Honey Concubine, deep baked Taiwan oolong
USD 27.10 – USD 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.
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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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.
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.
|Dimensions||18 × 9 × 5 cm|
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