You will be notified when the item is back in stock
We will be happy to let you know when this item is back in stock
Description
Origin: Lugu, Taiwan Elevation: 800m Cultivar: 金萱 Jin Xuan “Golden Lily” Harvest: August 24, 2021
Gui Fei is typically harvested during mid-summer in Lugu, Taiwan from Jin Xuan or Qingxin tea bush cultivars. This lot is crafted from Jin Xuan (Golden Lily), renowned for its versatility and vigor in a variety of growing conditions. The unforgettable aroma and floral, tropical fruity sweetness is a prime characteristic for this type of tea. The term Gui Fei translates to “Royal Concubine,” which refers to the elegant, beautiful yet matured character of the fresh tea leaves selected for this processing.
Gui Fei Cha features thrips or “tealeaf hopper,” bug-bitten leaves that wither on the bush. As is the case of Darjeeling Muscatel or Eastern Beauty teas, the bug bites are a catalyst for uniquely fruity and floral teas. This lot has a medium and multi-colored oxidation level with a complex fruity aroma and an unforgettable nectar taste. The Yaoqing, or bamboo-basket tumbler is used to bruise the leaves before artisan-controlled withering and Dong Ding Oolong type practices are carried out to harnesses and fixate the unique aromas and depth of flavor. These special techniques create a boozy and fermented profile presenting upfront and lasting fruity flavors with floral and honeyed nuance in the later infusions.
Origin
Taiwan
Description
Origin: Lugu, Taiwan Elevation: 800m Cultivar: 金萱 Jin Xuan “Golden Lily” Harvest: August 24, 2021
Gui Fei is typically harvested during mid-summer in Lugu, Taiwan from Jin Xuan or Qingxin tea bush cultivars. This lot is crafted from Jin Xuan (Golden Lily), renowned for its versatility and vigor in a variety of growing conditions. The unforgettable aroma and floral, tropical fruity sweetness is a prime characteristic for this type of tea. The term Gui Fei translates to “Royal Concubine,” which refers to the elegant, beautiful yet matured character of the fresh tea leaves selected for this processing.
Gui Fei Cha features thrips or “tealeaf hopper,” bug-bitten leaves that wither on the bush. As is the case of Darjeeling Muscatel or Eastern Beauty teas, the bug bites are a catalyst for uniquely fruity and floral teas. This lot has a medium and multi-colored oxidation level with a complex fruity aroma and an unforgettable nectar taste. The Yaoqing, or bamboo-basket tumbler is used to bruise the leaves before artisan-controlled withering and Dong Ding Oolong type practices are carried out to harnesses and fixate the unique aromas and depth of flavor. These special techniques create a boozy and fermented profile presenting upfront and lasting fruity flavors with floral and honeyed nuance in the later infusions.
Tasting Notes
Pear, Osmanthus, Brandy, loquat fruit, jackfruit, Lan Hua Xiang
Ingredients
Oolong tea
Traditional Preparation
Add 7g to a Porcelain Gaiwan. Cool water temperature to 195°F. Add water to fill gaiwan. Infuse 1 minute 2nd infusion: 30 seconds. 3rd infusion: 1 minute. 4 infusions+ add 15 seconds per infusion.
Reviews
Reviews
Delicious
A tea with a slightly dry astringency to it and a strong aroma and taste of apricots. The liquor is amber... in color. I just had my first taste this evening and I'm really delighted. A very nice tea.
