(Free sample provided by Fong Mong Tea. Thank you!)
Teapot/tasting cup method
- 150 ml / 3 gr
- 95 C / 6 min
- 85 ml / 3 gr
- 95 C / 4 min, 5 min, 6 min
Leaf & Infusion
Dry leaf – Mainly dark with addition of larger and more loose copper-red leaves with fine white hair. There are also some really small white buds in this small heap.
Wet leaf – Fresh fruity aroma with honey and flowery undertones. When compared to other rolled oolongs such as TGY, the leaf is somewhat smaller and variegated in shades of coppery-brown and olive green. The well preserved structure of leaf reveals its one bud – two leaves picking standard and the stalk is relatively thin and only few have wooden texture.
Infusion (Teapot) – First sip reveals rich taste and fruitiness with honey-sweet finish and intensive aftertaste of the two. As tea cools down there can be sensed some muscatel notes that get a stronger magnitude as tea continues to cool down. I did two more steeps, 8 and 10 min, and former brewed a delicious cup leaning more to lighter mouthfeel than first steep and almost as equally aromatic experience. Ten minute steep came out with decent fruity liquor that was enjoyable.
Infusion (Gaiwan) – This method seems to show off more of Oriental Beauty’s finer nuances. The infusion is rich and along of its usual fruity and honey aspect there are some earthy and woody notes involved backed with pleasant astringency and touch of bitterness.