Organic Oolong Gui Fei Tea

Organic Oolong Gui Fei Tea is a particular oolong from Taiwan that falls into the category of “bug-bite” tea. As with Bai Hao or Oriental Beauty, the leaves are allowed to be slightly eroded by some insects so that the plant produces aromatic terpenes that are very pleasant to our sense of smell and taste. To make the most of the different flavors that these leaves can give, during harvesting, leaves are already chosen that are sturdy enough and rich in natural oils that once rolled on themselves will preserve all their fragrance until the time of infusion.

Tasting – Sight and smell

The leaves of this Organic Oolong Gui Fei Tea are a very dark green with brown tips and have the typical rolled shape of low- and medium-oxidation oolongs. Once infused, they bring out roasted and dried fruit notes, as well as sweet and floral aromas. The liqueur is a deep pinkish yellow, soft on the palate without astringency or bitterness. Sweetness is definitely the key to this refined and pleasant bitten tea, suitable for any time of day.

Tasting Notes

GONG FU CHA

The first infusion of Organic Oolong Gui Fei Tea gives an important floral sweetness, with notes of lilac, lily of the valley and violet, as well as delicate hints of acacia honey. With the second infusion, the notes of nuts already perceived on the nose, such as almonds and pecans, intensify, and there is a distant hint of cedar wood. Subsequent infusions are always marked by a distinct sweetness and a slight fruity note of red apple.

WESTERN

The attack is sweet acacia honey, lavender honey and praline almond. Floral notes of lilac and lily of the valley emerge secondarily, followed by a vague hint of scented wood. In closing, a faint note of roasted and praline nuts gives way to a honey finish, characterizing Organic Oolong Gui Fei Organic Tea with a long, sweet persistence.

Place of origin

Mount Lugu, Taiwan

Production

After harvesting, the leaves wither in the sun for longer than any other oolong to further raise the terpene level before moving on to a resting phase on indoor bamboo trays. Here it’s where the oxidation started thanks to a manipulation of the leaves made by the tea master. Once the tea reaches the desired level of oxidation, the leaves pass through a charcoal-heated oven where the enzyme activity is stopped. After this stage in the oven, the leaf is given its rolled shape by special machinery so as to best preserve the freshness of the product.

How to prepare

We highly recommend infusing this tea in the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, 5.5 grams of leaves (about 4 teaspoons) can be used in a gaiwan of about 100 ml to obtain several infusions with different tastes. After a quick rinse of the leaves in water at 95°C, a first infusion of 15 seconds can be made, after which, keeping the water at the same temperature, the time can be increased each time by 10 seconds compared to the previous infusion (15 – 25 – 35 …).

This tea has a longevity of about 8 infusions.

For a classic preparation according to the Western style, we recommend 3 grams of leaves (approx. 2 teaspoons) in a 150 ml cup with water at 95°C for an infusion time of one and a half minutes.

For a classic Western-style preparation, we recommend 1.5 grams of leaves (about 1 teaspoon) in a 150 ml cup with water at 90°C for an infusion time of one and a half minutes.

Store in a cool, dry place away from direct sunlight.