| Meet the insects who a play an active and vital role in the cultivation of this rich Taiwanese Oolong. |
| Taiwan is renowned for producing some of the finest oolongs in the world, and one of the most intriguing and delicious is Oriental Beauty. Also known as Dongfang Meiren or Bai Hao, this tea is cultivated in the lush, biodiverse hills of Hsinchu County, where the presence of the Tea Jassid, a small leaf-hopping insect, plays a crucial role. Unlike most teas that undergo oxidation after harvesting, Oriental Beauty begins its oxidation process while still growing on the plant. This happens because the tea Jassid nibbles on the leavesand triggers a natural defense mechanism that starts oxidizing the leaves right on the bush. |
This unique interaction creates a chemical reaction that imparts Oriental Beauty with its signature honey-like, aromatic flavor, highly prized by tea connoisseurs worldwide. To support this delicate balance, tea gardens must maintain pristine, pesticide-free environments that encourage the presence of the Jassid and protect the surrounding biodiversity. Only the top two leaves and a bud are harvested, and even then, only about 50% of the leaves make the cut, depending on the precise nibbling of the Jassids. Too little nibbling fails to develop the desired flavor, while too much results in bitterness.
The delicate dance of nature that produces Oriental Beauty is not without its challenges. The Jassids prefer hot weather, making summer the only viable harvest season, which also exposes the tea gardens to the risks of drought—a concern increasingly exacerbated by climate change. The unpredictability of Jassid arrival and the conditions required for their nibbling make this already rare tea even rarer. Despite these hurdles, the exceptional flavor and limited production of Oriental Beauty allow it to command high prices on the international market, rewarding the skill and patience of the tea masters who cultivate it.
Enjoy a cup of Dongfang Meiren as the temperature begins to cool and thank those Jassids for that rich golden flavour!
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