Honey Concubine, deep baked Taiwan oolong

Honey Concubine, deep baked Taiwan oolong

(1 customer review)

USD 27.10USD 53.90

Guifei Oolong from Cold Peak

Guifei Oolong ( or Honey Concubine Tea, literally translated ) is a deep-baked, medium oxidation ( 25 ~ 30% ) oolong produced from the Ruan Zhi cultivar in the Dong Ding ( Cold Peak ) area. It is different from the traditional Cold Peak oolong. The leaves of Guifei are bitten by green leafhoppers before plucking. The bug attack triggers a chain of biochemical reactions in the leaves that result in the complex honey notes that typify this tea. It was inspired by the way Oriental Beauty acquires its unique taste profile. However the two teas taste very differently through each’s own unique oolong processing approaches and pluck timing.

The tea was invented after the devastation of an earthquake in September 1999, when the farmers had to create more revenue to rebuild their lost homes.

Fired to perfection by our producer Chen Yu Wen, the tea was awarded Silver Medal in the annual Guifei Oolong competition, and aged to perfection at our own den in Hong Kong.

Taichi ClassMaple syrupNeutral EnergyTea Master's Choice iconStaff Pick icon

Please choose from two package options:

  • Kraft-alu pillow — Content net weight: 70 grams (2.5 oz)
  • Original tin can — Content net weight: 150 grams (5.3 oz)

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Taste Profile

Warm, sweet aroma almost like that of freshly baked bread, with a distinctive floral overtone carrying accents of peach, honey and tints of butter. Earthy, fresh undertones of the woods after the rain. Silky, almost buttery tactility delivering a full, smooth body that is bright and refreshing. Accents of cinnamon accompanied with other woodsy spices hinted with sweetness of honey. Light, but lingering aftertaste that is quenchingly very slightly sweet with tints of cinnamon.

Infusion Tips

There is still a myth that all finer oolongs need to be infused at near boiling temperature. That cannot be further from truth. Generally speaking, deeper baked ones release a more balanced body at around 85°C. However, that can differ between selections. For example, some Wuyi oolongs fare better at around 90°C while a few Phoenix Honey Orchids releases the most wonderful aromas and tastes at around 82°C using shorter durations and more leaves.

As for our wonderful Guifei, please begin by using 85°C to taste whether it suit your preference. Again, higher temperature ( but not boiling ) does bring about a heightened aroma and a sharper body. Always blanch a tightly rolled, deep baked oolong before infusion.

Although the conventional 1g per 100 ml 5 minutes gives you a very fine cup, the best results for this tea can be achieved using shorter duration infusion and a little bit more leaves, as they do using gongfu style in Taiwan. The advantage is that you will eventually enjoy a lot more cups with repeated infusions giving you a great array of memorable sensations.

Additional information

Weight 150 g
Dimensions 18 × 9 × 5 cm
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  1. This is a very complex oolong, it took me a few sessions using both gong-fu and Western-style to feel like I had developed a sufficient enough understanding to leave a review.

    Take your time with these leaves, don’t rush them. They take a while to open up, and when they do, there are so many layers of flavor that you can peel back slowly and meticulously through a focused approach whether you’re doing gong-fu or Western-style.

    Push the leaves towards the end of the session, give them a nice hot bath and let them steep for so long that a timer doesn’t really matter anymore. This tea holds its composure very well and is graceful in its finish.

    The trick with this tea is to take your time with it. I can’t stress that enough – take the time to have a relaxed and steady session with it. Sip it slowly, pay attention to the evolution of flavors as the soup cools, and see what aromatics you can lift off the bottom of an empty cup as it cools. You’ll probably find so much that; like me, you’ll have to brew it up again a few times in order to understand it even once.

    I see why this is an award-winning tea.

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