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.
Similar Oolongs
Our
Bai Hao (White Tip) Oolong has all the traditional reddish liquor,
notes of flowers and honey, and deep, rich flavors with no hint of
bitterness. No peaks, no bites--just the pure pleasure of a superb
example of one of the world most extraordinary teas.
If
you've forgotten, or you have not tasted a highly oxidized and
high-fired oolong tea, this aged old oolong is your chance to discover
the past again.
Processed
with traditional techniques, this Tie Guan Yin was oxidized "three hong
(red) to seven lu (green)," in other words, until 30% of the leaf is
red and 70% remains green. We perform the final firing here in the US to
ensure maximum aromatics and flavor.
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.
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expensive but lovely 
