Hand-plucked HIGH GRADE Oriental Beauty Oolong Tea

Tea type
Oolong Tea
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Flavors
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Edit tea info Last updated by Fong Mong Tea
Average preparation
195 °F / 90 °C 4 min, 15 sec

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From FONG MONG TEA

Taiwan characteristic Oriental Beauty Oolong Tea, a long narrow strip like of various colors, is also called Bai Hao Oolong Tea. Bright white-tipped leaves, a symbol of high level Oriental Beauty Tea, can only be cultivated irreplaceable strong fragrance in organic ecological tea plantation once a year. Being exceptionally beautiful in appearance and having the most exquisite taste from any other Oolong teas, the tea starts with a floral aroma and gives you a naturally sweet fruit and honey taste which is totally different from the other Oolong teas. This is the best choice you won’t miss when you experience firsthand “Formosa Taiwan Tea”.

Brewing tips:

The water used to steep this tea should be about 90-95 degree Celsius. Use about 3 grams of tea leaves for about every 150c.c. of water. A steeping time of about 6 minutes is recommended with more or less time depending on the desired concentration. As a rough guide, the higher the temperature of the water or the greater the amount of leaves used, the shorter the steeping time should be. The tea leaves should uncurl for full flavor.

For the ultimate enjoyment, a traditional Chinese ceramic (pottery) teapot is recommended for loose oolong tea. The teapot should be half filled with leaves and initially steeped for 45 seconds to 1 minute with the steeping time increased by an additional 15 seconds for each successive steeping. The leaves may be brewed for multiple times.

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11 Tasting Notes

94
89 tasting notes

I’ll admit, I was a little afraid to steep this for 6 minutes, having only ever steeped Oolongs for much much shorter times, but it came out absolutely lovely. Sweet, soft, beautiful. Mmmmm.

The second steep was much less sweet with more of the oolong leaf flavor coming through, but very nice with a light floral fragrance and taste.

Having never had an Oriental Beauty before, I was quite interested to hear how it was made. Here’s a blog post (To which I am not affiliated) on some basic history – http://teamasters.blogspot.co.nz/2007/02/study-of-oriental-beauty.html.

Preparation
185 °F / 85 °C 6 min, 30 sec
Vida pour Tea

Thanks for this rating Miss Starfish! Always looking for a great oolong!

Miss Starfish

You’re most welcome! It’s quickly becoming one of my favourite Oolongs.

Kasumi no Chajin

sounds lovely!

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90
2459 tasting notes

Thank you to Fong Mong Tea for their generosity in providing me with this free sample!

This is one of those teas that gets its flavor from being bitten by leaf hopping insects, I almost forgot!
http://en.wikipedia.org/wiki/Dongfang_Meiren_tea

I’ve had a few Oriental Beauty type teas in the past and have always enjoyed them. I wish I had a gaiwan to steep this in, but this afternoon I don’t. I did steep in the infuser mug for around 90 seconds.

I got a light yellowish infusion that is slightly toasty with a slight floral aroma. The tea reminds me a bit of sandalwood and has a nice sweet, finish. At first I doesn’t seem too impressive but a few seconds after you take a sip, there’s a honey like sensation on your tongue and the back of your throat. This tea stay with you in a good way. Very nice!

My second steep was similar to the first, but the infusion is a bit darker, I think I steeped it for around 2 minutes. There’s a bit of rose in the aroma & flavor of this tea. Roses and sandalwood is quite a nice combination! I have another Eastern Beauty but would certainly consider purchasing this once I’ve finished the other one off. A very enjoyable afternoon tea, relaxing and brings you back to sanity.

Preparation
180 °F / 82 °C 1 min, 30 sec
Azzrian

I don’t think this was one of the samples I got from them – I have only reviewed one so far – I need to get back on it! Been too busy playing with my breville but won’t steep this in the breville – as you said – more gaiwan worthy!

I do feel intrigued by the mention of sandalwood however! Going on my shopping list!

Bonnie

I notices that there has been a nice mix in the samples sent out. Not everyone received the same samples! Smart! This is a nice exotic!

TeaBrat

They asked me to pick 4 of my choosing…

ScottTeaMan

I don’t think I got this one. ://

Bonnie

I was asked too but just mentioned the black since the rest was mostly oolongs that I saw.

Scott B

Glad you liked it. I’ve never had an Oriental Beauty before so I picked this as one of my samples too. I need to try it soon.

Angrboda

Insects? O.O Gosh, I didn’t know that. How interesting.

Missy

That is rather awesome! I never knew about the tea bugs.

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95
673 tasting notes

Thank you FONG MONG TEA for this beautiful tea sample!

The first thing you notice about this tea are the multicolored dry leaves. Rust, grey and various shades of brown with tinges of green. Very pretty.

