Oriental Beauty, also known as Nang Ngam in Thailand or Dongfang Meiren in China, is one of the rarest, most prized oolongs on the planet. What makes this tea special is its symbiotic relationship to a local species of leafhopper (Jacobiasca formosana) that feeds on the tea plants, causing the leaves to produce a sweet, aromatic substance as a defense mechanism. For this reason, pesticides are naturally avoided. The partially oxidised nibbled leaves then turn a warm brown colour, which combined with a balanced mixture of white, intact buds, gives the tea its much sought-after fruity, honey sweetness.
The harvest season usually begins around mid to late May, requiring maximum focus from the pickers to identify the bitten leaves and buds – which in the case of the Qing Xin cultivar are also very small. Furthermore the leaves must be picked within a week of being bitten to avoid significant aroma loss. They are then withered on bamboo mats in the shade, as exposing delicate Oriental Beauty to direct sunlight will affect its sweetness.
Once sufficiently dried out, the leaves are vigorously tossed to break down the cell walls, releasing the enzymes responsible for oxidation. This turns the leaves slightly red, while also making them sweeter. As is typical for Taiwanese oolong, the leaves are then wrapped in cloth and tightly pressed to distribute the cell sap across the leaves. For this black tea, the leaves are left to oxidise in the cloth a little longer than for oolong, making them turn even darker, before finally drying in a gentle oven at 80°C for three hours.
