Oriental Beauty Bai Hao
oolong tea

Oriental Beauty, also known as Bai Hao Oolong, is one of Taiwan’s most distinctive teas, originating from the Beipu area of Hsinchu County. More heavily oxidised than many other oolongs, it owes its rich, honeyed and fruity aromatic profile to an unusual natural process.

The dry tea consists of long, loosely twisted leaves in shades ranging from dark brown and reddish brown to lighter golden brown. Among the leaves, delicate buds covered in fine, silvery hairs can also be seen. These give rise to the name Bai Hao, meaning “white down”. Once infused, the tea produces a clear, warm golden-amber liquor.

Its flavour is dominated by natural honeyed sweetness and fruity notes reminiscent of ripe peach. Its smooth, rounded character is complemented by a gentle sweetness and a pleasantly lingering finish. Its rich aromas continue to unfold over successive infusions.

The story of Oriental Beauty began in the tea-growing regions of northern Taiwan, where local farmers noticed an unusual phenomenon. Tiny green tea leafhoppers were feeding on the young shoots of tea plants. Their activity altered the development and appearance of the leaves, which were initially regarded as damaged crops.

According to local tradition, one farmer nevertheless decided to process the affected leaves and take the resulting tea to market. To his surprise, its exceptionally rich, honeyed and fruity flavour proved highly popular. When he returned home and told his neighbours how much he had earned, they thought he was exaggerating. This story is associated with one of the tea’s traditional names, Peng Feng Cha, which can be loosely translated as “Bragger’s Tea”.

Today, there is also a scientific explanation for the development of these distinctive aromas. When tea leafhoppers (Jacobiasca formosana) feed on the plants, they trigger natural defence responses that alter the formation of aromatic compounds in the leaves. Through careful processing, these changes contribute to the tea’s characteristic honeyed fragrance and ripe-fruit flavours.

The presence of leafhoppers and a suitable natural environment are therefore essential to producing this distinctive style of tea. Growers must strike a careful balance between protecting their plants and allowing the insects to play their part. Oriental Beauty is thus a remarkable example of how nature and the tea maker’s expertise can work together.

Another charming legend surrounds the name “Oriental Beauty”. According to the story, this exceptional Taiwanese tea was presented to a British queen, who was so captivated by the varied colours of its leaves and its refined aroma that she gave it the name “Oriental Beauty”. Although there is no clear historical evidence to confirm the tale, it remains a cherished part of the tea’s cultural heritage.

Use 4–5 g of tea per 150 ml of water, preferably in a gaiwan or a small porcelain teapot. Pour over with water at 85–90 °C and steep for approximately 1–1.5 minutes.

The tea can be infused several times. Gradually increase the steeping time for subsequent infusions, observing how its honeyed, ripe-fruit aromas evolve from one cup to the next.