Oriental Beauty Tea is a traditional semi-oxidized oolong produced in Sanming City, Fujian Province, at an average altitude of 1100 meters. Co-developed with Taiwan in 1998, this tea is harvested around the Dragon Boat Festival, during a narrow seasonal window considered particularly challenging for tea production. Its distinctive character comes from the natural bite of small green leafhoppers (Jacobiasca formosana), which triggers a transformation in the fresh leaves, producing natural floral and honeyed aromas.
The tea is made from the Jin Xuan cultivar and picked by hand, following the standard of one bud with two leaves. Its production involves withering under sunlight and shade, repeated tossing (浪青), semi-fermenting (60–80%), fixation, a second fermentation phase, rolling, breaking, and slow drying. The final leaves are twisted, down-covered, and display a five-color appearance—red, yellow, white, green, and brown.
When brewed, Oriental Beauty Tea yields a bright golden liquor with a rich and mellow flavor. Its aroma carries layers of honey, fruit, flowers, and freshness, with a soft and sweet body that lingers on the palate. It is known for its smooth, clean profile and complex fragrance, often referred to as “beauty fragrance.”
For hot brewing, use 6g of tea in a gaiwan or teapot with water at 95°C. Steep for 10 seconds for the first infusion, 15 seconds for the second, and extend steeping time with each round. For cold brew, steep 3g of tea in 330ml of mineral water for 40 minutes to release its floral sweetness.
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