Let’s look at the photos- there is so many tiny buds. Great Oriental Beauty Oolong from main traditional area producing this kind of tea. Bai Hao is notable as it requires the leaf to be bitten by jassids. The tea plant responds by releasing more polyphenols into the leaves, resulting in flowery and honey like flavours.



Origin: 600 m. above sea level., Emei, Hsinchu county, Taiwan

Harvest/Vintage: May 2019

Tea Varietal: Qing Xin (Chin Shin), Jin Xuan TTES 12

Temperature of water and amount of leaves: 90-95 C 5g/100ml. (let the boiling water to cool down for minute)

Suggested brewing method: Yixing clay teapot or gaiwan of low capacity. First, you should pre-heat empty teapot/gaiwan and tea cups with boiling water. When the teapot is warmed, then you put the tea leaves in. After smelling hot and dry leaves in the pot, gently pour the boiling water to the pot.  First infusion should be very short- not more than 15-20 second. We suggest to increase brewing time for 5-10 seconds in each next brewing. You can prepare at least 8-10 nice brewings!

Additional information


50 g, 100 g


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