Vintage Beipu Oriental Beauty Oolong Tea - June 2008Taiwan Sourcing
This is our very first Oriental Beauty from Beipu area, a region that is on the east side of Emei (峨嵋). The reason for us not obtaining any Beipu tea was mainly because of the price thanks to it being a tourism hotspot, and extremely low production. This tea not only has the distinctive "Beipu" character, but also shows its true potential after a decade of proper storage.
Beipu used to be one of the most prominent tea production areas thanks to the effort of Mr. Jian (姜), who was a hard working entrepreneur born in 1901. Under his management, tea industry in Beipu was so prosperous that he earned the name "Tea Tiger." The exportation reached its peak at the end of Japanese era, but eventually collapsed after 1950 due to incorrect economic estimation.
Today's Beipu has very limited tea production, so most of the material has to be imported from its neighbour on the west side - Emei (峨嵋) to be processed into the famous Oriental Beauty Tea. This material was plucked at the end of June in 2008, and only very few were left for storage. Beipu offers a very different character than those from Emei and Shihding with a grapefruit like feeling. This tea may not be as old as the other teas we have in the vintage collection, but we think it places a interesting footnote to the history of Taiwanese tea
Harvest: June 2008 / 芒種 貳零零捌
Varietal: Qing Xin Dah Pan / 青心大冇
Elevation: 500 M / 伍佰 公尺
Region: Beipu / 北埔
Oxidation Level: 74% / 分之 柒拾肆
Roast Level: 0 / 無
This is my favorite of all the aged OB's. It's the least aged, but the dark chocolate and fruit taste accompanied by a luscious thick long lasting mouth feeling really impressed me. It's silky and satisfying, and most of all it's completely unique.
This is how Beipu Oriental Beauty taste like when an old dog encountered it ten years ago, so an old dog could say drinking this tea is truly like meeting an old friend from the past. We had been carrying lots of different Oriental Beauty so far, from Emei to Sanxia to Pinglin then to a mountain so deep that we don't even know where it is at. This makes the inclusion of this tea very essential because it is a final piece of the whole picture and the vintage character is remarkably memorable when you are brewing it.