White Tip Oolong Tea -Bai Hao /Oriental Beauty Loose Tea /40g /1.41oz
- King-ping White Tip Oolong Tea Tin /Loose Leaf Tea /40g /1.41oz (Oriental Beauty /Dongfang Meiren /Bai Hao Oolong)
- White Tip Oolong is also known as Oriental Beauty, Dongfang Meiren or Bai Hao Oolong. The high grade White Tip Oolong has unusually colored leaves ranging from black to red to yellow to white. The steeped tea is golden brown in color. It has a faintly sweet smooth taste with a slightly baked and light floral aroma.
- Premium White Tip Oolong Loose Tea Tin.
- White Tip Oolong is one of the best and famous Chinese teas in Aisa.
- All natural, no preservatives.
- Great quality leaf that is fresh, flavorful and full of soul.
- A wonderful Oolong that can be enjoyed any time of the day.
- The water used to steep this tea should be about 185-195°F or 85-90°C. Use about 2 teaspoons (3 grams) of tea leaves for about every 5 ounces (150 milliliters) of water. A steeping time of about 3-5 minutes is recommended with more or less time depending on the desired concentration. As a rough guide, the higher the temperature of the water or the greater the amount of leaves used, the shorter the steeping time should be. The tea leaves should uncurl for full flavor. For the ultimate enjoyment, a traditional Chinese Yixing teapot is recommended for loose oolong tea. The teapot should be half filled with leaves and initially steeped for 45 seconds to 1 minute with the steeping time increased by an additional 15 seconds for each successive steeping. The leaves may be steeped multiple times.
- White Tip or Bai Hao, also marketed as Oriental Beauty, Dongfang Meiren or Champagne Oolong, is a heavily oxidized, non-roasted, tip-type oolong tea produced in Hsinchu County, Taiwan. This tea has natural fruity aromas and produces a sweet tasting bright-reddish orange tea liquor without some bitterness. Dried leaves of high quality should exhibit a pleasant aroma with leaf coloration of dark purple and brown tones with white hairs.
- Chinese tea is a beverage made from the leaves of tea plants (Camellia sinensis) and boiled water. Tea leaves are processed using traditional Chinese methods. Chinese tea is drunk throughout the day, including during meals, as a substitute for plain water, for health, or for simple pleasure.
- Taiwan is lucky to have great environment for tea growing, and with the developing of tea technology, Taiwan has produced many top quality teas, all can be called as "Formosa Tea". The best known ones including "Dongding oolong", "Alishan Oolong", "Wenshan Pouchong", "Oriental Beauty", Shan Lin Xi Oolong", "Jade Oolong" and more. Taiwanese oolongs are considered the finest by some tea connoisseurs. Their special quality may be due to unique growing conditions. Oolong is harvested five times per year in Taiwan, between April and December. The July and August crops generally receive the highest grades.
- Oolong (Wulong) is a traditional Chinese tea (Camellia sinensis) produced through a unique process including withering the plant under the strong sun and oxidation before curling and twisting. Most oolong teas, especially those of fine quality, involve unique tea plant cultivars that are exclusively used for particular varieties. The degree of oxidation can range from 8 to 85%,depending on the variety and production style. Oolong is especially popular with tea connoisseurs of south China and Chinese expatriates in Southeast Asia. Different styles of oolong tea can vary widely in flavor. They can be sweet and fruity with honey aromas, or woody and thick with roasted aromas, or green and fresh with bouquet aromas, all depending on the horticulture and style of production. Different varieties of oolong are processed differently, but the leaves are usually formed into one of two distinct styles. Some are rolled into long curly leaves, while others are "wrap-curled" into small beads, each with a tail. The former style is the more traditional of the two in China. The name oolong tea came into the English language from the Chinese name, meaning "black dragon tea". In Chinese, oolong teas are also known as "qingcha" or "dark green teas". The manufacture of oolong tea is intricate because some of the basic steps involved in its making are repeated many times before the desired amount of bruising and browning of the leaves is achieved. Withering, rolling, shaping, and firing are similar to black tea, but much more attention to timing and temperature is necessary. One last step, baking or roasting, is exclusive to oolong tea and is referred to as the real art in making this tea.
- High Mountain Tea (Alpine oolong), grown at altitudes of 1,000 meters or above.
- Lishan Oolong : Grown at altitudes above 2,200 meters, was the costliest Taiwanese tea during the 2000s.
- Dayuling Oolong : Grown at altitudes above 2,500 meters. Some people name it as The King of Taiwan High Mountain Tea. Because the quantity is limited due to the geographical condition.
- Ali Mountain, or other high mountains : This is the most widely known general name for lightly oxidized oolong tea, much of it picked in winter and therefore termed "Winter tea". Among the oolongs grown on Ali Mountain, tea merchants tend to stress the special qualities of Gold Lily ( Chin-Hsuan, or Jin Xuan) tea variety, which is the name of a cultivar developed in Taiwan in the 1980s. The oolong tea made with this cultivar has a particular milky flavor.