The name Oriental Beauty was coined by Queen Elizabeth II in the early 1900s after liking her first taste. What characterizes Oriental Beauty is the special processing: the leaves of Camellia sinensis are grown for the purpose of encouraging the spread of the Tea
Jassid (Jacobiasca Formosana) parasite of the cicada family. This feeds on the leaves and shoots and the plant, in order to defend itself, naturally produces Monoterpene Diol and Hotrienol. These two substances give the tea a unique sweet flavor, reminiscent of
honey. The leaves are grown at an altitude of 200 to 600 meters above sea level and harvested in Summer, to encourage the presence of Tea Jassid.
Oolong tea from the San Xia district, a few kilometres from Taipei, the capital of Taiwan. This tea has an oxidation rate of about 70% and its organoleptic characteristics are more similar to black tea. Its taste is delicate and gives honeyed and nutty notes, and in the
cup it has a copper colour.
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