TN0601
Formosa Lugu Natural Guifei Oolong
(Formosa Honey Oolong, Formosa Mixiang Oolong)
Naturally gorwn, pesticide free

Origin: Lugu, Nantou,Taiwan 鹿谷.南投.台灣
Style: Medium fermented, medium roasted, full bodied, floral honey  aroma
Loose leaf style: Half ball dongding oolong style
Loose leaf color: Brownish brownish green
Wet leaf style: Brownish dark green
tea color: Honey yellow

Guifei Oolong, also known as Gui Fei Mei Ren, Honey Oolong or Mixiang Oolong, is a new style of Oolong tea developed after the 921 earthquake attacked central Taiwan on September 21st, 1999. After the earthquake, tea growers were too busy in rebuilding to harvest the summer batch. The tea bushes became food of 「green leaf cicadas」, a kind of tea bug. Just like Oriental Beauty in the northern part of Taiwan (also known as Formosa Oolong in early 20th century), the bugs left this honey character to the tea leaves. With the help of tea bugs, another new tea style was born. Guifei Oolong is considered as Oolong's take on Oriental Beauty, both are naturally grown and benefit from tea bugs.
Guifei Oolong is named after the Chinese ancient beauty "Yang Guifei", indicating the beauty and sweet characters of the tea. "Yang Guifei" was the favorite wife the king "Tang Ming Huang" in Tang Dynasty. In ancient China, the emperors were entitled to have many wives, and each wife had her own status title, the first lady is 「Ho」, which means Queen, and the second level is 「Fei」. 「Guifei」 is a title of 「Fei」 level. 
Lately in the eastern part of Taiwan also developed a new Black Tea style accordingly, and named as Honey Black Tea. 「Guifei Oolong」, 「Oriental Beauty」, and 「Honey Black Tea」 are all naturally grown without pesticide. They are all harvested by hand and produced once a year in summer with limited quantity, thus are considered as very rare tea styles.
Our Guifei Oolong is naturally grown in Lugu area, and produced by Dongding tea masters. It is full of wild honey aroma with the complexity and depth of Oolong.

Brewing: For Guifei Oolong, you can start with lower water temperature. 1 tsp for 120cc(4oz) 95°C(203F) water (or try lower), steam about 1 min for the first brew to unroll the leaves. 30-40 seconds for the second infusion, and add 20 seconds for the following infusions. Provides at least 5 infusions, up to 9 infusions. The tea leaves need to be fully expanded in the container, remember not to put too much loose tea to avoid over packed. One tip to keep in mind is the amount of dry loose tea should be around 1/5 or smaller of the teaware or container, after brewing, the tea leaves will expand to 80%-90% of the container. Once you get familiar with the tea, you may explore your own brewing method.

Teaware: Gongfu teaware or Yixing pots suit best for Oolong tea, glassware, Gaiwan, or porcelain teaware are also good personal choices.