Guifei Oolong

This Guifei Oolong, also known as Concubine Oolong, originates from the renowned tea-growing region Dongding in Nantou and was harvested in the spring of 2012 and processed by a renowned tea master. Made from the popular Jinxuan cultivar, this tea is known for its exceptional quality and distinctive character.

The infusion presents itself in a golden amber hue and is accompanied by a rich, sweet fragrance with hints of honey, ripe fruit, and light floral notes. On the palate, the tea reveals a smooth, velvety texture with pronounced sweetness and a long-lasting aftertaste. Thanks to expert craftsmanship and ideal storage since its harvest, this Guifei Oolong has developed an even more complex and harmonious character over time, making it a true delight for tea enthusiasts.

How are Guifei and Oriental Beauty Oolong made?

As with the Oriental Beauty, the tea plantations must be infested by the small cicada Jacobiasca formosana. As a defence mechanism, the tea plant then secretes an attractant to attract the natural enemy of the cicada, a spider. This changes the ingredients in the leaves and when processed correctly, the typical honey scent is created.

Dongding style

The processing has its origin in Dongding. The difference to Oriental Beauty is that the tea is processed according to Dongding style. One waits longer until the leaves are a little bit more ripe. This makes the aroma more full-bodied. Also Guifei Wulongs are sometimes roasted quite strongly, which is not done at all with Oriental Beauty.
This processing method goes back to the heavy earthquake in 1999 and the heavy typhoon in 2001. Both natural disasters hit the Dongding region very hard. The tea farmers were busy repairing the damage and therefore neglected the tea plantations. This created a good environment for the little cicada. The tea farmers took advantage of this and then developed the Guifei-Oolong based on Oriental Beauty.

Harvest date: spring 2012
Aroma: high aromatic, flowery and fruity, notes of honey
Oxidation: approx. 70%
Roasting: strong
Cultivar: Jinxuan
Terroir: Dongding, Nantou,Taiwan
Preparation: In this blog post you will find a description of how to brew Oolong tea in an optimal way.
Tip: The aroma in the mouth unfolds best when Hong Wulong is not drunk too hot. Waite instead until it has cooled down a little bit in the cup.
This tea is especially suitable for infusion in a large cup or a larger pot as it does not become bitter and it is very high-yielding. The infusion does not need to be poured off, simply let the tea leaves sink to the bottom.