Gui Fei Cha

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Gui Fei Cha

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Taiwan once known as Formosa, is an island state that lies 110 miles off the southeastern coast of the mainland, characterized by rugged mountains and gently rolling plains with a humid, marine climate. Cultivation of tea began in 1717.

Gui Fei Cha*:

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Gui Fei Cha ("concubine tea") is an uncommon oolong from Taiwan. It's produced by a unique method: it's briefly attacked by insects, tea green leaf hoppers. The plant's natural defense to the invasion changes the flavor of the leaf and unexpectedly yields a distinctive floral almost honey-like aroma and taste to the tea. You'll notice that Gui Fei Cha is made with a smaller leaf set than most oolongs, and includes tips.

PREPARATION:

Gui Fei Cha may be prepared in either an yixing pot or a gaiwan. Place 3-5 grams of leaf in the prewarmed vessel and quickly flush with hot water. Be sure to appreciate the rich aroma of the damp leaves, then cover with 90-95ºC (194-205ºF) water and steep 2-3 minutes. Lower water temperature yields more floral notes, while hotter water offers more intensity.