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Gui Fei oolong made in similar fashion to Oriental Beauty in that the tea leaves are bitten by small green insects. It is the insects biting the leaves that gives these teas their unique honey characteristic aroma and taste, and also initiates the oxidization process. The main difference with Gui Fei is that 1.) it is grown in the central regions of Taiwan (Oriental beauty is grown primarily in the North) and 2.) Gui Fei is processed using traditional Dong Ding oolong processing techniques.
I’m not sure why – perhaps it’s just a personal preference – but I tend to drink Oolong Teas in the afternoon. While I’m working and writing and writing and working I tend to drink teas that I can infuse over and over again. The other day this tea accomplished both. This tea is from Zi Chun and is their Gui Fei Oolong Tea.
It’s not overly colorful once infused – more of a tint or a hue than a color – but that doesn’t mean it lacks for aroma. It’s gently roasted yet slightly sweet. It’s not lacking flavor but the flavor is not intense either. Eventho I was sipping on this while frantically writing and typing in the afternoon I could totally picture myself unwinding with this tea in the evening, too. It’s incredibly smooth and comforting.
A few things I found out about this tea is that it was harvested in the summer of 2013 in Lugu township, Nantou County, Central Taiwan at the elevation of 1,200 – 1,500 feet. Another thing that I enjoyed learning about this tea is that it’s also known as King’s Concubine tea.
Just when I think I might stray away from Oolongs – a really fabulous one enters my life – that I must listen to and try – and try over and over again. THIS is one of those Oolongs!