Shan Lin Xi “Tropical” Gui Fei Oolong from TheTea

Shan Lin Xi “Tropical” Gui Fei Oolong

Tea type
Oolong Tea
Ingredients
Not available
Flavors
Fruity, Grapefruit, Honey, Mineral, Nutty, Passion Fruit, Pear, Plumeria, Sandalwood, Sweet, Tangy
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by derk
Average preparation
Boiling 3 min, 0 sec 3 g 10 oz / 300 ml

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2 Tasting Notes View all

  • “This was a gift from my dear derk. I love oolongs but I have had some disappointments choosing them myself, especially with some TGY that gave me high hopes, and then were just…okay. But every now...” Read full tasting note
  • “Having some western cups before heading out for the evening. Really nice mix of sandalwood, nuttiness, passionfruit, pomelo, honey and plumeria. Second steep expresses a lot of pear rather than...” Read full tasting note
    82

From TheTea

We are so happy to offer you this Gui Fei. It comes from high mountain garden in Shan Lin Xi. This oolong is being produced for few past years but the whole production (less than 50kg annually) was usually kept by the farmer and his family. This year were able to buy little bit less than 10 kg and import to Poland.

The leaves picked during hot day bring us the essence of the summer. Here you will find strong notes of tropical fruits (passion fruit, mango), honey, resin and bitter notes of grapefruit and pomelo.

Liquor is strong and full bodied with well pronounced bitterness that does not cover the fresh and fruity flavors.

Gui Fei is notable as it requires the leaf to be bitten by jassids. The tea plant responds by releasing more polyphenols into the leaves, resulting in flowery and honey like flavours.

We all love bug-bitten oolongs. This is one of them.

Origin: 1400-1500 m. above sea level, Shan Lin Xi, Nantou county, Taiwan,

Harvest: July 2020

Cultivar/Tree Variety: Qing Xin

Temperature of water and amount of leaves: 95-100 C 5-7g/100ml.

Suggested brewing method: Yixing clay teapot or gaiwan of low capacity. First, you should pre-heat empty teapot/gaiwan and tea cups with boiling water. When the teapot is warmed, then you put the tea leaves in. After smelling hot and dry leaves in the pot, gently pour the boiling water to the pot. First infusion should be very short- not more than 40 second. Second infusion should be little bit shorter than first one cause the leaves are more open then. We suggest to increase brewing time for 5-10 seconds in third and each next brewing.

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2 Tasting Notes

3403 tasting notes

This was a gift from my dear derk.

I love oolongs but I have had some disappointments choosing them myself, especially with some TGY that gave me high hopes, and then were just…okay. But every now and then I have a tea that makes me wonder why I ever drink anything but oolongs. This is one of those.

This is a bug-bitten oolong, and as smooth as the day is long in midsummer. A swirl of layered aromas arrested my attention when I poured this up. Baby powder! One of my favorite tea scents – prominent in my fave Wen Shan Bao Zhong and a few other teas, and I suppose it is more accurate to call it magnolia and light jasmine. That was the first scent that rose up and I was able to tease out and identify. A little mineral, and just brisk enough to have with food where the briskness is undetectable but simply clears the palate for the tea, but after snacking is done, there it is, the tingle on the tongue. Not astringent, not sour or bitter. Perhaps this is the grapefruit and pomelo the seller mentions, but it isn’t as bitter as some grapefruit can be and I have never had a pomelo.

There are some floral notes that I would liken to incense, and I was unsure if it was the tea or was indeed my incense or oils, because I was cleaning today and have had lavender, sandalwood, and jasmine scents out and about. The scents in the tea are more of the bitter-floral that I love, such as you find in neroli, but far, far more gentle and subtle.

This is brilliant, and if I wasn’t full to busting I would have more right now, but since I can’t, I am saving these leaves on a plate to dry and enjoy again tomorrow.
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82
1610 tasting notes

Having some western cups before heading out for the evening. Really nice mix of sandalwood, nuttiness, passionfruit, pomelo, honey and plumeria. Second steep expresses a lot of pear rather than passionfruit. Best Gui Fei style oolong I’ve had and it comes from my favorite high mountain, Shan Lin Xi. The Gui Fei oolong I’ve had before have been too much for me, whether it be nutty-roasty, honeysweet, citrusy or tannic. This one is simply delicious. It is very fragrant and has a lingering aftertaste.

Perfect for late summer late afternoon.

Flavors: Fruity, Grapefruit, Honey, Mineral, Nutty, Passion Fruit, Pear, Plumeria, Sandalwood, Sweet, Tangy

Preparation
Boiling 3 min, 0 sec 3 g 10 OZ / 300 ML
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