Oolong tea (Wu Long Cha, 烏龍茶) is a traditional Chinese tea that lies between green and black tea in oxidation. Partially oxidized and often lightly roasted, oolong combines the freshness of green tea with the depth and aroma of black tea. It is prized for its complex flavor, floral fragrance, and the ability to be brewed multiple times.

The name “Oriental Beauty” was reportedly given by Queen Elizabeth II, who was enchanted by the tea’s golden liquor and rich honeyed aroma when it was presented to her in the 19th century. In Taiwan, it is also known as “Bai Hao Oolong” (白毫烏龍) for the silvery white hairs on its buds, and locally as “Pong Fong Cha” (膨風茶). Its graceful appearance and naturally sweet taste reflect the “beauty” and refinement that inspired its royal name.

Oriental Beauty is crafted from leaves naturally bitten by small leafhoppers, a process that triggers partial oxidation while the leaves are still growing. This gives the tea its unique honeyed sweetness, fruity depth, and floral aroma. Because the tea gardens must remain free of pesticides to protect the leafhoppers, every cup is a pure product of nature and patience — a hallmark of Taiwan’s artisanal tea culture.

Amber-golden liquor; smooth, mellow, and refined; notes of honey, peach, muscat grape, and wildflowers; long, elegant finish.