Oriental Beauty (Oolong Tea)
In China, tea names often come from old stories and poetic legends, making each one feel like it has a tale to tell. One such tale surrounds the renowned Oriental Beauty from Taiwan. As the story goes, a tea merchant once presented this tea to Queen Victoria of England. When she brewed the vibrant one-bud-two-leaf oolong tea in a glass cup, she was captivated by the colorful leaves dancing in the rising steam. Delighted by its sweet and fragrant taste, she allegedly named it “Oriental Beauty.” But is this romantic tale historically plausible?
To answer that, let us look at the tea’s true origin.
A Tea Born of Insects and Serendipity
In the early summer of 1932, during the Japanese occupation of Taiwan, a man named Jiang Ruichang from Beipu Township in Hsinchu County faced a dilemma: his tea plantation had been infested by small green leafhoppers. Their bites turned the tender tea buds reddish, some even appearing scorched. Rather than discard the damaged leaves, Jiang chose to harvest them quickly and process them using oolong techniques, making slight adjustments based on the altered condition of the leaves—a method known as kanqing zuoqing (observing the leaves to decide the process).
After an intense overnight effort, the tea was finished. It was somewhat broken in appearance, and its coloration was inconsistent—showing hues of red, brown, yellow, white, and green due to varying degrees of oxidation. By chance, a government-sponsored tea competition was being held in Taipei. Jiang brought his tea, uncertain of how it would be received. To his great surprise, it garnered high praise and fetched a remarkable price. When Jiang returned and shared his success with his neighbors, they were skeptical. In the Hakka dialect, “peng feng” (膨风) means to boast or exaggerate, so they mockingly dubbed his creation Peng Feng Tea—“Boasting Tea.” Only after news of his award appeared in the papers did people begin to believe his tale.
So, regarding the story of Queen Victoria naming the tea: historical timelines tell a different tale. The queen passed away in 1901—well before this tea was even created in 1932. As charming as the legend is, the humbler origins of Peng Feng Tea are more credible. Yet, the name Oriental Beauty still brings to mind a delicate elegance. Among China’s many quiet teas, this one makes a confident entrance. Its name probably came later, inspired by someone who couldn’t forget that first sip.
Two Distinctive Traits of Oriental Beauty
First, its flavor results from a unique biological response. The leafhopper’s bites stimulate the tea plant to release a complex mix of aroma compounds, caffeine, and catechins in self-defense. This process is known as zhuxian (著涎). These compounds then undergo transformations through the oolong tea-making process, producing Oriental Beauty’s signature aromas: floral, honeyed, and fruity—like mint, rose, apple, and grape. Sipping the rich, silky liquor is like stepping into a secret garden. The fragrance fills not just the mouth and throat, but the entire nose—no wonder it’s called drinkable perfume.
Second, the tea’s appearance is as striking as its taste. The leaves display a medley of colors—red, brown, yellow, white, and green. Each shade has its reason: red, brown, and yellow from varying levels of leafhopper bite and oxidation; white from the silvery fuzz on the buds; and green from intact leaves typical of oolong tea processing.
Climate, Insects, and Terroir
One might say the leafhopper’s “kiss” is the defining moment of Oriental Beauty. These insects thrive in warm, humid climates and shy away from high, misty mountains. Taiwan’s subtropical conditions make it a perfect haven for them. Between May and July—when the leafhoppers are most active—is prime harvest season for producing high-quality Oriental Beauty.
In recent years, other regions such as Fujian, Guangdong, and Yunnan have begun producing similar teas using the same cultivars, such as Qingxin Damao or Qingxin Oolong, and applying comparable methods. While these teas also possess unique charms, tea’s character stems from three key elements: varietal, terroir, and craftsmanship. Matching two out of three may create close imitations, but the true taste of place—the soul of the tea—remains distinct.
A Rare Beauty in the Tea World
Since its inception, Oriental Beauty has been regarded as a crown jewel of Taiwanese teas. Yet, its production is inherently limited. In recent years, high demand has driven prices skyward, while some imitations falsely claim Taiwanese origin, leaving genuine tea lovers uncertain and everyday drinkers priced out. How regrettable it would be if such an exquisite tea remained out of reach for those who truly appreciate it.