Origin: Yu Shan, Nantou County, Taiwan

Altitude of the garden: 1100 m

Harvest time: July, 2024

Degree of oxidation: medium

Cultivar: Qing Xin

Picking Method: Manual

Gui Fei Oolong is a distinctive and unique Taiwanese tea, known for its aromaticity, layering, and interesting history. This special series comes from the Yu Shan mountain range, from plantations located in the lower parts of the Shanlinxi region, where the Qing Xin Oolong variety is grown.

Lot 1262 is represented as mao cha, which denotes tea in its initial, “unfinished” form. After leaving the factory, the tea is properly dried and shaped into balls, but it has not gone through the final stages of refining (such as softening and roasting) that traditionally define the final profile of Gui Fei Oolong. The decision to offer this special series of tea in this form without a final stage in production is based on its exceptional quality and expressiveness already at this stage.

The dominant note of this tea is wild honey with pronounced mineral depth, slight woody tones and shades of roasted nuts. Freshness and fruitiness are present in the first impression, while the complexity of the taste develops gradually, leaving a long-lasting and pleasant finish. The tea is hearty, layered and balanced – ideal for transitional seasons such as autumn.

Gui Fei Oolong was created after the 1999 earthquake, when the tea plantations in Dong Ding were temporarily abandoned. During this period, the leaves were attacked by small green leafhoppers, encouraging the plants to develop a higher proportion of polyphenols. The result was tea with a pronounced sweetness and aroma of honey. Additional oxidation and careful frying further emphasize these characteristics.

The name “Gui Fei” is inspired by the historical figure Yang Gui Fei, a famous beauty from the Tang Dynasty, which further emphasizes the elegance and sophistication of this tea.

Preparation – kettle

• 4-5 g of tea
• 200 ml of water
• Temp. 95°C
• Ipillover 4: 1.5 min, 2 min, 2.5 min, 3 min

Preparation – gaiwan

• 6 g tea
• 110 ml of water
• Temp. 95°C
• Overflow 6: 20s, 25s, 30s, 35s, 40s, 50s.

Cold brew:

• Quantity: 8-9 g of tea per 1000 ml of water
• Preparation: Place the tea leaves in water at room temperature, let stand for 15 minutes, and then refrigerate for 9–10 hours. Strain the drink and drink within 24-48 hours.

Serving tip: If desired, you can additionally decorate the finished tea with fresh mint leaves, slices of lemon, orange or other fruit of your choice.