Oriental Beauty
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Oriental Beauty
Also known as Bai Hao, this famous Formosa Oolong comes from Mount Ali in northern Taiwan. The leaves, reminiscent of fall foliage, is typically harvested in the summer. Once picked, the leaves are oxidized (around 50-60%), more than other Taiwanese oolongs. The leaves of the tea plants in this region are nibbled by insects, and instead of ruining the tea, it actually enhances the flavor. The result is a tea with a very smooth and sweet flavor, virtually no astringency, and a unique aroma of ripe peaches and honey.
Instructions:
Basic preparation;
Before brewing, hot rinse this tea by pouring boiling water over the leaves and discarding the water. Use two teaspoons of tea per 8-12 oz of water. Steep for 2 minutes with boiling water.

If you are interested in a lighter brew try using 1 teaspoon of dry leaves.

If you are interested in a stronger brew try steeping for 3 minutes.

This tea re-steeps excellently a second and third time. To reuse the same leaves, brew successive infusions, not letting the tea sit out for more than an hour. Infuse the tea in the same way as the first steeping, but increase the steep time by one minute for each infusion.
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