Quick answer
Brew Oriental Beauty oolong at 185–195°F (85–90°C) for 2–3 minutes on the first steep, using about 5 grams of leaf per 8 ounces of water. Keep the water below a rolling boil and shorten later steeps to protect the honey and peach notes.
Why Oriental Beauty Needs Gentler Water Than Many Oolongs
Oriental Beauty is a deeply fermented oolong from Taiwan's Hsinchu County, prized for its honeyed, peachy character. That deep fermentation makes it more forgiving than a light green oolong, but the aromatic compounds behind those honey notes are volatile. Water that is too hot or steeping that runs too long can push the cup toward bitterness and mute the very aromas you bought the tea for.
The practical trade-off is that you cannot treat it like a robust black tea or a rolled oolong that expects near-boiling water. A slightly cooler temperature and a shorter first steep give you a sweeter, more fragrant cup. If you prefer a stronger brew, add more leaf rather than more heat or time.
Leaf Amount and Vessel Choice
A common mistake is using too little leaf and compensating with a long steep. That extracts bitterness without building the honeyed body. Weigh your leaf if you can: a digital scale removes the guesswork, and 5 grams per 8 ounces is a reliable starting point for this tea. A small gaiwan or a 150–200 ml teapot works well because it lets you control the leaf-to-water ratio and re-steep the same leaves several times.
If you are brewing in a mug with a basket infuser, keep the same ratio and lift the basket out promptly at the end of each steep. Leaving the leaves sitting in hot water between cups is the fastest way to lose the delicate top notes.
Step-by-step brewing process
- Warm the vessel and measure the leaf: Rinse your teapot or gaiwan with hot water, discard the rinse, then add about 5 grams of Oriental Beauty leaf per 8 ounces (240 ml) of water. Use a scale if you have one. If you do not have a scale, start with 1 heaped teaspoon and adjust after the first cup.
- Heat water to 185–195°F (85–90°C): Bring water to a boil, then let it rest for 1–2 minutes off the heat before pouring. Do not pour actively boiling water directly onto the leaf. A simple check: the water should feel hot but not scalding if you touch the outside of the kettle briefly.
- Steep the first infusion for 2–3 minutes: Pour the water over the leaf and start timing immediately. Taste at 2 minutes; if the cup feels thin, add 30 seconds next time rather than starting hotter. Do not walk away during the first steep; this is where the honey notes are most fragile.
- Remove or separate the leaf promptly: Pour the tea into a cup or fairness pitcher, leaving the leaf behind. If you are using a basket infuser, lift it out as soon as the time is up. Leaving the leaf in the water between cups is the most common cause of a bitter second cup.
- Re-steep with shorter times: For the second and third infusions, use the same water temperature and steep for 1–2 minutes, tasting as you go. The leaf continues to open, so later steeps need less time, not more. If a later steep tastes weak rather than bitter, increase the leaf amount next session instead of steeping longer.
Product facts
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Oriental Beauty Oolong Caddy 75g: High-grown Oriental Beauty from Taiwan's Hsinchu County, deep-fermented with notes of honey and peach. The honey and peach character is the reason to brew cooler and shorter, so you preserve those aromas rather than burying them under bitterness.
Oriental Beauty Oolong Caddy 75g