2010s Gui Fei Oolong 

This one is a treat. It was a high quality, bug bitten mid oxidized oolong with a touch of roast when it was put on a shelf 10-15 years ago, it has aged very well into something special. Nutty, honey sweet and richly red fruit flavored, thick mouthfeel and lasts for many steeps, if you are a fan of the Gui Fei genre this one is a must try. It is too bad that we don't know much about the origins of this tea, as we would like to find out who made it perhaps buy some more!

**This tea is part of the collection of tea bought from a tea shop that had laid untouched since the mid 2010s. As is common with most aged teas, many of the details of the teas are missing and we have shared as much information as we can. We will be releasing these teas slowly as we catalog and explore them over the next months. 

Elevation: 800m (?)

Cultivar: Qinxin

Season: Spring 2010s

Method: Hand picked

Oxidization: 45%

Region: Most likely near Dong Ding somewhere in Nantou

Recommend Brewing Style:

Gong Fu Style: 3-5g per 100ml, ~100C water, 30, 45, 60 then add 5-10 seconds steeps in gaiwan. Lasts 5-6 steeps.

Western Style: 3g per 100ml, ~100c water for 1 minute. Lasts 2-3 steeps

Brewing Difficulty - Intermediate : Works best with the Gong Fu method. (More Details Here)