My porcelain gaiwan is small and just the right size for multiple infusions of this Oolong. Using a scant tsp of leaves, I waited almost a minute before the first pour.

The aroma from the now large brown ochre leaves was unexpectedly malty and vegital. The liquor was light yellow and clear.
I slurped the brew deeply…like a fine wine letting all of the liquid hit every taste bud.
Oh my! For no reason whatever…the first thing I thought of was yellow roses in the garden. Beautiful roses with the blush of soft pink that reminds you of ripe yellow delicious apples. The fragrance and taste of both mingled together but gently…ever so slight in the tea base. The room seemed to be spinning.

The tip of my tongue became hot like a nettle sting but there was no bitter aftertaste or tannin. This tea was juicy.

The second steep.
The leaves looked like rusty parts of filigree floating in the gaiwan. The liquor was golden, leaves smelling like lilac and rock sugar. The broth was much thicker coating my mouth, still juicy and sweet but reminded me of a corn broth. Not a sweet corn but the real corn juice that comes off the cob when you cut the kernels with a knife. Light and fresh.

I decided to increase the steep time a bit. The discription of sweet fruit had not appeared. The flavor was subtle and enjoyable but maybe I was doing something incorrectly.
I steeped 1.5 minutes.The added time produced more color and flavor.
Right away my mouth tingled…the flavor so much sweeter and richer with juicy goodness. The developed flavor was huge and resembled a pineapple mango with acidity and smooth textural creaminess all in one fruit. This is what makes you want to lay down on a beach and take a nap.

One thing that I have to comment on is that of all the Oolongs I’ve had thus far, this one tastes far different than any other. It just does not taste like the Chinese Oolongs. No orchid flowery taste. It is much more delicate and I fear that I am not trained to understand this tea. I am under-educated and too young in the tea life.

I am so appreciative of the opportunity to taste this tea and thank FONG MONG TEA!

Scatterbrain

Ooh, can’t wait!

Bonnie

Remember these flavors are muted delicate whispers not like oolongs I’ve had before.

Scatterbrain

I enjoy trying to find the delicate flavors. I think the degree to which you perceive delicate flavors depends a lot on the mood you’re in, in certain states of mind your senses are more heightened, y’know?

TeaBrat

Nice! I do like a good oriental beauty oolong.

ScottTeaMan

Bonnie, you sound like you need a nap on a beach after that tea experience! =))

Bonnie

I did go to the beach yesterday. There’s a gorgeous 7.5 mile reservoir in the hills behind my house (I could hike a trail up there) with a swim beach. Went with the little ones. My daughter’s 5 cute little boys playing in the water having fun. You can be noiser than my pool! And there’s ROCKS!

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96
6770 tasting notes

Oh lookie! ANOTHER Oolong! :)
Not that I’m complaining…it’s the complete opposite, actually!

This Oolong SURE IS a beauty! Sure…I have had other Oriental Beauty oolong before…but how is this one different? Well, the first thing I noticed was the dry leaves smelled like a formosa-type with a bit of natural citrus notes.

The taste was delightful! It’s gentle, a bit floral, but a sweeter-floral, maybe a touch of sweeter-nuttiness, too. I could also taste those subtle citrus hints, too! This is juicy and – dare I say – succulent? YUM! This is great!

Bonnie

Me thinks you is oolong drunk!

TeaEqualsBliss

Pretty much! LOL

Tea_is_wisdom

Man oolong is so good! I love these type of teas. Great review.

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67
467 tasting notes

I really enjoyed this one it’s very nice some earthiness with astringency of a black tea and roasty oolong nuances. Nutty smooth on it own and slight fruity notes with sweetner added almost muscatel some one else said like “licking a grapevine” thats was about right not in a bad way at all tho. Many steeps for this one I enjoyed the first steep to me could have even been tossed and considered a rinse because the second and third steeps were much more flavorful. Wonderful tea I want to get some more of this.

Preparation
205 °F / 96 °C
kOmpir

Why only 67 points for this one if I may ask ?

Thomas Edward(Toad)

Oh I didn’t really go by numbers I just moved the sliding scale thing under the smiling face :-)

K S

I wondered the same thing. I wish we could type in our rating number.

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93
67 tasting notes

(Free sample provided by Fong Mong Tea. Thank you!)

Setup:

Teapot/tasting cup method
- 150 ml / 3 gr
- 95 C / 6 min

Gaiwan method
- 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.

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78
477 tasting notes

6 grams for 375 ml

Brewed tea has a very lovely floral aroma. Hint of lemon and chestnut.

On the sip- a little too much astringency for my liking. Strong almost licorice-like sweetness in the background. Leathery notes. Plum notes.

