This rare Formosa Superior Fancy Bai Hao is a true treat for the senses. The leaves are quite tippy with a fragrant bouquet when dry. Once brewed the cup is one of peach blossoms with a lingering honey note.
Bai Hao, or Oriental Beauty is a Taiwanese oolong unlike any other. Its notable reddish color gives away its high oxidation, sometimes as high as 80%. Often un-roasted, it is dried using prolonged withering process. Perhaps most interestingly, Oriental Beauty producers may even encourage an insect known as the 'leafhopper' to bite the tea leaves. The insects' saliva produces a unique chemical reaction within the leaves, the only way of achieving its distinct flavor profile.
This tea contains a high level of caffeine | Steep at 195° for 2-3 minutes.
When Portuguese sailors first laid eyes on the towering, mist-shrouded mountains ninety miles from the coast of China they dubbed the beautiful island "Formosa". The year was 1590 and it's unlikely they could have known the beauty and variety of teas this verdant isle would become home to.
The long history of tea in Taiwan (previously known as Formosa) is an arc defined by two things: small family gardening and the oolong. Over 90% of Taiwan's total tea production is oolongs.
Smallest of all traditional tea producing nations, Taiwan does not have ideal geography for large-scale tea production. Most farms on the island harvest four times a year, with the altitude of certain crops limiting their plucking to twice a year. However, that same geography: the cool, humid and mountainous landscape, coupled with centuries of expertise inherited from both Japanese and Chinese tea cultures make Taiwanese teas unparalleled in quality.
Free Sample Offer
If you buy this tea from another vendor, we invite you to try a free sample. Simply email a receipt showing an earlier purchase of the "formosa fancy bai hao" tea to masters@adagio.com and we'll mail you a free sample of this tea to compare. We're convinced that you'll be impressed with its quality and value.
Yu Kui Weng
How long have you been growing tea and what got your started?
I have worked with tea for over 30 years, my family are tea farmers.
Can you describe a typical day out in the field?
I go to tea garden every day at 7 am, if the tea needs plucking I will begin at 9~10 am, giving the sun time to dry the leaves a little. In the afternoon will go back to the tea garden take a look, and I am back home at 5:30 pm.
What is your favorite part of growing tea?
My favorite part is rolling tea, rolling tea is interesting. You must control your strength to make a beautiful shape.
Conversely, what is the hardest part of your job?
My age. I am getting old. But for now the young generation only likes to find jobs in the city, they think making tea is a hard job. When the tea season comes you can't sleep at the night, they like stay up late but not for work.
Are there any tips you can give on how to best brew your tea?
You can drink this tea as hot tea also cold brew, in the summertime using cold water to put into refrigerator around 8 hours or ambient temperature 40 degrees celcius min, it will more sweet and smooth.
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