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Formosa Natural Baihao Oolong Choicest
特級東方美人白毫烏龍
TN1102
Formosa Natural Baihao Oolong Choicest Grade
(Formosa Bai Hao Oolong, Formosa Imperial Oolong, Formosa Oriental Beauty, Formosa Dongfeng Mei Ren)
Naturally gorwn, pesticide free
Origin: Pinglin, Taipei,Taiwan 坪林‧台北‧台灣
Style: Medium-deep oxidiced Oolong, full bodied, ripe fruit note, honey sweet finish
Loose leaf style: Long twisted leaf with bud
Loose leaf color: Mixed of brunet, dark green, brown, black leaves and white buds
Wet leaf style: Brunet
Tea color: Golden Honey
Baihao Oolong, also known as Oriental Beauty (Dongfang Mei Ren) or Formosa Imperial Oolong, is one of the top grade Formosa Oolongs in Taiwan. This is another gift from the little tea bug 「green leaf cicadas」. After the bugs tasted the tea leaf, it becomes sweet and fruity. It is said the name of 「Oriental Beauty」 was chosen by Queen Elizabeth because of the delicate taste and the colorful appearance of the tea. Baihao Oolong is grown naturally without any pesticide, uses only top buds and top leaves. The name 「Baihao」 came from the white buds of the tea. The production is extremely labor intensive, and only harvest in summer.
Baihao Oolong is medium-deep oxidized (65%), and is very different to other light oxidized Formosa Oolong Teas. As it was marketed in the western world for more than one century, it almost stands for the tern 「Formosa Oolong」. In fact, this is also the deepest oxidized Oolong tea produced in Taiwan.
This batch is from 2007 summer "choicest grade" (the top grade of Baihao Oolong"), very limited available.
Brewing:
Steep 2 teaspoon tea leaf in 120c.c.(4oz) 80°C(176F) for 1 minute, add another 20-30 seconds for following infustions. Serve 3-6 or more infusions.
Although Baihao Oolong belongs to Oolong catagory, it is harvest in summer from Chingsin Oolong varietal (or Cingsin Oolong), these facts make it stronger in character than other Oolongs. Which means it is better lower the water temperature to 80°C, and use teaware which is easy to conduct and release heat.
Teaware:
Glassware, Gaiwan, or porcelain teaware
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REVIEW BY: Jason Witt Reviewed
10 July 2009 |
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Ah. Beautiful Eastern Woman. That's a direct translation of Dongfang Mei Ren, courtesy of BabelCarp. This tea reminds me of a Golden Tip Assam but it's not as heavy of course as that tea, which is a Black Tea. It is light-colored though since Baihao means "White Down." It's indeed very difficult to harvest this tea or any that's the light-colored buds. You can see it in the cup as the wet leaves aren't as dark as you'd expect since this is the most heavily-oxidized Formosa Oolong. The aroma smelled faintly of melon when I breathed on the leaves to release their scent before steeping. The flavor of the liquor is delicate, and I confess my palate isn't refined or sensitive enough yet to appreciate this kind of tea fully. Perhaps it's like white tea in this way--hard to enjoy fully unless you're trained to open up to it. There seem to be hints of pit fruit in it like just the slightest touch of peach clinging to the stone. I'll try it again perhaps later today and see if I can open up to it even more.
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