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According to legend, it was a British queen who was so charmed by this tea that she gave it the name Oriental Beauty. Some accounts name Queen Victoria, others Queen Elizabeth II. Whether this actually happened is not certain. What is known: the name took hold and has since become established worldwide. The tea is known as champagne oolong, baihao oolong, and white-tip oolong. Yet this refined Taiwanese oolong has a remarkably humble origin.
A chance discovery
In the village of Beipu in the Hsinchu region, a farmer noticed that his tea plants had been attacked by leafhoppers during the warm summer months. Where other growers would have written off their harvest, he discovered something remarkable: the scent of the bitten leaves was extraordinarily sweet and complex.
He decided to process the leaves into tea. When he sold his product to a local tea merchant, the merchant was so impressed that he paid double the usual price. Back in his village, no one believed the story. His neighbours therefore called the tea "Peng Feng Cha": braggart's tea. In doing so, he laid the foundation for what would later grow into a national icon of craftsmanship and innovation.
How leafhoppers shape Oriental Beauty tea
What makes Oriental Beauty special is the collaboration between humans and nature. During the summer months, the green leafhopper (Jacobiasca formosana) feeds on the sap of young tea leaves. The plant responds by producing aromatic compounds, including hotrienol. These compounds later create the characteristic floral and fruity aromas, giving rise to the flavours of honey, ripe peach, and muscat grape.
The influence of the insects is visible in the appearance of the leaves. The edges take on a lighter colour, and fine white hairs appear on the young tips. This is why the tea is known as baihao oolong, literally "white-tip oolong". Dried leaves of high quality display five colours: black, brown, red, green, and white.
Provenance from the heart of Hsinchu
The production of Dong Fang Mei Ren takes place in the northwest of Taiwan, specifically in the villages of Beipu and Emei in Hsinchu County. Here, warm summers, high humidity, and abundant sunshine create the ideal climate for both the tea leaves and the leafhoppers.
That combination is crucial. The insects are only active in this season, and without their contribution the tea loses its distinctive character. To attract the leafhoppers, farmers use no pesticides. Oriental Beauty is therefore always a naturally grown tea.
Intensive craftsmanship
Producing Dong Fang Mei Ren requires considerable skill and care. Unlike most oolongs, where four or five leaves and a bud can be picked, Oriental Beauty uses only the bud and two leaves.
After picking, the leaves first wither in the sun and then dry further in a well-ventilated space. They are then gently shaken, which sets oxidation in motion. That oxidation reaches 60 to 70 per cent, exceptionally high for an oolong and defining for the rich aroma.
Once the correct oxidation point has been reached, the leaves are fixed, rolled, and finally dried. Because no roasting takes place, the tea retains its clear amber colour and soft texture.
Only a small proportion of leaves meets this quality standard, which explains the limited yield and the rarity of the tea.
How does Oriental Beauty taste?
The amber-coloured infusion carries the scent of cherry blossom. In the flavour, you find muscat grape, honey, cherry, and even a hint of pastry. It is a gentle tea with no bitterness. The finish offers subtle hints of cinnamon and dried fruit.
With each subsequent infusion, a new layer of the aroma reveals itself.
How to brew Dong Fang Mei Ren
Dong Fang Mei Ren requires slightly lower temperatures than other oolongs. This preserves the delicate character of the tea.
Heat water to 80–85°C. Add approximately 4 grams of tea leaves to your teapot or infuser. Make sure they have enough space to fully open and unfurl. Pour the heated water over the leaves and steep for 1 to 2 minutes for the first infusion.
Take time to appreciate the rich aroma. With each subsequent infusion, extend the steeping time slightly to discover new layers and flavours from the leaves.
Tea with a story
Dong Fang Mei Ren is more than a wonderful tea. It is a symbol of courage and the ability to find beauty in the unexpected. What began as a "failed" harvest grew into one of Taiwan's most iconic teas.
The tea has earned recognition from collectors and tea enthusiasts around the world. It is a unique combination of terroir, climate, insects, and human craftsmanship.
For those seeking depth in both flavour and story, Dong Fang Mei Ren offers an exceptional experience.
At Tea Kulture, we offer this remarkable oolong from Taiwan, directly from Wang Family Tea. A family business that has been producing tea in the mountains of Taiwan for four generations.
