Taiwan's lush, verdant landscapes serve as the perfect backdrop for the cultivation of some of the world's most prized oolong teas. Among them, Alishan Oolong and Oriental Beauty are two standout varieties, each offering unique sensory experiences. This article explores the subtle art and science behind these teas, from their origins to their place in the tea cups of aficionados around the globe.
Alishan Oolong: The High Mountain Elixir
Alishan Oolong is cultivated in the high mountain region of Alishan, a renowned area that boasts altitudes exceeding 1,000 meters. The cool, misty climate and rich, fertile soil at these heights are ideal for growing the tender tea leaves that define Alishan Oolong. Harvested primarily in the spring and fall, the leaves are known for their large, robust size and are lightly oxidized to retain a fresh, vibrant character.
Crafting Alishan Oolong
The process of making Alishan Oolong is an art form in itself, emphasizing the preservation of the leaf's natural qualities. After plucking, the leaves undergo a gentle withering process exposed to natural sunlight. This is followed by oxidation at levels that typically do not exceed 30%, preserving the greenish hue and delicate floral notes. Finally, the leaves are carefully rolled into tight, compact balls that unfurl beautifully upon brewing, releasing their full array of flavors.
Tasting Notes for Alishan Oolong
Alishan Oolong is celebrated for its smooth, creamy body and a palate that whispers of fresh flowers and sweet buttercream. The tea's light oxidation results in a soft green-yellow infusion, offering subtle complexity with understated notes of ripe fruits and a lingering, sweet aftertaste that encourages contemplation.
Oriental Beauty: The Bug-Bitten Brew
Oriental Beauty, also known internationally as the "Champagne of Teas," is distinguished by its unique creation story involving the leafhopper insect, which nibbles on the tea leaves, inducing a stress response that enhances the flavor. This tea is predominantly produced in the Hsinchu area of Taiwan and features a higher oxidation level, around 60-70%, which deepens its flavor profile.
The Production of Oriental Beauty
The process starts in the humid summer months, when the leafhopper insects are active, contributing to the tea's distinctive sweet and fruity flavor. After the insects have done their work, the leaves are harvested and undergo a controlled oxidation that enhances their natural sweetness. The final product is a tea with a reddish hue and an aroma rich in honey and ripe fruits.
Tasting Notes for Oriental Beauty
When steeped, Oriental Beauty Tea yields a deep amber infusion with an intoxicating aroma reminiscent of roses and peaches. The flavor is robust and complex, characterized by layers of spice, honey, and a distinctive fruity sweetness that sets it apart from other teas. The finish is smooth, with a lingering floral sweetness that makes each sip a luxurious experience.
Enjoying and Appreciating
Both Alishan Oolong Tea and Oriental Beauty are best enjoyed through the Gongfu brewing method, which involves multiple short infusions to extract a full range of flavors. This method not only highlights the subtle changes with each steep but also deepens one’s appreciation for the tea’s evolving character.
In Conclusion
Alishan Oolong and Oriental Beauty encapsulate the essence of Taiwanese tea craftsmanship. Each variety offers a unique glimpse into the rich tapestry of Taiwan's tea culture, celebrated not just for its refined flavors but also for the meticulous care and tradition that go into every leaf. Whether you are seeking a tea that calms or a cup that captivates, these teas promise to deliver an experience that is as enriching as it is delightful.