White Coffee Benefits and Side Effects: What Huanggan Oriental Beauty Shows

Taiwan's Oriental Beauty is a specialty black tea, and the old bush version made from the Huanggan cultivar is rare. Huanggan, also called Baixin or Baiye, is a late-maturing small-leaf variety once planted widely in Taoyuan, Hsinchu, and Miaoli. Today pure vegetatively propagated plants are nearly impossible to find, and most old gardens have changed.

The tea carries pearl tapioca, rattan, wooden cabinet, and citrus aromas. Its tender buds show purple fiberization, and the leaves are thin with heavy lignification, so farmers describe the broth as fragrant but rough in texture. Huanggan also suffers severe pest damage, and its honey fragrance finds a ready market.

Oriental Beauty tea is a highly representative specialty tea of Taiwan, and among them, the old bush Oriental Beauty made from the Huanggan cultivar is particularly precious. Huanggan, also known as Baixin or Baiye, is a late-maturing small-leaf tea variety that was widely planted in Taoyuan, Hsinchu, Miaoli, and other areas in the early days, but today pure strains are extremely rare. This article will provide an in-depth analysis of Huanggan's botanical characteristics, historical changes, and flavor expression, exploring the unique mouthfeel brought by the purple fiberization of its tender buds, as well as the diverse aroma layers of pearl tapioca aroma, rattan, wooden cabinet aroma, and citrus aroma. At the same time, it will introduce Front Street Coffee's recommendations and selection approach for this tea, leading you to a comprehensive understanding of this Taiwanese specialty black tea that combines historical depth with flavor depth.

Citrus, wood, and rattan aroma Also known as Baixin or Baiye, it is a late-maturing small-leaf tea variety suitable for making black tea. The tree is medium-sized with dense branches and leaves, the buds are yellowish, the leaves are oval to obovate, and there are many flowers. This variety was extensively planted in Taoyuan, Hsinchu, and Miaoli counties in the early days. Today, the old tea trees are over sixty years old, but after Taiwan's past black tea export market was lost, planting decreased extremely rapidly. (Aliases: Baixin, Baiye)

Now it is almost impossible to find pure vegetatively propagated Huanggan tea. This picture shows a hybrid variety of Huanggan and Jinxuan. During the Japanese colonial period, it was a tea tree variety that sold well in Japan and still remains on the list. Huanggan mostly suffers from severe pest damage, and its honey fragrance is much welcomed by the market. However, because the leaves are thin and the fibers are severely lignified, farmers would say: "Fragrant! But the water is very rough," to describe the tea broth made from this tea. Huanggan has already been crossed with other varieties; after all, most old tea gardens have already undergone variation. The tree is medium-sized with dense branches and leaves. The leaves are obovate, with a sharp base and blunt tip, minimal reversibility, and strong inward folding resembling citrus leaves. The buds are yellowish, there are many flowers, the petals are especially long, and there are many wrinkles. The style is the longest, averaging 1.41 cm. This variety was originally widely distributed in Taoyuan, Hsinchu, and Miaoli, and is suitable for making black tea and Oriental Beauty tea. In some early areas, it was replaced by Tai Cha No. 1 promoted by the Tea Research and Extension Station. At present, due to the decline of black tea production, it has largely been renewed with Qingxin Damao, Qingxin Oolong, or Tai Cha No. 12 Jinxuan tea.

Tender buds have purple fiberization and rough water Various aromas that have appeared: – Pearl tapioca aroma – Volcanic tea – Old bush Huanggan – Rattan – Rattan chair – Wooden cabinet aroma – Tea with a scorching feel – Citrus aroma – Red sugarcane (burnt A) Old bush Huanggan Oriental Beauty, picked from tender buds, with aroma and taste quite concentrated in the front section: old tree, old wood, rattan, wood bark, with a woody tone as the base, thick tree bark, and a somewhat dry, fiberized oral texture when drunk, with a faint citrus aroma and dried orange peel in the finish. The liquor color is heavy and on the darker side, with the pungent taste of beeswax and royal jelly.

The above content is compiled by CoffeeHunters, a coffee news website.