2011 NanTou LuGu "Guei Fei" Honey-aroma Oolong

Tea type
Oolong Tea
Ingredients
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Flavors
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Caffeine
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Edit tea info Last updated by deftea
Average preparation
185 °F / 85 °C 0 min, 45 sec

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  • “Fans of Oriental Beauty will love this tea. As I understand it, Guei Fei is a newish tea, developed after Taiwan's 1999 earthquake, when tea farmers were too busy rebuilding fields to apply...” Read full tasting note
    87
    deftea 24 tasting notes

From Hou De Asian Art & Fine Teas

There are good teas, there are great teas, and there are, once in a while, amazing teas that make you feel good to be alive. And this Guei Fei oolong easily belongs to the last category!

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1 Tasting Note

87
24 tasting notes

Fans of Oriental Beauty will love this tea. As I understand it, Guei Fei is a newish tea, developed after Taiwan’s 1999 earthquake, when tea farmers were too busy rebuilding fields to apply pesticides, so tea plants were attacked by a kind of cicada, which makes the tea plant produce a protective juice that gives the tea a characteristic honey flavor.
I tend to brew hotter than instructed, but this summer tea doesn’t like very hot water; it makes for a more floral aroma but a bitter taste. “Shrimp eye” or “fish eye” water yields a more perfect balance of taste and aroma. Of course, the honey is there, but also that buttery caramel of a high mountain green tea. It also has a wonderful texture. It felt “oval” to me; extraordinary balance, warm and floral, lots of depth. The experience is comparable to Oriental Beauty but more subtle, I think, more complex—lighter roast and much less fermentation.
This is a hand harvested tea as is evident by the wet leaves, which open quickly and fill the entire pot. Spent leaves are a beautiful dark green with mahogany edges and intact stems.
This is the only version of Guei Fei I’ve tried so I can’t compare. But this should definitely be listed among the really great Taiwan teas.

Preparation
185 °F / 85 °C 0 min, 45 sec
teaddict

Sounds delicious. I’ll have to keep my eyes open for this one.

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