Guifei Hong Cha

Leaves rolled into tight balls, but with the unmistakable fragrance of Hong Cha. This extraordinary black tea is made from a mix of Jin Xuan and Tieguanyin after being bitten by a special insect during the summer months. Bug-bitten teas are known to develop Mi Xiang—a deep, honey-like flavor that is also prominent in this Guifei Hong Cha. The Tieguanyin in this unique blend provides its classic shortbread aroma, albeit with a twist—roasting and fermentation have changed its otherwise bright and floral nature into a spread of fruits that, coupled with its smooth mouthfeel, gently envelops the palate. A tea that’s easy to enjoy, but one that reveals its many nuances on subsequent steeps. 

For fragrant teas like this one, I recommend a thin-walled porcelain Gaiwan such as the Chaozhou Gaiwan

Written by Sigi

  • ORIGIN:  Chiayi, Taiwan (Jin Xuan). Muzha, Wenshan, Taipei, Taiwan (Tieguanyin)
  • CULTIVAR:  30% Tieguanyin, 70% Jin Xuan
  • HARVEST TIME:  7 Aug 2023 (re-roasted on 1 May 2024)
  • TASTE:  Honey, fruits, shortbread
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1 Items left
3.70 €

Preparation

IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 90°C
  • Infusion time: 5 min
GONGFU CHA METHOD
  • Quantity: 3g / 100ml
  • Water temperature: 90°C
  • 30, 20, 20, 45, 60 sec