Originally developed to mimic the fruity notes of Darjeeling Second Flush, Oriental Beauty has since become a tea that stands tall on its own merit. Also known as Eastern Beauty, Bai Hao Oolong and White-Tipped Oolong, Oriental Beauty is a dark oxidation oolong with wiry leaves and the occasional fuzzy tea bud. Woodsy, spicy dry aromas evolve into an enchantingly sweet copper-colored brew. Aromas of fruit, flowers, spice and wood carry through into the smooth, round, full flavor, which features notes of rose, plum and cedar. The aftertaste is accented with flavors of rosewater and cardamom, making it a great choice for pairing with Indian or Moroccan dishes. It’s also delicious on its own or paired with white chocolate and hazelnut truffles or cedar plank grilled kabobs of sweet potato and lamb.

Tea to Water Ratio 1:1. If you prefer a stronger flavor, use up to two grams of tea for each cup of water.

Water: Filtered water is best. 180ºF (simmering with tiny bubbles)

Traditional Steeping: 3 to 4 minutes

Flash Steeping: First, we run warm water over the tealeaves and pour it off very quickly. This removes any impurities and “awakens” the tealeaves for brewing. Then, we steep the tea – 15 to 35 seconds.