Oriental Beauty is unique among oolongs for its flavour profile and the look of the leaves. While visually dark (oxidized to 70 - 80%), this oolong produces a friendly, round and highly aromatic cup due to its processing. A key part of the oxidation process involves a type of leafhopper called tea jassid. When a tea jassid bites the tea leaf, it causes the leaf to begin oxidation early while also producing turpenes to defend itself – this results in Oriental Beauty’s unique honey-sweet flavour. The silver tips that are present in the finished tea is a result of its plucking standard: one bud and two leaves (a budset). This oolong is withered outdoors and indoors for about 10 hours. It is then shaken by hand to promote further oxidation. The short summer picking season, beginning in late April and ending in July, adds to the rarity of this tea. Unlike tightly rolled oolongs like Ti Kuan Yin, Oriental Beauty is gently hand-rolled only once. This delicate processing leads to the fairly open finished leaf shape. Tasting Notes: An orchid aroma with peach and honey-sweet notes, or dried fruit mixed with toasted grain. Liquor and Wet Leaf: A medium, golden cup. Delicate whole leaves retain their plucking standard, with one bud and two leaves remaining intact. Region: Hsinchu County, Taiwan Cultivar: Da Man Zhong Picking Season: Summer, with plucking beginning in late April and ending in July.