Origin: Lugu, Taiwan Elevation: 600m Cultivar: 金萱 Jin Xuan “Golden Lily” Harvest: June 6, 2020
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 for this processing. Gui Fei is a ball-shaped oolong analog of Bai Hao Oolong (Eastern Beauty) and top class 2nd Flush Muscatel Darjeeling.
Gui Fei Cha features thrips or “tealeaf hopper,” bug-bitten leaves that wither on the bush and develop a deep oxidation level with fruity and complex flavor. The Yaoqing, or bamboo-basket tumbling applied during processing, harnesses the unique honeyed aromas and is one of the artisanal key steps of making this tea. The leafhopper draws juices out to the surface of the tender tea leaves, initiating early withering and oxidation before harvest. This special technique creates a boozy profile with upfront with frangipani and plumeria, apricot , muscatel, honey and black sugar. Aromatic notes of Kashmiri Hashish and resinous woods appear in later infusions.
Origin
Doi Mae Salong, Thailand
Description
Origin: Lugu, Taiwan Elevation: 600m Cultivar: 金萱 Jin Xuan “Golden Lily” Harvest: June 6, 2020
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 for this processing. Gui Fei is a ball-shaped oolong analog of Bai Hao Oolong (Eastern Beauty) and top class 2nd Flush Muscatel Darjeeling.
Gui Fei Cha features thrips or “tealeaf hopper,” bug-bitten leaves that wither on the bush and develop a deep oxidation level with fruity and complex flavor. The Yaoqing, or bamboo-basket tumbling applied during processing, harnesses the unique honeyed aromas and is one of the artisanal key steps of making this tea. The leafhopper draws juices out to the surface of the tender tea leaves, initiating early withering and oxidation before harvest. This special technique creates a boozy profile with upfront with frangipani and plumeria, apricot , muscatel, honey and black sugar. Aromatic notes of Kashmiri Hashish and resinous woods appear in later infusions.
Tasting Notes
Frangipani and plumeria, apricot , muscatel , honey and black sugar with aromatic notes of Kashmiri Hashish and resinous woods appearing in later infusions
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.
