I definately want to se more videos of this type in the future. The most important parts for me are: the fact that it is a well known tea (like this) that one could get a hold of, that you included a very detailed scoping and also suggestions on what to look for when buying. I would like to see similar videos of some of the famous japanese green teas for example (sencha/kabusecha, etc), but just more of this in general. Thanks again!

I love the passion you have to explain the taste! I can imagine them just by looking at your expressions!! I have always loved tea! I am from Ecuador. Moved to China with my English partner three months ago! And now I am starting to really know all about it Thanks to You! Want to be a Tea Master too!!! :)

This is one of the most unique teas I've ever had. It's fruity, perfumy and there's almost something like hint of cinnamon in there too. I definitely prefer the Ya Shi Xiang Dan Cong over this one, but it's still good.

I found a lot of notes of fermentation and wine grapes from a 5 years aged Da Hong Pao from Yunnan Sourcing too! It filled my whole dorm room with the smell of wine grapes, I had to convince my roommate I wasn't drinking alcohol at 12 in the afternoon! I've always wanted to try a high quality Oriental Beauty. Definitely on my bucket list of teas!

- how wonderful & sensual all your descriptions and your enthusiasm is. Realy, thank you Sensei for creating this space and bringing quality to the web.

These deep-dives into specific teas are so informative. I'm still at the stage of trying to understand all the famous classic styles, and these videos have been a huge help.

Fantastic video! This just elevated my already high appreciation of Oriental Beauty 😊🙏

“Other medicinal herbs” giving a new meaning to high tea

I really appreciate this video! I follow you for about a year and today I finished my thesis on tea which I'll expose during my final exam in a high scientific school. You are a font of inspiration! Thank you! I'll make tea known in my school!

A fantastic video! Thank you.

Always enjoy watching your videos! I've learned so much about tea

I've just tried my first two Easter Beauty teas - one from Mei Leaf and the other from Upton. Both are excellent and immediately became a new favorite.

Excellent and informative video. We source teas from around Vietnam and our long term Oolong partner has produced an Oriental Beauty for the first time this season (in collaboration with a tea master from Taiwan). It is on its way to us as I write and so your video is very timely. Great job!

Great video! And ace terpene info! A couple of quibbles: I was just in Emei (Miaoli) and Beipu (Hsinchu) looking for really good 'Dong Fang Mei Ren' aka 'Oriental Beauty' aka 'Bai Hao Oolong' (etc. etc. etc.). At the tea farmers' association in Emei (arguably the heartland, though its only 20km down the road to Beipu) I was told that the original cultivar used for this tea is Chin Shin Da Mou, which is a distinct cultivar from the Chin Shin typically used for Taiwan oolongs. If I understood correctly, the consensus view among the locals is that the beginnings of this tea are somewhat further back than the 1930s - i.e. back into the 19th century. Also worth mentioning: OB has a reputation for aging beautifully. I treated myself to a 1970s (allegedly) batch, which had developed into something very different (plum wine and medicinal orange). I'd love to get my hands on some more recent vintages too.

Lovely video, Don! Cheers!

Excelent video!! Bai Hao is now on my to-buy list

Don't think there'll ever be a vid I won't give the awesome thumbs up!!

Great explanation and visuals of this tea and can't wait to try this. How long before it's here in the US?

Does hotter brewing temperature mean less infusions? Hotter water is drainign the leaves mire quickly so that is what I would assume.

Im wondering which dynamic is key (i think its all a whole and not just one of the following)... 1) that these terpenes are a chemoattractant for the insects (thus a farmer looking for trees w insect burden selects for a high terpene cultivar) or that 2) insect damage-related induction of terpene production results in the desired chemical profile (chem-ome? Terpenome? Some other -ome?) ... Scenario 1 could have happened with that first farmer who then clonally expanded the desirable mother tree (did he? Or did he just stop spraying his trees in general) Scenario 2 would suggest that most trees would intrinsically respond w induction of terpenes (and a whole host of other chemoattractants or chemoprotectants that modulate their niche). I say we are all lucky that insects became seen as a boon to tea cultivation - suppressing the urge to roundup ALL the things

Don, can you please make a video on Jin Xuan oolong? I know there are tea sellers out there who sell "fake" Jin Xuan with added milk scent or flavouring. It would be super helpful to us tea drinkers

do i have to do a wash rinse first? or can i miss the rinse because there are no pesticides? what is the best inbetween temperature to use?

Could you please do a video on Milk Oolong? Some people say that it's flavoured somehow with milk, others say it's a natural process of how the tea is made (that it has the milky flavour). Also the prices are very broad as well.

How about an overnight cold brew of the Oriental Beauty? How would that turn out?

Hi Don, nice logo and video! While watching this video I was wondering what your favorite tea is? Do you have one particular favorite?

So.... When you all coming to the states?

Perhaps a stupid question, but are the bugs still on the tea, when I buy it? 😅😅

“Other medicinal herbs” lol

This bai hao oolong tastes a little bit like a really nice tequila. I love tequila smell but if you transformed that tequila smell into a taste it would be this one.. a nice one normal tequila tastes is too much. but this is like a more Florent flowery tequila my opinion.

Medicinal herbs LOL

Would've been nice to see you at the World Tea Expo.