Oriental Beauty is unique among oolongs for its flavour profile and the look of the leaves. While visually dark (oxidized to 70 - 80%), this oolong produces a friendly, round and highly aromatic cup due to its processing. A key part of the oxidation process involves a type of leafhopper called tea jassid. When a tea jassid bites the tea leaf, it causes the leaf to begin oxidation early while also producing turpenes to defend itself – this results in Oriental Beauty’s unique honey-sweet flavour. The silver tips that are present in the finished tea is a result of its plucking standard: one bud and two leaves (a budset). This oolong is withered outdoors and indoors for about 10 hours. It is then shaken by hand to promote further oxidation. The short summer picking season, beginning in late April and ending in July, adds to the rarity of this tea. 

Unlike tightly rolled oolongs like Ti Kuan Yin, Oriental Beauty is gently hand-rolled only once. This delicate processing leads to the fairly open finished leaf shape.

Tasting Notes: An orchid aroma with peach and honey-sweet notes, or dried fruit mixed with toasted grain.

Liquor and Wet Leaf: A medium, golden cup. Delicate whole leaves retain their plucking standard, with one bud and two leaves remaining intact.

Region: Hsinchu County, Taiwan

Cultivar: Da Man Zhong

Picking Season: Summer, with plucking beginning in late April and ending in July.


Caffeine Caffeinated
Cup Strength Medium
Origin Taiwan
Tea Format Loose Tea
Type Oolong

If You Enjoy Black Teas Try This One!  Review by  Susan - Murchie's Team Member

Oriental Beauty is often referred to as Fancy Silver Tip Oolong. If you are a little timid to try a new type of tea, you can't go wrong with this one. This is an Oolong tea that has been allowed to oxidize longer, so it is closer to a black tea. And what a tea..... a soft, smooth, mellow, black tea taste but with a slight hint of stone fruit. Give it a try...it is delicious.

Posted on 2015-04-24

Write your Own Review

You're reviewing: Oriental Beauty Oolong Loose Tea

Flavour Profile Guide

Tea and coffee tasting is a very individual, multi-dimensional experience: one person’s perfect cup can be too strong or weak, too brisk or watery for the next person. At Murchie’s, we believe that the best tea or coffee is the one that YOU like the best! We use the following flavour profile guides to help compare our teas and coffees within a relative scale.

Tea Strength Ratings

This rating method indicates the strength of flavour each tea has when brewed according to our brewing guide.

Light/Delicate Tea | Murchie's Tea & Coffee              Light/Delicate: Very light in colour and delicate in flavour
Medium Tea | Murchie's Tea & Coffee              Medium: Medium-light cup with slightly fuller cup
Medium-Strong Tea | Murchie's Tea & Coffee              Medium-Strong: Medium-dark cup, medium body, and full flavour without harshness
Strong Tea | Murchie's Tea & Coffee              Strong: Full body, rich cup, takes milk well
Very Strong Tea | Murchie's Tea & Coffee               Very Strong: Rich, dark cup with very full, strong flavour and briskness

Coffee Ratings

We rate the flavour properties of our coffees along two dimensions: roast and body.

Roast is simply a result of how long and how hot the beans have been roasted, which can be seen in the colour of the finished bean, and typically results in general flavour traits:

Light Roast           More acidity, brightness and a slight pucker
Medium Roast           Slightly richer flavours, some acidity, enhanced creaminess
Dark Roast           Distinctive roasted flavour, sometimes notes of toasted sugar or charcoal

Body is the term used to describe how the brewed coffee feels in your mouth:

Light Body           Easy to drink with little lingering flavour, ‘thin’ or ‘clean’ feeling on the palate
Medium Body           Heavier, creamier mouth-feel with more lingering flavour
Full Body           Rich, full-mouth feeling: hits all of the palate and lingers

Brewing Guide | Murchie's Tea & Coffee

Tea Brewing Guide

Different types of teas should be brewed according to certain times and water temperatures to bring out their best flavours. Use this guide as a starting point, and then experiment until you find the perfect brewing method for your favourite tea.

Based on approximately one level teaspoon (2.5g) of loose tea or one tea bag per 6-8 ounce (180-240ml) cup. For stronger flavour, add more tea. Brewing for longer may increase the strength of the tea, but will likely also cause bitterness.

Brew times shown in minutes.

Coffee Brewing Guide

The simplest methods for brewing coffee are drip coffee, pour over and French press. These guidelines are a starting point; modify the ratio of coffee to water, the grind, and brewing time to your taste. If your coffee is not strong enough, increase the proportion of coffee per cup of water, grind the beans finer, or allow them to brew longer – or any combination of these factors. If your coffee is too strong, simply do the opposite.

Drip coffee or pour over method: hot water is gradually poured over coffee grounds and slowly drips through

  • Fine to medium grind coffee
  • 1.5 to 2.5 tablespoons of coffee per cup of water
French press: coffee grounds are ‘steeped’ in hot water, and then a filter presses down the grounds, allowing the finished coffee to be poured off
  • Coarse grind coffee
  • 1 to 1.5 tablespoons of coffee per cup (e.g. 4-6 tbsp for a 4-cup French press)
  • Pour about 1/3 of the water over the coffee grinds; wait about 30 seconds and then pour in the rest
  • Wait 4-5 minutes, then push down the plunger to separate the grounds from finished coffee, and enjoy!

Your Cart