Oriental beauty tea is also called "puffed tea", and tea farmers all call it "Fanzhuang Oolong", which is the tea with the highest degree of fermentation among semi-fermented teas. According to legend, oolong tea planted early in Taiwan Province Province is often eaten by pests. A tea farmer didn't want to lose it, but he still harvested fresh leaves and sold them in the city. Unexpectedly, this kind of tea is very popular because of its special taste. After returning to their hometown, tea farmers mentioned selling tea to others, but they were accused of bragging. The word "puffing wind" in Taiwan Province means bragging, so this kind of tea is called "puffing wind tea".

It is also said that a hundred years ago, British tea merchants presented this kind of tea to Queen Victoria of England. After brewing, its appearance is gorgeous, just like a stunning beauty dancing in a crystal cup, and the queen is full of praise after tasting it, so it is called "Oriental Beauty" tea. In addition, Oriental Beauty tea buds are remarkable, which is also called Bai Hao Oolong Tea.

Characteristics of tea making

The harvest time of Oriental Beauty Tea is June and July in hot summer. There is an extremely special place in its picking, that is, the tea green must have been bitten by the green leafhopper, because the saliva of insects mixed with tea enzymes can produce a special aroma, and the quality of tea depends on the bite of the green leafhopper. For this reason, pesticides must not be used in the process of planting oriental beauty tea, which is not easy to produce tea, and the finished tea is more precious.

? The characteristics of the tea-making process of Oriental Beauty Tea are as follows: after frying, it needs one more secondary fermentation process, which is wrapped in cloth, put in a bamboo basket or iron drum for standing and softening, then kneaded, deblocked and dried to make coarse tea. Taiwan Province Province has a strong sea breeze and high humidity, so we should pay more attention to frying to eliminate the fishy smell and show the unique flavor of oolong tea in Taiwan Province Province.

Effect of tea

Oriental Beauty Tea has the functions of anti-aging, whitening, beautifying and losing weight. Its excellent taste and aroma are especially suitable for women to drink. The general market reference price of Oriental Beauty Tea is above 300 yuan /500g.

sip tea and appraise its flavour and quality

? Oriental Beauty Tea is a natural ecological tea, which does not contain pesticides. Its natural honey fragrance is a major feature, with plump tea buds, bright colors and full colors. The brewed Oriental Beauty Tea is sweet and mellow, with complete leaves, smooth mouth and teeth, and is resistant to brewing. Before brewing, heat the pot and cup, then put in five-point full tea leaves and inject a proper amount of boiling water at 80 ~ 90℃. Because Oriental Beauty Tea is pure natural organic tea, you can drink it in the first bubble. Some people also like to brew with ice, which has a special flavor. In addition, if fresh milk is added to the tea, the honey fragrance and milk fragrance of the tea will merge, and it will become honey milk tea, which is sweet but not greasy; Or add a little brandy, it will taste more beautiful, like champagne.

? Oriental Beauty Tea is one of the semi-fermented teas with the deepest fermentation degree, with the general fermentation degree of 60%, and some even as high as 75% ~ 85%, and its various characteristics are more inclined to black tea. Oriental beauty tea is white and fat in appearance, with red, yellow and green leaves, and those with bright colors are generally better; The tea soup is bright and bright, orange-red, with natural ripe fruit aroma and pleasant fragrance. Tea soup tastes rich, mellow and not astringent at the entrance.

References:

[1] Luo Jun, editor-in-chief, Standard Tea Sample Edition of China Tea Tasting Book 220 Standard Tea Sample Appreciation Guide, China Textile Publishing House, 20 13.02, page 21/kloc-0.

[2] Xiao Yu, Zhao Ning, Oolong Tea Appreciation and Brewing, China Light Industry Press, 2009.09, p. 54.

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