FREE GLOBAL SHIPPING ON ORDERS OVER $75.

The Quest for Oriental Beauty

March 03, 2014

For many years I’ve wanted to venture north, out of my familiar playground of Dong Ding and High Mountain Oolong Country in Central Taiwan, to explore the heart of the famous and ever more popular Oriental Beauty Oolong Tea in Emei, Hsinchu County. I’ve been especially interested in this area since it is comprised of small, family heritage tea farms. And yet, for no good reason, I have only just made my first expedition to Oriental Beauty Country.

 

Our tea advisors, Tony and Lisa Lin have taught tea culture seminars at the local farmers’ association in Emei, meeting local farmers, and they referred me to a young, progressive farmer who I visited a couple days ago. He left his tech job in the nearby Science Park a few years ago to inherit the management of his father’s tea farm. It was a pivotal decision in his life, and one that he speaks of with modest pride. He has since educated himself by enrolling in intensive courses offered by the Tea Research Extension Station (TRES) and Farmers’ Associations. Of course he had grown up on a tea farm, and learned by osmosis in his youth.


He has already innovated the production of his family farm to include the production of Black Tea, Baozhong Oolong Tea, and Green Tea in addition to Oriental Beauty – which is only harvested twice a year. The yield of Oriental Beauty is a small fraction of the harvests of other tea types. This is due to the fact that Oriental Beauty Tea is the result of a small insect called a leaf hopper (Jacobiasca formosana) that feeds on new tea leaf buds seasonally. To produce Oriental Beauty, no pesticides are used at all during the growing season, so as not to deter these bugs.The growth of the leaves are stunted as a result, but produce a very distinctly flavored tea –which is said to have been given its name by the queen of England in the 19th century because she was so fond of it.

 

After tasting both last year’s late spring and late fall harvests of Oriental Beauty, he brewed a pot of last summer’s Black Tea, which was also of very high quality. The price reflects the rarity of this traditional tea from a small family farm, but I eagerly bought some of each and promised to be back for future harvests. In classic Taiwanese fashion, his mom insisted that I take a complimentary bag of their organically grown oranges home with me.

 





Leave a comment

Comments will be approved before showing up.


Also in News

Eco-Cha Fish Teapot
Happy Dragon Boat Festival!

June 18, 2018

Our friend, and go-to teaware vendor for over 20 years, knows that we are always looking for interesting styles of teaware. When he sent us photos of this pretty decorative teapot, crafted in the shape of a swimming fish, only weeks before Dragon Boat Festival, we instantly recognized the cultural significance. To help celebrate the Dragon Boat Festival, we're offering you this special-edition teapot along with 75g of Tie Guan Yin Oolong tea for a limited time!

View full article →

Eco-Cha Tea Club: Light Roast Phoenix Village Oolong Tasting Notes
Eco-Cha Tea Club: Light Roast Phoenix Village Oolong Tasting Notes

June 17, 2018

The truth is, our favorite batches of traditionally made Taiwanese Oolongs have come from this community of family owned farms in the foothills of Phoenix Mountain in Lugu Township. We've been told it's the soil, and the mid-elevation climate that is most conducive to making a traditionally made Oolong Tea. But in our own perception, it's the expertise that comes from generations of tea making that results in the character of tea that we love the most.

View full article →

Eco-Cha Tea Club: Light Roast Phoenix Village Oolong Tea
Eco-Cha Tea Club: Light Roast Phoenix Village Oolong Tea

June 13, 2018

We recently visited Mr. Liu when we hosted a visitor from Italy who was keen on experiencing the local tea culture. Our guest was truly elated to be served tea by a true artisan of the trade. Mr. Liu served us three different teas that were all locally harvested this past spring. They varied only in their degree oxidation and roasting. And the one that was sufficiently oxidized, but only lightly roasted, immediately impressed us.

View full article →