Mei Shan Jin Xuan Gui Fei Oolong

Mei Shan Jin Xuan Gui Fei Oolong

A strongly oxidized and medium-roasted oolong with of September harvest from the Mei Shan region of Nantou County. The bushes of the Jin Xuan cultivar (TTES No. 12) were grown at an altitude of around 700 m. After processing, the tea was then slowly roasted in three steps. Traditionally rolled into balls, leaves of a darker brown-gray color and a pleasant honey-nut aroma. An infusion of a golden color and delicately sweet honey-like, a lightly spiced taste with heavier floral notes and a trace of pasty honey.

How to brew Gui Fei Oolong

These tea leaves are suitable for Asian-style preparation, which includes multiple infusions: you steep 5 grams of tea leaves per 150 ml of water that has boiled and cooled to 85–90 °C for 30 seconds, and in the following three infusions, you steep the leaves for 40, 60, and 90 seconds, respectively. Feel free to experiment with steeping time, water temperature, and the amount of tea leaves. You can also read our articles on tea preparation and water quality.

Story of Gui Fei Oolong

Gui Fei oolong is a remarkably distinctive Taiwanese tea, and stories worth mentioning are attached to it. It was launched relatively recently, more specifically in the years following the catastrophic earthquake of 21 September 1999, which disrupted the lives of all people, including tea growers. In the famous Dong Ding area, tea producers neglected their plantations while they were busy rebuilding their homes and workshops. The tea gardens thus remained at the mercy of green leafhoppers, which enjoyed the succulent leaves. Biting the leaves causes the shrubs to respond to invasive beetles by increasing the polyphenol content of the leaves so that they can then be repaired. More polyphenols also mean an increase in the content of tannins and after processing these leaves for tea: the rich aroma of forest honey and sweetness in taste.

To further highlight this sweetness, growers let the leaves oxidize to a higher level. Then gently roast the tea to further caramelize it, making it one of the most delicious liqueurs you can experience with Taiwanese teas.

Another story is related to the name of this tea. In honor of Oriental Beauty (Dong Feng Mei Ren), another "bitten" tea grown in the northern part of the island, growers in the Dong Ding area decided to name this tea in honor of the famous beauty in Chinese history. Yang Gui Fei was the beloved wife of Emperor Xuanzong of the Tang Dynasty. A beautiful name for a delicious tea!