Oriental Beauty Cake

Tea type
Oolong Tea
Ingredients
Not available
Flavors
Camphor, Menthol, Muscatel, White Grapes
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Azzrian
Average preparation
200 °F / 93 °C 1 min, 15 sec 6 g 3 oz / 100 ml

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From The Mountain Tea co

It’s no wonder this tea is also called Champagne Oolong. This Oriental Beauty in compressed cake form tastes of apricots, thick with honeyed spice. Simply break off a piece and enjoy. 3.8 oz

About The Mountain Tea co View company

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6 Tasting Notes

94
807 tasting notes

WOW! This really is quite different!
Full review on http://sororiteasisters.com/ on the 14th but here are the snippits:

I will confess, I am getting a bit of a tea high while sipping on it. Either that or I just need a nap but I am feeling quite laid back and cozy in this sipping moment.

The aroma is a sensory explosion! Sweetly floral, and fruity, peppery notes, and the aroma of a wooded place. The aftertaste is so very familiar – what IS that flavor? Savory, vegetal, something buttered perhaps, GAH what is it? … Squash, Zucchini perhaps. I will come back to that another time it may drive me batty. It is delicious regardless!

Ah the second infusion really brings forth the fruit notes! Now I get that raisin note that another reviewer had mentioned on Steepster!

I am also pretty sure this is the type of oolong served at a couple of the local Asian buffets here local to me. Now granted I do not think they are near this level of quality of an Oriental Beauty Oolong but hey at least its not Liptons!

Oh and if you order from The Mountain Tea Company be sure to look for the button on their item pages that says “Tweet for Discount” if you have a twitter account you can get a code for 5% off your purchase.

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67
6 tasting notes

I don’t love this tea. The flavor strikes me as thin and not particularly interesting. Perhaps I will try with a larger chunk of the cake, but for now I am not that impressed.

dlgoldstein

Also, I just noted that it looks like some are brewing this tea at a much lower temperature than I; perhaps I will try the brewing methods of those who enjoyed this tea more. Thanks, all!

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90
86 tasting notes

Liquified dates, or perhaps prunes or sticky raisins. Wonderfully sweet and succulent.

First infusion – 3 g. per 6 oz water, 90 deg., 2:30 min.

Second infusion – 3 g. per 6 oz. water, 90 deg., 3:00 min.

Third infusion – 3 g. per 6 oz. water, 90 deg., 4:00 min.

Fourth infusion – 3 g. per 6 oz. water, 90 deg. 7:00 min.

Fifth infusion – 3 g. per 6 oz. water, 90 deg. 10+ min.

Preparation
195 °F / 90 °C 2 min, 30 sec

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79
22 tasting notes

The dry leaf is dark green with what looks like whitish buds. It has a peachy aroma, maybe a touch of candy-like sweetness. The infused aroma is like honey with a slight astringency.

On the taste, the flavor is very restrained, with absolutely no astringency here, mixing honey and lychee and an afterthought of lemon; and as is the case with most Oriental Beauty, it’s very subdued; by adding more tea than usual, the flavor is very appealing. This version has been pressed into a tea cake, an inventive way to make its appearance unique and enjoyable.

Preparation
205 °F / 96 °C 1 min, 30 sec

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101 tasting notes

Finally cracked this bad boy open today

My hopes were mixed as I know MT tea co has amazing dongfang meiren, award winning in fact, as well as other grades. That being said I am aware of the aging potential but have yet to see another cake of this nature so I was thinking is maybe more of a gimmick/way of turning lemons into lemonade (stale tea into a collector’s item). I purchased about a year ago and stored the cake in a big tin that is fairly airtight with approximately a LB of other various Dongfang meiren teas (the whiff once I opened it was intoxicating) in my cabinet of my kitchen which I am sure the temperature and humidity varies wildly.

All that being said not sure if I stored it with the best care but the tea was a bit of disappointment. The dry leaf still wasn’t sweet or much a smell at all. The first steeping was not like any other bai hao i’ve had before. It was the hallmark liquor color and the playful muscatel light tannic quality but no sweetness up front like usual and actually a rather strange menthol quality on the back end. I realize later that the cultivar might be red jade tai cha #18 due to the camphor flavors.

While not a bad tea, as I stated it reminded of red jade cultivar also from taiwan, I was hoping and expecting something completely different. I did end up prying a rather lot of fanning and dust rather than whole leaves so Im sure that was a factor. I will surely tinker with the brewing parameters/prying technique fairly soon so at the moment holding off on numerical rating.

Bottom line if you expecting something sweet look else where it reminded me of a cross between a darjeeling and tai cha #18 both of which I happen to like from time to time.

Flavors: Camphor, Menthol, Muscatel, White Grapes

Preparation
200 °F / 93 °C 0 min, 30 sec 6 g 3 OZ / 100 ML

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68
39 tasting notes

not bad…not great…120ml gaiwan,8g…

Preparation
200 °F / 93 °C 0 min, 15 sec

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