The gui fei is a special kind of oolong from Taiwan which could be put in a category of “bug bitten” tea. Like the Bai Hao or Oriental Beauty the farmers let the tea leaves expose to the insects bite in order to obtain an abundant production of terpenes which are really satisfying for our smell and taste. The main difference between the two bug bitten teas is that the Gui Fei doesn’t pump only the sweet feature but take care also of the vegetal aspect. In order to emphasize the variety of flavors, during the harvest, the big leaves are preferred because of their natural oils richness and the possibility to roll their and so preserve the freshness of the product. Talking about flavor, here you surely notice a honey sweetness plus an acid note similar to the grapes one, but that’s not all. Sip by sip it comes out a vegetal oily flavor due to the medium oxidation level and it follows and almond fragrance and a delicate melon sweetness. The persistence of the flavors here is really strong, so we will invite you to take a moment to appreciate the tea also after you’ve finished it.
Place of origin
North-West of Taiwan island
After the harvest the leaves wither under the sunlight for a longer period of time then tea average oolong to increase the terpenes level before going on bamboo trays indoor. Here it’s where the oxidation process begins thanks to the tea master who rolled the tea leaves on the trays and then leave the product to rest. When the leaves have the desire oxidation level the leaves go into an oven heated up by coal where the enzymes related to the oxidation process are deactivated. After this phase the leaves are mechanical rolled in their final ball-form which is very useful to preserve the fragrance of the tea at its best.
We invite you to brew this tea in the traditional Chinese style (gong fu cha) in order to extract more from your leaves. Following this preparation you could use 5.5 grams of leaves (about 4 teaspoons) in a gaiwan of 100 ml so you can obtains more infusions with different flavors. After a brief rinse of the leaves in a 95°C water you can go with a first infusion of 15 seconds and, after that, at the same water temperature, you can do multiple infusion adding 10 seconds every steeping time (15 – 25 – 35 …)
These leaves could be steep about 6 times.
To prepare the tea in the western style we suggest 3 grams of leaves (about 2 teaspoons) in a 150 ml cup with 95°C water for a steeping time of one minute and an half.
The tea could be filtered if you want to avoid some little piece of the leaves during the tasting time and also the steeping time we recommend here could be modify on your personal preferences.
If you want to exalt the sweetness of this tea you could try to make it rest in your cup for about a minute before drinking it.
We recommend you to store this tea in a dry and cool place avoiding the direct sun light on the leaves.