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Acala Tea Co.

"Leafhopper Queen" Eastern Beauty Organic Oolong

"Leafhopper Queen" Eastern Beauty Organic Oolong

Regular price $18.00 USD
Regular price Sale price $18.00 USD
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Eastern Beauty tea plants are grown without the use of pesticides in an effort to attract the leafhopper bug, which feeds on its leaves.  These bug bitten leaves are desired and give the tea its unique flavor.  The tea plant’s natural defense mechanism is to produce a honey-like sweetness to attract predators of these bugs in order to protect itself. During this process, the tips of the tea buds turn white, hence the second name, “White Tip Oolong."

Leafhopper Queen is grown and produced on a rural farm in rural north-central Guangxi province, China. The tea plants were transplanted from Taiwan in the late 1940s which give this tea the strength and depth of coming from old, semi-wild trees.  The farm is low-intervention, with acres of mostly feral trees and fully biodynamic grow zones.  Careful cultivation and strict fertilization methods are used to ensure a sufficient population of tea leafhoppers bite the tea plants. These bites—visible on the finished tea leaf—are responsible for the signature rose and exotic fruit qualities of the tea.

During harvest, the tea leaves are hand-plucked at a 1:2 (bud:leaf) standard in early September, withered for several hours, bruised to around 65% oxidation, and dried. The liquor tastes like a floral bouquet and honeydew fruit.  

Tea Specifics

Harvest Date - Spring 2022

Style: Dongfang (東方) (Eastern) Meiren (美人) (Beauty)

Cultivar - Qing Xin Da Mao

Location/Producer - Mingfu Lei, Long Kou (Dragon Mouth) Tea Farm, Liushou, Guangxi, China

Elevation - 400 Meters

Oolong teas contain between 10-60mg of caffeine per 8oz cup

Tasting Notes

Lightly sweet, floral aroma, juicy

Brewing Recommendations

Serving Size: 3-5g per 100ml of purified water.

Ideal Brewing Vessel: Porcelain tea pot or gaiwan; or high-fired, high profile thin clay teapot.

Steeping: Boil water to 212F/100C and then wait for the water to stop bubbling before pouring the water down the inside of the brewing vessel, not directly on the leaves. Brew for 30 seconds, then replace the lid and pour the liquor into a gong dao bei (fairness pitcher) before apportioning into tea cups.  Add 15 seconds for each subsequent brew. Remove the lid of the brewing vessel to allow the leaves to cool between steepings. Flash brewing in this manner ensures this tea can be brewed up to 5+ times and brewed again the following morning if left overnight.

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