“Thailand Gui Fei oolong” is an excellent ceremonial grade tea for a wide variety of situations and moods - vivid, charming and positive. Relieves mental fatigue and nervous tension, relaxes and warms, refreshes perception and stimulates mental activity.
In appearance: Small, very fine brownish-carmine-green lumps of tea leaves with a little white tip down on part of the leaves.
The fragrance is lustrous, with floral, fruity and confectionery nuances.
The infusion is transparent, with a pinkish-golden honey hue.
Taste and aroma
The bouquet of the tea soup is juicy, multifaceted and fruity with a wild rose. It also looks like tropical flowers, apple montpensier, red berry, pear. This, with a mulled wine, caramel, citrus look and light spice nuances.
The aroma is a luxurious, floral scent.
The taste is light, silky, soft in texture, with slight apricot sourness. It also has a gradually revealing a pleasant honey-floral refreshing aftertaste.
“Gui Fei oolong” is a relatively new technological variant among naturally aromatic oolong teas. It originates in the year 2000 in Lu Gu (Deer valley, Nantou area, Taiwan, 1350 alt.) and is ordinarily made using the Chin-hsin cultivar. Processes similar to those of Dong Fang Mei Ren are used: the green-winged tea jassid Jacobiasca formosana (Fuchen-tzi) «works » the tea plants as the young tea shoots develop. The plant protects itself by building up more terpenes in the leaves providing for a unique-muscatel-like flavour and extra caramelisation takes place as the leaf is spherically rolled and fermented.
Yang Gui Fei is one of the "four beauties of antiquity" (Xi Shi, Wang Zhao Jun, Diao Chan and Yang Gui fei); important historical and literary figures and companions of Emperors during different eras in China’s history. Yang was her surname, while Guifei was her 1st wife’s title, literally meaning “precious spouse” to the longest-ruling Tang-dynasty emperor Xuanzong. In asia the name and image of Yang Guifei has become synonymous with female beauty and grace.
“Thailand Gui Fei oolong” was picked and made in the north of the Kingdom of Thailand in autumn 2020. It was made using the originally Taiwanese chin-hsin cultivar (TRES #17) which was one of the earliest to be imported to Thailand from Taiwan. The tea leaves undergo light fermentation by repeated rolling, and warming above coals.
Brew with near-boiling water at 98 °C + ipn a gaiwan or a teapot of porous clay ripened for Taiwanese oolongs. The recommended proportion of dry leaf to water: 5-6 g per 100 ml. Rinse the tea with hot water and do a first infusion of about 3-5 seconds. After a few (3-4) flash-infusions of about 2 seconds, increase infusing time for each subsequent infusion, and brew while the tea is tasteful. You can infuse this tea up to approximately 12 times.