Oriental Beauty Oolong Loose Tea
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Called Bai Hao Silver Tip –or Dongfang Meiren, Oriental Beauty– this Taiwanese tea is hand-rolled, with a unique orchid aroma and notes of peach and honey.
|Oriental Beauty Tea - Loose 1oz/28g||
|Oriental Beauty Tea - Loose 2oz/56g||
|Oriental Beauty Tea - Loose 4oz/113g||
|Oriental Beauty Tea - Loose 8oz/227g||
|Oriental Beauty Tea - Loose 16oz/454g||
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.
|Tea Format||Loose Tea|
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
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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: Very light in colour and delicate in flavour|
|Medium: Medium-light cup with slightly fuller cup|
|Medium-Strong: Medium-dark cup, medium body, and full flavour without harshness|
|Strong: Full body, rich cup, takes milk well|
|Very Strong: Rich, dark cup with very full, strong flavour and briskness|
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|
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
- 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!