Prepped in a ceramic gaiwan that holds 6 oz. Multi-colored leaves, from white to orange/red, to dark brown. Dry leaves have spicey,floral smell. Steeped 2 generous pinches, enough to coat the bottom of the gaiwan for 3 minutes. Leaves are large so a tea scoop would work too. The dark amber brew is sweet, with hints of cinnamon, citrus flavors round out the aftertaste.
A type of oolong tea which is heavily fermented, also known as Bai-Hao or White-tip Oolong Tea. The name Oriental Beauty came from the queen Elizabeth II of the United Kingdom. She was so impressed by its aroma and flavor that she therefore coined the oriental term “Oriental Beauty” based on her observations of the beautiful leaf.
Its appearance is the same as Paochong Teas stripes. This magical tea is about 60% oxidation. The color is a mix of bright white, green, red, yellow, and brown. After the pest of tea leafhopper, due to the tea trees natural healing ability, it enhances theincrease of tea alkaloids and tea tannins: So the tea can easily produce a special aroma. In the world, only Taiwan produces this tea. The harvesting season of this tea is around 10 days before and after the Dragon Festival (end of May or first week of June). The tea sprouts are curled and crinkled, can be picked to produce a tea with special aroma, honey and apple flavored, very high quality.