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Cultivar: Qing Xin Da Mao (清心大冇).
From Chung at Daurim: Qing Xin Da Mao (清心大冇) is the most well-known cultivar for Oriental Beauty. But, other cultivars like Jin Xuan and Bai Lu are used for OB as well.
Qing Xin Da Mao is a xiaoyezhong (Small Leaf Cultivar) clonal cultivar dating back before the Taicha (a series of clonal cultivars developed in Taiwan since 1969 mainly for oolong) series, perhaps the best cultivar used to manufacture Dongfang Meiren (Oriental Beauty, or Bai Hao), presumably related to Qing Xin (Green Heart); the “Da Mao” could be translated “big nothing”, so perhaps this is a sarcastic name for Qing Xin Da You. [bablecarp]
Season: Fall 2017
Tasting Notes: Honey, Mi Xiang, sweet floral, raisin, bark, green grapes
Region: Pinglin, New Taipei City, Taiwan
Pinglin is part of the water district of the greater Taipei area as the Feicui Dam is located in the neighboring Shiding District, so land development is restricted. Pinglin is most known for producing pouchong tea. The Pinglin Tea Museum is the world's largest tea museum. Over 80% of its residents are tea growers or are involved in the tea business. [wikipedia]
Description from Daurim:
Bai Hao oolong tea, commonly known as Oriental Beauty, is the epitome of Taiwanese tea. Its unique honey scent, Mi Xiang, is the result of a tiny insect called Jacobiasca formosana. When the leaves are bitten by Jacobiasca formosana, they secrete a hormone that releases a complex bouquet of honeyed, floral, and fruity notes. Due to its appearance characterized by the white fur on leaves, the tea is called Bai Hao (白毫: white fur). It’s also well known as Oriental Beauty (東方美人) because the Queen of the United Kingdom lovingly referred to the tea as such.
Recommend Brewing Style:
• 120ml Gaiwan
• 4g leaves
• 149-158°F (65-70°C)30+ sec
• can be steeped 7-8 times
• This tea is best when steeped at a low temperature, which allows the delicate fragrances to emerge.
For more information about Bai Hao, or Dongfang Meiren, the Wikipedia article is actually pretty thorough: Link
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