Pongfeng Tea is a uniquely Taiwanese tea with historical records dating back over a century, and it is produced across various regions in Taiwan. Due to its widespread cultivation, it goes by many aliases, including Oriental Beauty Tea, Champagne Oolong, Baihao Oolong, Bug-Bitten Tea, Pengfeng Tea, and Wenshan Black Tea. Each name carries its own unique origins and backstory.
Pongfeng Tea and Pengfeng Tea: These are the local names used primarily in the Hsinchu and Miaoli regions. “Pongfeng” translates to “boasting” or “tall tales.” The story goes that a tea farmer once harvested a batch of leaves that had been bitten by insects and looked rather poor in condition, yet yielded a remarkably distinct flavor profile after processing. He took the tea to market, never expecting it to fetch a high price. When he returned home and shared the news with friends and family, everyone accused him of “pongfeng,” meaning he was just bragging. And that is how Pongfeng Tea got its name.
▲ A Jacobiasca formosana feeding on a tea leaf. Leaves bitten by these insects are the premier raw material for Pongfeng Tea.
Oriental Beauty Tea: Often called Oriental Beauty or Beauty Tea, this is the most common name for the tea. According to the legend, British tea merchants purchased the tea in Taiwan and shipped it back to Britain. It was presented to the British Queen, who reportedly loved it so much that she bestowed upon it the name “Oriental Beauty Tea.”
Bug-Bitten Tea: This name stems from the defining characteristic of Pongfeng Tea. As everyone knows, Pongfeng Tea leaves must be nibbled by the Jacobiasca formosana to develop their signature sweet aroma. Names like “insect-bitten tea” or “bug tea” are variations of this.
Baihao Oolong Tea: This name is primarily derived from the appearance of the tea leaves. Pongfeng Tea is characterized by its strip-like shape, reddish leaves, and white tips (downy buds), with the prominent white hairs on the buds serving as the key identifier. When tea merchants select Pongfeng Tea, looking for plump white buds is always their first step. Over time, the name Baihao (White Tip) Oolong Tea naturally emerged.
Champagne Oolong: Legend has it that after an overseas tea merchant shipped Pongfeng Tea back to his home country, he discovered that not only was it delicious on its own, but adding a splash of brandy to the brewed tea made the flavor even more sublime, leading to the name Champagne Oolong.
Wenshan Black Tea: This is a traditional moniker passed down in Pinglin, New Taipei City. Pinglin is renowned for its Wenshan Pouchong Tea, which is characterized by a greenish hue and a light, elegant floral aroma. In contrast to Pouchong, the leaves of Pongfeng Tea are reddish and yield a vibrant red infusion, prompting locals to refer to it simply as black tea.
▲ Requiring insect bites to develop, it is also known as Bug-Bitten Tea.