Chiang Mai Gui Fei is an excellent ceremonial grade tea for a wide variety of situations and moods. It is vivid, charming and positive. Besides that it relieves mental fatigue and nervous tension, relaxes, warms, refreshes perception and stimulates mental activity.
The dry leaf is small, fine and marsh, with green lumps and a little white tip down on part of the leaves.
The fragrance is lustrous, with floral, plum and confectionery nuances.
The infusion is transparent and straw-coloured.
Taste and aroma
The bouquet of the tea soup is juicy, multifaceted, woody. It also has some mango, Chinese pear, red berry, caramel, orchid, champagne and light spice nuances.
The aroma is luxurious and floral.
The taste is light, silky and soft in texture, with light berry sourness, gradually revealing a pleasant honey-floral refreshing aftertaste.
“Chiang Mai Gui Fei” was picked and made around Chiang Mai in the north of the Kingdom of Thailand in autumn 2020. It was made using the originally Taiwanese chin-hsin cultivar (TRES #17) which was one of the earliest to be imported to Thailand from Taiwan. The tea leaves undergo light fermentation by repeated rolling, and roasting above coals.
«Gui Fei oolong» is a relatively new technological variant among naturally aromatic oolong teas. It originates in the year 2000 in Lu Gu (Deer valley, Nantou area, Taiwan, 1350 alt.) and is ordinarily made using the Chin-hsin cultivar. Processes similar to those of Dong Fang Mei Ren are used: the leaf is very lightly spherically rolled and well fermented. The green-winged tea jassid Jacobiasca formosana (Fuchen-tzi) «works » the tea plants as the young tea shoots develop. The plant protects itself by building up more terpenes in the leaves providing for a unique-muscatel-like flavour and extra caramelisation takes place
Yang Gui Fei is one of the "four beauties of antiquity" (Xi Shi, Wang Zhao Jun, Diao Chan and Yang Gui fei); important historical and literary figures and companions of Emperors during different eras in China’s history. Yang was her surname, while Guifei was her 1st wife’s title, literally meaning “precious spouse” to the longest-ruling Tang-dynasty emperor Xuanzong. In asia the name and image of Yang Guifei has become synonymous with female beauty and grace.
Brew the tea with near-boiling water at 98 °C + in a gaiwan or a teapot of porous clay ripened for Taiwanese oolongs. The recommended proportion of dry leaf to water: 6 g per 100 ml. Rinse the tea with hot water and do a first infusion of about 3-5 seconds. After a few (3-4) flash-infusions of about 2 seconds, increase the infusion time for each subsequent step, and brew while the tea is tasteful. You can steep this tea up to approximately 12 times.