Oriental Beauty Tea

Oriental Beauty Tea

　　  Oriental Beauty Tea is a unique and famous tea from Taiwan, also known as Pongfong Tea. Due to its prominent white pekoe on the tea buds, it is also called Baihao Oolong Tea. Among semi-fermented green teas, it has the highest degree of fermentation, typically around 60%, and in some cases up to 75-85%. As a result, it produces no raw grassy odors, and is neither bitter nor astringent. The main producing areas are in Hsinchu and Miaoli in Taiwan, with recent emerging production areas in Pinglin and Shiding in Taipei.

　　 　　    The harvest period for Oriental Beauty Tea is during the hot summer months of June and July, about ten days before and after the Dragon Boat Festival. The most special aspect of Oriental Beauty Tea is that the tea leaves must be bitten and sucked by the small green leafhopper (also known as jassid). The saliva of the insect mixes with the tea enzymes to create a unique aroma. The quality of the tea depends on the extent of the jassid bites, which also contribute to the tea’s rich fruity and honey flavors. Because a healthy population of jassids is essential, absolutely no pesticides can be used in the production of Oriental Beauty Tea, making its cultivation more difficult and thus more precious. In terms of processing, Oriental Beauty Tea must be hand-picked as one bud and two leaves, then refined using traditional techniques into a premium oolong tea. A unique feature of its production process is that after the kill-green (stir fixation) stage, there is an additional step where the leaves are wrapped in cloth and placed in a bamboo basket or iron barrel to undergo a second fermentation process known as resting or softening. This is followed by rolling, breaking up the lumps, and drying to produce the rough tea.

　　 　　  The origin of the name "Oriental Beauty Tea" is said to be that a British tea merchant presented the tea to Queen Victoria. Its bright yellow, clear color and rich, sweet taste won high praise from her. Since it came from the "Oriental Formosa," she named it "O Oriental Beauty Tea."

　　 　　  Brewing Method for Oriental Beauty Tea:

　　 　　  Hot Brewing: Choose a brewing vessel with fast heat conduction and dissipation, such as a porcelain teapot, which is preferable. The water temperature should not be too high; 80-90°C is ideal.

　　 　　  Cold Brewing: Steep 4 grams of tea leaves in 600 milliliters of room-temperature water, and refrigerate for 6-8 hours before drinking.

　　 　　  Naming Legend

　　 　　  Originally called Pongfong Tea ("Pongfong" is a Taiwanese slang term meaning "to boast"), the story goes that an early tea farmer, whose tea garden was infested by pests, unwilling to suffer losses, took the tea to sell in town. Unexpectedly, it became very popular due to its unique flavor. When he returned home and told fellow villagers about it, they accused him of exaggerating — hence the name “Pongfong Tea” spread quickly.

　　 　　  Another story says that in the early days after Taiwan’s retrocession, Jiang Axin, who had served as the head of Beibu Township in Hsinchu County, participated in a tea exhibition during the Japanese occupation. His tea was bought by the Taiwan Governor-General's Office at a high price of 2,000 yen per 100 jin (50 kilograms). When news reached Beibu Village, locals dismissed it as boasting. Later, when newspapers confirmed the story, the name “Pongfong Tea” spread far and wide, enduring to this day. It was later renamed “Pengfeng Tea” by literati.

　　 　　  It is also said that over a hundred years ago, a British tea merchant presented Pongfong Tea to Queen Victoria. After brewing, the tea leaves looked gorgeous, like a beautiful lady dancing in a crystal cup. Upon tasting, the queen praised it highly and named it "Oriental Beauty."

　　 　　  Another legend says that around 1960, Pongfong Tea won a silver medal at a World Food Expo held in the UK and was presented to Queen Elizabeth II for tasting. The queen loved it and named it “Oriental Beauty Tea.”

　　 　　  In the past, the rough tea of Pongfong Tea was transported to Dadaocheng tea warehouses. Before export, it had to go through an additional roasting and sorting refinement process at the "Fan Zhuang Guan," hence it was also called "Fan Zhuang Oolong."

　　 　　  It is also said that adding a drop of "brandy" to the tea enhances its flavor, making it especially loved by Europeans and Americans, hence it was also called "Champagne Oolong."

　　 　　  Oriental Beauty is also known as Fushou Tea, a name reportedly given by former Vice President Xie Dongmin.

