Gao Shan Gui Fei, AAA, 2025

A Taiwanese oolong that blends the characteristics of high-mountain tea with the renowned processing technique used for "Oriental Beauty." The tea owes its unique flavor profile to small green leafhoppers that nibble on the edges of the living tea leaves. In response, the tea bush produces specific phytoalexins, triggering a premature fermentation process while the leaves are still on the branch. This chemical transformation imparts the finished tea with its signature muscat-honey aroma.

The leaves are rolled into medium-sized, brownish-emerald pellets, some with small stems attached, and possess a spicy-sweet fragrance. Once warmed, the leaves unfurl, releasing gentle, floral notes.

The infusion is clear and a rich amber color. The aroma is reminiscent of spiced confectionery—sweet, with fresh hints of tropical fruit. On the palate, the tea is full-bodied, succulent, and warm, with a thick, oily texture and notes of candied mandarin peel, flower petals, dried wild berries, and honey. It leaves a vibrant, sweetish aftertaste.

A light, delightful oolong, perfect for an evening tea session. It offers a warm, relaxing experience, evoking a sense of coziness and tranquility.

How to brew

Steaming

• Teaware: porcelain or ceramic teapot, gaiwan
• Water: 85-90°С
• Ratio of dry tea leaves: 3-4 g per 100 ml water

Brew in short infusions of 5-10 seconds, gradually increasing the time by 10-15 seconds.
The flavor remains consistent over 6-8 infusions.

Infusion method

• Teaware: clay or ceramic teapot
• Water: 80-85°C
• Ratio of dry tea leaves: 7-8 g per 1000 ml of water

Infuse for 3-4 minutes