FengHuang GuiFei belongs to a subclass of tea that originated in Taiwan, known as bitten oolong. Bitten teas are created when the Green Leafhopper bites into tippy buds of the tea plant, causing the leaf to oxidize while on the branch. The result is an instantly recognizable flavor profile, both fragrant and intense. Along with Oriental Beauty teas—also a bitten oolong—our GuiFei is grown no-spray organic because such methods would lower yield, not increase it.
Use about three grams of rolled leaf per 100ml of water, and steep at temperatures between 92°C and 95 °C. Brew for two to three minutes at the most, and remove all the tea from the pot right away to preserve the flavor in the leaf. Following these instructions will produce up to five or six flavorful re-steeps. The impact of our GuiFei is layered: nasal citrus notes will combine with a thick honeyed flavor low in the mouth. The citrus flavor tapers quickly, but honey and plum will linger in the aftertaste.
Prepare 3 grams of tea leaf (slightly less than a teaspoon) per 100ml of water(about half a cup).
For the first two steeps, 95°c water for no longer than 60 seconds will provide plenty of flavor. From the third steep onward it is fine to add up to thirty additional seconds per steep. This should provide between four and six re-steeps depending on the quality of the tea. For larger vessels (teapots of over 500ml) re-steep potential is usually lower.
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