　　 　　  Today, Pongfong Tea is mainly produced in the Hsinchu and Miaoli regions, with varying packaging names in different locations. In Beibu Township of Hsinchu County, it is called “Pongfong Tea” or “Pengfeng Tea”; in Emei Township of Hsinchu County, it is called “O Oriental Beauty Tea”; in Toucheng Township and Sanwan Township of Miaoli County, the old name “Fan Zhuang Oolong” is still used.

　　 　　  According to historical records, Ke Chao brought back tea seeds from Wuyi Mountain during the 15th year of the Jiaqing Emperor's reign, successfully cultivated them in Taiwan, and pioneered the production of oolong tea in Taiwan. Later, through several improvements, Wuyi rock tea evolved into a beautiful and magical tea on Taiwan’s wondrous and picturesque island. This tea has a clear, orange-red liquor, beautiful like a tipsy imperial concubine. Its aroma is like floral honey or ripe fruit, as enchanting as a maiden’s lips. Its taste is mellow, sweet, and gentle. After tasting it, the British queen was delighted and named it “Oriental Beauty.”

　　 　　  Oriental Beauty is also called Champagne Oolong or Baihao Oolong. It is extremely valuable and delicate, intolerant of even the slightest off-flavor. Before brewing, one must carefully purify their mind and hands, and warm the teaware. Only then can this fine tea be properly brewed. Oriental Beauty Tea has an elegant, subtle, and graceful appearance. On closer inspection, it displays five colors—red, yellow, white, green, and brown—beautiful like the colorful feathered fairies in Dunhuang murals. Hence, tea connoisseurs also call it “Five-Color Tea.”

　　 　　  Su Dongpo once wrote a poem praising Wuyi rock tea: “I write this playful verse for a smile, for fine tea has always been like a beauty.” When we pour Oriental Beauty into the teapot, we call it “the beauty entering the palace.”

　　 　　  The authentic name of “Pongfong Tea” is “Baihao Oolong,” named for the thick, shiny fuzz on the tea heart. It is produced in only a few regions in the world, such as Emei and Beibu in Hsinchu County, Miaoli County, and Pinglin in Taipei County in Taiwan. Its rarity and unique flavor make Pongfong Tea the finest among Taiwanese oolong teas. Emei Township, in particular, is famed for “Oriental Beauty Tea,” making it its representative specialty.

　　 　　  The appearance of Pongfong Tea leaves is quite aesthetically pleasing, with the leaf body showing a mix of white, green, yellow, red, and brown colors, vibrant and lovely. As it is a semi-fermented tea with a relatively high degree of fermentation, the tea liquor has a deep amber hue, and tastes rich, mellow, and sweet, with flavors of ripe fruit and honey, offering a unique experience.

　　 　　  There are varying opinions on how to brew good Pongfong Tea. One says the water temperature for brewing Pongfong Tea should not be too hot, with 88-93°C being ideal, and steeping for about 30-45 seconds before pouring out. For teaware, transparent glass cups or white lidded bowls are best, so you can clearly appreciate the tea leaves’ beauty in the water and the amber tea color.

　　 　　  Pongfong Tea can also be adapted into many fancy styles like black tea—for example, adding a drop or two of brandy to hot tea gives it a champagne-like taste, known as Champagne Oolong; adding fresh milk makes it a honey milk tea. It can also be served cold or mixed with fruit wine to create cocktails. As for culinary uses, Oriental Beauty Chicken Soup is especially popular. The tea leaves are simmered with a whole chicken for two hours, allowing the meat and tea flavors to blend fully, resulting in a rich and delicious broth.

　　    Grown in a special environment, the tea buds are bitten by small green leafhoppers, causing them to wither and curl. The finished tea has a five-color appearance with delicate silver fuzz, and the tea liquor is a glossy amber color, with flavors of ripe fruit and natural honey. It is produced exclusively in Taiwan.

　　    Nutrition Label Nutrition Labcl Sample: 6G tea leaves, 98-100°C water, 170CC, steeped for 2 minutes

　　    Calories        Calories         4  kcal/Kcal

　　    Protein      Crude Protein    0.3 gram/G

　　    Fat        Crude Fat        0.0 gram/G

　　     Saturated Fat    0.0g/G

　　     Trans fatty      0.0g/G

　　     Carbohydrate     0.6g/G

　　     Sodium           mg/MG