Bai Hao Oolong · Oriental Beauty · Champagne Oolong

Bai Hao Oolong · Oriental Beauty · Champagne Oolong

Origin: Taiwan

Tea Type: Oolong

Traditional Cultivar: Qing Xin Da Pan

Harvest: Summer harvest

Terroir: Northern Taiwan · Hsinchu and Miaoli

THE ART OF ORIENTAL BEAUTY

Born in the rolling hills of northern Taiwan, Bai Hao Oolong is one of the island’s most celebrated teas. Known internationally as Oriental Beauty, this exceptional oolong owes its distinctive character to a remarkable relationship between the tea plant and its natural environment.

Unlike many premium Taiwanese oolongs, Oriental Beauty develops its signature aromatic complexity during the summer. Moreover, its production relies on the presence of a tiny leafhopper, Jacobiasca formosana. By feeding on young tea shoots, this insect triggers natural plant responses that contribute to the tea’s distinctive honeyed and fruity aromas.

The result is a highly aromatic tea with an elegant balance of ripe fruit, floral nuances and natural sweetness.

TASTING PROFILE

• Aroma: Wild honey, ripe muscat grapes, peach and delicate floral notes.

• Palate: Rounded and velvety, with layers of ripe fruit, gentle sweetness and subtle woody nuances.

• Finish: Long, smooth and lingering, with a returning sweetness that recalls honey and orchard fruit.

Its generous aromatic profile and naturally mellow character make Oriental Beauty a particularly expressive Taiwanese oolong.

THE TERROIR OF NORTHERN TAIWAN

The historic home of Oriental Beauty lies among the gentle hills of Hsinchu and Miaoli. Here, a humid subtropical climate, seasonal rainfall and diverse vegetation shape the growing environment.

Furthermore, the surrounding ecosystem plays an essential role in the tea’s development. The presence of the leafhopper contributes to the aromatic complexity that distinguishes this tea from other oolongs.

Generations of Hakka tea growers have refined their understanding of these conditions. Their experience helps them identify suitable harvest periods and select the shoots that express the character of each garden.

THE ORIENTAL BEAUTY STYLE

Oriental Beauty stands apart through its relatively high oxidation and distinctive aromatic profile. Its leaves display a natural mixture of green, ochre, copper and brown tones, often accompanied by silvery buds.

During processing, careful withering and repeated leaf agitation encourage oxidation and aromatic development. The tea then acquires its characteristic depth, combining fruity intensity with a smooth, honeyed expression.

Consequently, Oriental Beauty offers an experience that differs considerably from the fresh, vegetal or lightly floral profiles of many other oolongs.

CRAFTSMANSHIP

Producing Oriental Beauty requires patience, observation and a detailed understanding of the leaves. Harvesters select tender shoots, traditionally comprising a bud and one or two young leaves.

The tea maker then carefully manages withering, oxidation, heat treatment and drying. Each stage helps preserve the delicate balance between sweetness, fruitiness and structure.

Ultimately, the quality of the finished tea depends on the harmony between the growing environment, the leafhopper’s activity and the tea maker’s expertise.