€9,47 – €29,75Price range: €9,47 through €29,75
This unique oolong was produced in a natural garden near Baguashan.
Leaves from Si Ji Chun (Four Seasons) bushes were used in its production.
Baguashan “Honey Aroma” Gui Fei is a “bug-bitten” oolong, as its leaves are nibbled by small leafhoppers of the species Jacobiasca formosana. Thanks to these tiny insects, the damaged leaves produce more aromatic compounds during the “healing” stage, which are responsible for the tea’s unique honey, floral, and fruity aroma.
The tea is medium-oxidized and lightly roasted.
Flavor profile: honey, dried pineapple, baked pear, overripe apples, flowers.
Important: This is one of the few oolongs for which we do not recommend using boiling water (see brewing instructions below). Leaves damaged by insects often have a damaged vascular system, resulting in slightly more water/moisture remaining inside the leaves, which means the infusion itself becomes strong much more quickly. Using boiling water, as we’ve tested, results in an infusion with an astringent and bitter character.
Description
Origin: Baguashan, Nantou, Taiwan,
Harvest: Spring 2026
Cultivar/Tree Variety: Si Ji Chun (Four Seasons)
Temperature of water and amount of leaves: 90 C 5g/100ml. – please note, do not use boiling water.
Suggested brewing method: Yixing clay teapot or gaiwan of low capacity. First, you should pre-heat empty teapot/gaiwan and tea cups with hot 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 90 C. water to the pot.
Suggestions for infusion times:
- 1st infusion: 45 seconds
- 2nd infusion: 25 seconds
- 3rd infusion: 40 seconds
- 4th infusion: 50 seconds
- 5th infusion: 75 seconds
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