5 Tasting Notes
This tea was named by the queen of England. In 19th century, many tea farmers immigrated in Taiwan from Fujian, China. They had lack of tea farming experience and settled in northern Taiwan. They sold their tea products to merchants from English at that moment.
However, they encountered pest problem in each summer that tea leaves were eaten by an insect specie, a small green leaf hopper (Jacobiasca Formosana – it is a scientific name of that specie and should be italic).
Since those tea crops could not be sold in good price because the bitten leaves, most of tea farmers even won’t harvest their crops and bought it to the market. However, there was one tea farmer in Hsin Chu County. He did whatever he could and sold it to traders. When the foreign tea traders tried this tea, they liked the unique flavors very much and were willing to pay higher price to purchase all of them. The tea farmer shared this good news and story with other villagers. Of course, it was difficult to find someone to believe bitten tea leaves could be sold such high price.
When the tea trader bought this tea to the queen of England. She loved it very much and named it as “Oriental Beauty”.
Indeed this tea is a gift from nature. Without Jacobiasca formosana, we don’t have such wonderful oolong tea. In addition, Jacobiasca formosana can only survive in warmer and pollution-free environment. Pesticide cannot be used. Tea Farmers cannot force these little insects to bite their tea leaves. However, they have to protect the environment and make sure these little buddies can survive in nature.
More bitten tea leaves mean the better quality of Taiwan Oriental Beauty Oolong Tea.
Taiwan Oriental Beauty is one of premier oolong teas. To distinguish whether it is a high quality of oriental beauty tea, we should look at the colors of tea leaves first. It should have 5 different mixture of white, green, yellow, red and brown color tea leaves evenly. Pure fragrance of apricots and peaches.
Geographically, “Da Yu Ling” is located in the Central Mountain Range of Taiwan.
It is the highest tea plantation in Taiwan around 9,000 – 9,240 ft.
Generally, starting from 95k to 105.5k of the Taiwan Central Cross-Island Highway or Provincial Highway No.8 is claimed as “Da Yu Ling”.
Since it is located on the steep slope and unstable terraces, only few tea gardens can be established. In winter, temperature is always below 32F and annual average temperature is below 68-70F. Annual rainfall is high
Therefore, in this unspoiled, moist and cold region, each tea leaf is growing slowly. This place can produce only a small amount of Taiwan Da Yu Ling Tea each year.
On this steep slope, Da Yu Ling’s tea gardens are required lots of manpower to take care on each tea tree (Camellia sinensis – scientific name should be itatic) on such extreme environment. Large auto-machine is impossible to use. Of course it is difficult to be developed by
government officials and business sectors. The road is narrow and curve. So, the environment is being protected.
Tea leaves of Taiwna Da Yu Ling is thick and plump. It is distinguished by its delicate scent and subtle taste well-balanced with an exceptionally rich, full body and a sweet flavor.
Taiwan Da Yu Ling (Google Map)
Thank you for the informative post! I like the map link as well – its great to see exactly where the tea is from!
Yes, we hope people can connect with the environment or nature when tasting each kind of tea.
Thick and plump tea leaves are the major characteristics of high mountain tea.
Again I am thankful that you take the time to educate on more than the tea itself, but the environment,farmers, and other things that are related to this drink that we all share enthusiasm for.
Thank you for your appreciation. This Taiwan Muzha Tin Kuan Yin is made by most traditional fermenting method , not like “Green Ti Kuan Yin” is a new popular taste in China. I haven’t figured out why people’s taste have changed. Personally, I love the traditional or original taste of Tin Kuan Yin.
To made such high quality of Tin Kuan Yin, it is required to take over 20 steps to turn freshly plucked tea leaf into finished tea within 24-30 hours.