Taiwan Tea Crafts

Thanks so much, derk!  I kind of ruined this one though.  I don’t know what happened.  Maybe the water needs a filter change.  Possibly used too many leaves, not realizing how much a white cake would expand.  But the flavor was bitter all the way through.   Hints of lemon in the second cup, but then bitter again.  I was VERY tame with my steeps, so I don’t know how this was so bitter. Then there were some strong chemicals being used in the house that smelled very strongly, so I didn’t want to risk ingesting these weird chemicals that may have floated onto the damp tea leaves for a third steep, so I sadly had to discard the leaves.  I wouldn’t have bothered to even write a note for this, but now it’s gone, so I had to write something to acknowledge the sad ruining of this tea.  Both by user error and possibly chemicals.  mrgh. I won’t rate this one because it doesn’t seem fair. Derk’s tasting note said ashmanra had more success with this one, but I say derk had more success than I did. AND I’m even more sad about it because ashmanra’s note says this is the white counterpart to Ruby 18… I love Ruby 18 so I would have really loved not to ruin this one.
Steep #1   // 47 minutes after boiling  // rinse // 1 minute steep
Steep #2  // 47  minutes after boiling //  1 minute steep
2020 Sipdowns: 77

I’ve always meant to order some of TTC’s Gui Fei, but demurred due to mixed reviews. Thanks, Derk, for the generous sample. I steeped 6 g of leaf in a 120 ml porcelain teapot at 195F for 25, 20, 25, 30, 30, 30, 45, 60, 90, 120, and 240 seconds.

The dry aroma is of honey, baked cinnamon bread, and fruit leather. The first steep has notes of honey, baked bread, grass, and stewed fruit. The next adds autumn leaf pile, apricot, raisins, and slight astringency, though the honey is still the star. In steep three, sandalwood, cinnamon, and a bit of roast emerge, and the autumn leaf pile flavour is stronger. The fourth steep is a lott less sweet, with roast, wood, pine, autumn leaf pile, grain, and honey. By the sixth steep, the roast is really asserting itself, accompanied by black tea-like minerals and malt. The session ends with nuts, honey, minerals, and roast.

While this Gui Fei is quirky and enjoyable, as LuckyMe pointed out, it’s more like a Dong Ding than a honey oolong. I might still pick this up, however, because it’s so affordable, but the strong roast detracts from it being truly amazing.

finished this one off today. a good cup but i’ll stick with the yuchi wild from now on i think.

Sipdown! Apparently I managed to go through 250g of this in 5 months lol oopsy.