Oriental Beauty

Oriental Beauty, also known by names such as Bai Hao, Dong Fang Mei Ren and Wu Se Cha, originates from Hsin Chu in northwestern Taiwan. This tea is not only an icon in the world of oolong tea, but has also been widely copied both in other parts of Taiwan and in China. Authentic Bai Hao is harvested during May and June, after the tea leaves have been attacked by the dwarf beetle Jacobiaca formosana Paoli, a small insect whose bite triggers a reaction in the leaves, giving the tea its characteristic nutmeg flavour. It is this natural process that makes Bai Hao so unique.

The beautiful tea leaves, containing a significant proportion of white buds, are a delight to the eye and make for a delicate infusion. The flavour is multifaceted, with hints of honey, a hint of dark fruit and a subtle spiciness. The smooth, rounded flavour develops harmoniously and lingers for a long time, making the tea an experience that lasts long after the cup is emptied.

Grown on Hsin-Chu's high altitude, scenic plantations with cultivator Qingxin Dapa, who has a long tradition in oolong tea production, this tea is a perfect choice for those seeking a rich and sophisticated tea experience. The harvest we offer is from summer 2025.

Dosage / 250 ml 2,5-3 g

Temperature 90-95°C

Infusion 2-3 minutes

O riental Beauty is well suited for multiple infusions. The second brewing is ideally kept short, as the leaves have already begun to open and release their aromas.

THE GONGFU METHOD

Quantity / 100 ml gaiwan 5-7 grams

Water temperature 90-95 °C

First rinse 5-10 sec (pouring away)

Infusion 1 10-15 sec

Infusion 2 5-10 sec

Infusion 3 10-15 sec

Infusion 4 15-20 sec

Infusion 5 20-30 sec

Infusion 6+ +10 sec per extra infusion

The Gongfu method allows for many short infusions. Gradually increase the steeping time as you go along. Oolong teas and pu-erh are particularly well suited to this method.