Preparation
195 °F / 90 °C 5 min, 15 sec

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83
239 tasting notes

My first Oriental Beauty oolong. I am so excited and very thankful to Fong Mong Tea for providing me with this lovely sample. I used 3 grams per 4oz.
1st This steep was a little short. I probably should have kept it going a little longer, but I am still satisfied. It was 45seconds and the liquor is similar to clear, dilute beef broth. There is a lovely black tea quality to this oolong for me. It’s a similar astringency, and I don’t mind it at all. Definitely juicy and thick… would be so much thicker with a longer steep!
2nd Longer steep and less water = cider colored liquid. Hmm.. I’m getting toasty, maybe a thickness at the back of my tongue?.. I’m not getting anything and the broth is 2x as dark as the first steep (which tasted juicier). Im going to steep a little longer… I get almost bergamot flavours. Interesting. It’s tasting like an earl grey to me in ways. What is up with my taste buddies? They’re crazy!
*3rd*OOps.. I got caught up in genetics and forgot about it. Probably a 2-2.5 minute steep. Taste? A little astringent with hints of honey, roasted things, mmm it’s pretty good. Little creamy buttery roastedness.

Thank you again for my first Oriental Beauty experience Fong Mong! I greatly appreciate it.

Preparation
200 °F / 93 °C
ScottTeaMan

I wish I had gotten this sample. Earl Grey qualities?! Very intriguing review. :))

Lynne-tea

I was surprised as well =) and thank you!

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96
95 tasting notes

Many thanks to Fong Mong for the samples! I have a feeling that I will thoroughly enjoy them all! I received the box last week but have not had a chance to truly appreciate an oolong until work yesterday. Armed with my Teaopia Teamaster (probably not ideal but great for watching the leaves unfurl) and an eight hour workday I set out to sample this tea.

The result- ahh-mazing! Oolong’s like this almost make me want to never drink anything else. So smooth, so sweet, so deliciously yummy…

Before steeping observations: Not really any smell to the leaves, leaves are curled tightly but white tips are evident.

1st steep: Tea came out to a deep brown colour, which I wasn’t really expecting. The smell is mostly sweet, like honey or baked goods. I am getting gentle earthy tones and a lot of natural sweetness. After the first steep the leaves had fully unfurled and were almost shiny.
2nd steep: Unbelievably smooth with a sweet kick at the end, almost tastes fruity, but I can’t put my finger on which fruit… Definitely some lovely honey notes in there!
3rd Steep: This is where I turned into a tea criminal… I left it steeping for way too long as I got busy at work, and then proceeded to let it get cold in my mug, and you know what? It was still amazing! This tells me that this tea doesn’t need to be babied to taste amazing, which is something that I absolutely look for in a tea!
4th Steep: took it home so that my dad could have a try- he loved it, said he couldn’t believe how sweet and smooth the taste was. I couldn’t agree more! I probably could have easily gone for 7 steeps, but I ended it here.

Overall, the best oolong that I have tried and it will definitely become a staple on my tea shelf!

Preparation
Boiling 4 min, 0 sec
Scott B

Good to hear. I have this sample too. Hope to try it this weekend.

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86
300 tasting notes

Thank you very much to Fong Mong Tea for the generous samples that arrived yesterday. I have been wanting to try more Taiwanese teas for awhile. In fact it was an Oriental Beauty that opened my eyes to the greater tea world and led me to Steepster, so it seems appropriate that I start with this. These leaves are a bit more varied than the other version of this tea I’ve tried. While the silver buds are slender and twisty, the bronze leaves are broader and while most are long and whole, there are some smaller and broken bits mixed in.

The smell is so lovely and familiar, yet hard to pinpoint. My mouth is greeted by a similar welcoming warmth, like embracing an old friend. This is woodsy, a soft fragrant wood, with a dusting of… powdered sugar? Yes, mmm. Later in this cup is the most subtle hint of fruit, like licking a grapevine.

Second infusion: hello flavor! There is a fleeting sweetness like cocoa powder, but it is gone in an instant. Oh, this is quite muscatel, but I so prefer it to Darjeeling. Mmm grape leaves now.

Third infusion: more herbaceous, like Shou Mei. And the next five infusions are pretty consistent with this, even though I increased the steep time by 15 secs up to 2 mins. I brewed this session in a makeshift gaiwan (curvy mug with a lid that I only used the bottom 4-5oz of) with 3 grams of leaf starting at 5 secs.

Today I brewed the other half of my sample, starting at 3 mins and increasing by a min for a total of four sessions. This tea definitely does better with more time and higher temperatures, but still never gets very strong or buttery and still reminds me more of Darjeeling and Shu Mei. Not quite what I was looking for, but lovely all the same, thank you! I may eventually order the Top Grade.

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