The Gui Fei Organic Oolong Tea is a particular oolong from Taiwan that falls into the category of "insect-bitten" teas. 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 pleasing to our sense of smell and taste. To make the most of the different flavors that these leaves can give, during harvesting, we already choose leaves that are strong enough and rich in natural oils that once rolled on themselves will preserve all their fragrance until the moment 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 to medium oxidation oolongs. Once infused, they bring out roasted and dried fruit notes, as well as sweet and floral aromas. The liquor is a deep pinkish yellow, soft on the palate without astringency or bitterness. Sweetness is definitely the key to this bitten, refined and pleasant 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 nutty notes already perceived on the nose, such as of almonds and pecans, intensify, and there is a distant hint of cedar wood. Subsequent infusions are always marked by a pronounced sweetness and a light fruity note of red apple.
TO THE WEST
The attack is sweet of 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 Tea with a long, sweet persistence.
Location of Origin
Lugu Mountain, Taiwan
Production
After harvesting, the leaves wither in the sun for a longer time than all other oolongs to further raise the terpene level before moving to a resting phase on indoor bamboo trays. From there, oxidation is initiated through manual massaging of the leaf that is performed by the master producer. Once the tea reaches the desired level of oxidation the leaves pass into a charcoal-heated kiln where 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.
Preparation
We strongly 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 multiple 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, and after that, keeping the water at the same temperature, the time can be increased each time by 10 seconds from the previous infusion (15 - 25 - 35 ...)
This tea has a longevity of about 6 infusions.
For a classic preparation according to the Western style, we recommend 3 grams of leaves (about 2 teaspoons) in a 150 ml cup with water at 95°C for an infusion time of one and a half minutes.
The tea can be filtered for ease when tasting and also the infusion times given above here are meant to be purely indicative so you can also adjust according to your personal taste.
It is recommended to be stored in a cool and dry place away from direct sunlight.
