This truly outstanding loose leaf tea is a rare example of a USDA certified organic Oriental Beauty oolong. Also known as Bai Hao oolong, Pong Fong oolong, Super Fancy Formosa Oolong or simply Formosa Oolong, our organic Oriental Beauty is produced in small batches and is a superb example of one of Taiwan’s most distinctive oolongs. However, surprisingly, we source this loose leaf tea from a small family farm in the Huang Shan region of Anhui, China. Its non-traditional growing location is a superb example of how an awarding-winning Tea Master can adapt his skills to recreate a specific-style organic oolong tea in a new geographic region (or terroir) with results that can astonish us!
The Taiwanese name Bai Hao (white tip oolong) describes one of the characteristic features of this organic Chinese tea: white furry tips from the plant Camellia sinensis accompanied by the next two leaves on the stem. Before this tea is carefully handpicked in the summer, it must wait for the arrival of a small green insect to nibble its leaves which imparts its wonderfully sweet honey finish. Our organic Oriental Beauty oolong has a deep oxidation of around 75% which produces a bronze-colored, extremely smooth (almost velvety!) cup that reveals hints of spices and citrus marmalade.
Ingredients: organic Chinese oolong tea
Serving Size: two level teaspoons per 8 oz cup of water
Aubrey Says: Wow! I was shocked to find out that this tea did not come from Taiwan. It completely shook my belief that a Formosa-style Oolong must come from Taiwan.
Jeremy Says: This tea has a higher price tag than many of our other organic teas, but we choose to source the highest (and most expensive) grade of this tea because it is truly worth the price.
Posted by Susan on 27th May 2014
this tea is both addicting and comforting... a rather strange combination. I drink it room temperature and it's nice sweetened or unsweetened. I use the leaves twice and sometimes the second batch being lighter is more refreshing.
Posted by Connor on 27th May 2014
What can I say that hasn't already been stated, this tea is just outstanding. Possesses one of the best standalone tastes that I have ever encountered, honey-like with citrus and spicy cinnamon undertones, which renders added sweetener obsolete. It's very light in body, with a silky mouth-feel. Well worth the price. Highly recommended.
Posted by Alise on 9th Jun 2013
I'm an oolong girl. This has long been one of my favorites along with Dong Ding. I usually don't like floral teas but this one I love. This has a smooth floral tone with subtle honey undernotes and a somewhat dry finish. It's really amazing. An added bonus is that I recently started brewing Kombucha. I instantly knew this would make an amazing brew--and oh my, is it ever! I don't add any juice or fruit to my brew as this has the most amazing taste as a stand alone. I now order it in bulk for that alone. A must try!
Posted by Lauren on 27th Feb 2013
This tea has a very nice sweet taste to it- it's almost seems as if I added honey to it. There's a subtle spice that I really enjoy as well. Great tea!
Posted by Lee on 12th Dec 2012
I haven not bought this oolong from Arbor Teas but have had it in the past and I consider it...sublime. For me, I found the taste almost honey-like. And the color was a beautiful amber.
The next time I purchase this Oolong, it will be from Arbor Teas.
Posted by Unknown on 28th Sep 2012
Very calming and great tasting tea.
We at Arbor Teas firmly believe that tea should be brewed to suit your personal taste. With that being said, here are some recommendations to get you started, but please remember you can make adjustments based on your own personal taste.
There are three main considerations when brewing tea: quantity of tea, water temperature and steeping time.
Quantity of tea: two level teaspoons per 8 oz cup of water
Water temperature: use water that has been heated until the first bubbles begin to rise from the bottom of the pot (195° F)
Steeping time: 4-7 minutes
Tip #1: Use fresh water whenever possible - water that has been sitting in your kettle overnight may impart a flat or stale taste to your tea. Be careful not to boil your water for too long. Over boiled water can sometimes impart an unwanted taste.
Tip #2: Keep in mind that brewing your tea for too long can extract undesirable bitterness from the leaves, so steeping time matters! For a stronger brew, don’t steep longer, just use more tea.
Learn more from our step-by-step guides on how to brew loose leaf tea, how to make iced tea, and how to make tea lattes. And don’t forget to check out our Eco-Brewing Tips, too!
There are five significant components found in all tea from the plant camellia sinensis: essential oils, which are the source of tea’s delicious flavor and aroma; polyphenols, which are antioxidants that provide the tea’s brisk flavor and many of its health benefits; phytonutrients, which are small amounts of vitamins, minerals, and amino acids including L-theanine (a very rare molecule that has been found in only three sources including camellia sinensis!) ; enzymes; and methylxanthines, which are a family of alkaloids that include caffeine. Each of these components work differently in the human body and a full description is best left to a medical journal. However, recent research exploring the potential health attributes of tea is leading many scientists to agree that tea, may contribute positively to a healthy lifestyle.
For a more in-depth discussion of Tea and Health Benefits check here.
For a more in-depth discussion of Tea and Caffeine check here.
In China, tea is often brewed using the meditative Gong Fu method. This very formal, ritualized approach to tea preparation dates back to the Ming dynasty (1368-1644 AD). The term "Gong Fu" refers to skill gained through practice - expertise derived not from learning but experience. While the term "Gong Fu" could signify the serious practice of any art form, such as the martial art of related name (Kung Fu), Gong Fu Cha refers to the elaborate preparation of tea using miniature Yixing pots and cups. Yixing teaware is named for the purple clay it is made from, which hails from Yixing in China's Jiangsu province. Everything in Gong Fu service is small and delicate, placing emphasis on the elegance of the tea. Oolongs are the preferred tea in the Gong Fu ritual; they are steeped multiple times to highlight the evolution of taste as the leaves unfurl.
For information on other traditions or to submit your own tea tradition visit our Tea Traditions section.