Oriental Beauty, deep oxidation Taiwan oolong, 50 g

Taste profile Nose: Fragrant with a warm and sweet floral impression. Tones of honey, lychee, dried longan, fresh moss and cinnamon accented with cedar wood on a bouquet undertone of sweet cream. Palate: Crystal clear amber liquor in the colour of maple syrup. Bright, mouth-watering sensation on contact. Clean, minty palate with faint notes of peach and American ginseng accentuated with a slight bitterness of the root of Astragalus propinquus ( aka huang qi ). Finish: Lasting, refreshing aftertaste that is minty, savoury of the aforesaid herbal root. Slight yet persistent sweetness at the throat. 
Infusion tips As it is demanding to cultivate and produce, genuine Oriental Beauty requires your attention to prepare well in order to manifest its full taste profile. The key is to keep the infusion temperature at around 90°C and adjust the leaf to water ratio towards infusion duration. Very slightly lower temperature if you find the slight bitterness not to your liking. For users new to this tea, begin with a smaller infusion vessel using the standard 2 to 100 leaf to water ratio for 5 minutes. No blanching is required and properly preheat the tea ware. For gongfu style, begin with 4.5 to 100 and 90 sec. After you have familiarised with the tea, try different proportions and infusion durations for different effects. This is a delicate tea and water quality does play an influential role. As much as possible, use natural soft water. This tea is prized for its unique fragrance. Take steps to enjoy the aroma.