Taiwan is renowned for producing some of the world’s most exquisite teas, with Alishan Oolong and Oriental Beauty standing out as two of its most celebrated varieties. These teas, while both oolongs, offer distinctly different flavor profiles and experiences, reflecting the diverse terroirs and unique processing methods of Taiwan’s tea industry.
Alishan Oolong: The High Mountain Treasure
Alishan Oolong hails from the Alishan region, one of Taiwan’s most famous high mountain tea-growing areas. The cool, misty climate and high elevation of Alishan provide ideal conditions for tea cultivation. The slow growth of the tea leaves in this environment results in a richer, more concentrated flavor.
The flavor of Alishan Oolong is delicate yet complex, characterized by floral notes reminiscent of orchids and a subtle sweetness with a creamy, buttery texture. The tea is known for its smooth, refreshing taste and its bright, golden liquor. Alishan Oolong is a favorite among tea enthusiasts who appreciate its light, aromatic qualities and the way its flavors evolve over multiple infusions.
Oriental Beauty: The Queen of Taiwanese Teas
Oriental Beauty, also known as Dongfang Meiren or Bai Hao Oolong, is a unique and highly prized tea from Taiwan. It is produced primarily in the lowland areas of northern Taiwan and is famous for its natural sweetness and complex flavor profile. What makes Oriental Beauty particularly special is that the tea leaves are bitten by small insects known as tea jassids, which trigger a natural oxidation process before the leaves are even harvested.
This natural oxidation gives Oriental Beauty its distinctive honeyed flavor, with notes of ripe fruit and a floral, muscatel aroma. The tea is known for its rich, amber-colored liquor and smooth, full-bodied taste. Oriental Beauty is often described as having a "champagne" quality, making it a popular choice for special occasions and for those who enjoy a more robust, flavorful tea.
Cultivation and Processing
The cultivation of Alishan Oolong involves careful attention to the growing conditions, with tea bushes planted at elevations between 1,000 and 1,600 meters. The leaves are hand-picked, usually in the spring and autumn, and undergo partial oxidation and rolling before being lightly roasted. This meticulous process helps preserve the tea’s natural flavors and aromas while adding a subtle roasted character.
Oriental Beauty, in contrast, is harvested in the summer, when the tea jassids are most active. The leaves undergo a higher degree of oxidation than typical oolongs, which enhances the tea’s sweetness and complexity. After picking, the leaves are withered, rolled, and dried without any additional roasting, allowing the natural flavors to shine through.
Brewing and Enjoyment
Both Alishan Oolong and Oriental Beauty are best brewed using water that is just below boiling, around 85-90°C (185-194°F). For Alishan Oolong, it is recommended to use about 5 grams of tea leaves per 150 ml of water, with a steeping time of 1-2 minutes for the first infusion. Subsequent infusions can be slightly longer, as the leaves gradually release their flavors.
Oriental Beauty should be brewed similarly, with slightly shorter initial steeping times of 30-60 seconds to capture its delicate balance of sweetness and floral notes. Both teas can be re-infused multiple times, with each infusion offering a new dimension of flavor.
Conclusion
Alishan Oolong and Oriental Beauty represent the pinnacle of Taiwanese tea craftsmanship, each offering a unique and delightful experience. Whether you prefer the floral, creamy elegance of Alishan Oolong or the rich, honeyed complexity of Oriental Beauty, both teas provide a fascinating journey into the diverse world of Taiwanese tea. These teas not only highlight the island’s ideal growing conditions but also the artistry and dedication of its tea producers.