Fei Zi Xiao

Tea type
Black Tea
Ingredients
Black Tea
Flavors
Butter, Floral, Oak wood, Red Fruits, Smooth, Toast, Apricot, Astringent, Blackberry, Citrus, Fruity, Peach, Tangy, Malt
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by John Ciubuc
Average preparation
205 °F / 96 °C 0 min, 15 sec 5 g 4 oz / 123 ml

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7 Tasting Notes View all

  • “Another tea from the Verdant subscription box from quite a while ago. Would really love to subscribe again once I drink down some straight teas, but that won’t be for a while… Anyhow, this is...” Read full tasting note
    87
  • “So, against my own better judgement, I brewed this western style and followed the suggestions on the Verdant website about doing quick 15 second steeps for western (which sounds suspiciously like...” Read full tasting note
  • “I open the bag and am greeted with an absolutely gorgeous smell. Like apples and honey. Brewed this gongfu style 1st & 2nd Steep: At this first steep I am already loving this. Its like apples...” Read full tasting note
    100
  • “Dry aroma smells like a really fruity black tea. 100ml, ~200F, w/ a 5 second wash Gorgeous dark red/orange colour. Looks like liquid cherry It tastes like one of those complex black tea blends....” Read full tasting note
    83

From Verdant Tea

This intriguing varietal is sometimes literally translated as Concubine’s Smile (or laugh). However, this doesn’t quite capture the feeling in Chinese. The tea is named after a type of lychee fruit, which is called Feizi Xiao (妃子笑) – a fruit that was so loved by a famously beautiful royal consort that it always made her smile. The natural lychee aroma in this unscented black tea must be the inspiration for all fruit-flavored black teas.

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7 Tasting Notes

87
4558 tasting notes

Another tea from the Verdant subscription box from quite a while ago. Would really love to subscribe again once I drink down some straight teas, but that won’t be for a while…

Anyhow, this is pretty tasty. I should have written about it last night, when I was drinking it, but I didn’t, so all I can say is that it tasted like a Chinese black, very malty but thinner in mouthfeel than some blacks. Some sweetness. Overall, quite a lovely cup. It’s not likely unique enough for me to crave, but it certainly satisfies a craving for a good Chinese black tea.

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258 tasting notes

So, against my own better judgement, I brewed this western style and followed the suggestions on the Verdant website about doing quick 15 second steeps for western (which sounds suspiciously like gongfu…) but I think I used more water than they suggest because this was watery in flavor after the stated time. So, I plopped the tea back in the water for another 15 or so. It’s still watery but at least it is drinkable with some flavors.

I’m chalking this up to user error and withholding a rating. Normally when this happens, I mention that I’ll update it when I do brew it up properly. However, this time I have no further tea of this kind as it was a sample. But, I do think this tea has some potential. I notice some faint fruity notes in there. Seems like a fairly juicy mouthfeel, especially if I extrapolate to what a fully leafed pot would be…

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100
48 tasting notes

I open the bag and am greeted with an absolutely gorgeous smell. Like apples and honey. Brewed this gongfu style

1st & 2nd Steep: At this first steep I am already loving this. Its like apples and toast. But so smooth, no bite back. The slightest hint of flowers lingers in the aftertaste. The smell of the wet leaves is like a mixture of wood and fruit.

3rd Steep: The flavor profile changes a bit to a more buttery flavor. Still with toasty and floral afternotes.

4th Steep: The taste of wood starts to come out. Something like oak and it mixes with the floral scents in a way that makes me think of the forest. The sweetness gets very toned down.

5th Steep and beyond: The wood taste remained as the bitterness started to come in more with each steep.

Over all I adored this tea as you can tell. Highly recommended!

Flavors: Butter, Floral, Oak wood, Red Fruits, Smooth, Toast

Preparation
205 °F / 96 °C 0 min, 15 sec 5 g 5 OZ / 150 ML

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83
47 tasting notes

Dry aroma smells like a really fruity black tea.

100ml, ~200F, w/ a 5 second wash

Gorgeous dark red/orange colour. Looks like liquid cherry

It tastes like one of those complex black tea blends. Lots of fruity colors: peach, citrus, apricot, prune, grapes, cherry, and tangyness. All of this is backed by that general chinese black tea taste that’s common with most chinese black teas. Honestly, not a bad combination at all.

The further steeps have a really nice ‘dynamic’ combination. The fruity bits are strong and the primary flavour is both sweet, astringent, and slightly bitter.

One thing to note is that this tea is sensitive to heat. If temperature drops to 190 or below, you’ll get a significant less flavour per steep.

Overall not a bad tea whatsoever. It’s mainly a combination of lots of fruity flavours along with that ‘traditional’ chinese black tea taste. Quite nice.

About ~7 steeps in and tea’s almost out of flavour. Pretty decent. No drastic change in flavour over time, just flavour slowly dwindles (~6 steeps in and it’s like 20% the original potency).

Flavors: Apricot, Astringent, Blackberry, Citrus, Fruity, Peach, Tangy

Preparation
200 °F / 93 °C 0 min, 15 sec 5 g 3 OZ / 100 ML

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141 tasting notes

.. I have no idea how to describe the dry leaf aroma. It’s fine,
Warm pot: smells just like lychee, lovely.

First steep: gummy berries, cream, bread, thickness in the throat, peach, it’s soo nice it tastes like candy :)
Second steep is more creamy/buttery/bready, malty with notes of lychee and peach still, a bit tangy.
Moves to more citrus, toast, peach, with some dryness in the 4th steep, then more mango/citrus in the 5th with like an assam-like feeling and now that I think about it, there’s some of that indian floral there. No more cream/butter

Definitely starting to taste like a darjeeling, which isn’t my favourite flavour profile. But it’s like a bit thicker and more decadent, and I’m still enjoying it. Mostly.

If that fruitiness and creaminess had stayed longer this could’ve been one of my favourites.

Rasseru

what was your temp/leaf ratio with this one?

Rasseru

Anything fruity & my sonar goes mental

Mackie

I was doing 98C and idk I was going for 5g I really need a scale.. my teapot was just under half full of wet leaf

Mackie

Also just wait for my review of the feng Huang wuyi black;) that one was amazingly fruity & durable

Mackie

Oh but I sid start to dial back the temp a bit when it got a bit drier which didn’t seem to do too much

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70
10323 tasting notes

terri sent this one my way and i thought i’d try that out today. I have to say i’m not getting anything very nuanced here. Gonfu with this one and it’s just sort of like an every day black tea for me. no hints of lychee or fruit…just a smooth, lighter sort of tea. oh well, happy to try new things!

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80
57 tasting notes

A pleasant, fruity black tea. Very little bitterness or astringency, and very easy to drink.

Despite the elaborate description, I did not find it to be at all unique. It just tastes like a run of the mill, quality Chinese black to me.

Perhaps gongfu style brewing will bring out more of its character when I try it at home.

Flavors: Floral, Fruity, Malt

Preparation
205 °F / 96 °C 0 min, 30 sec 5 g 4 OZ / 120 ML
BigDaddy

I couldn’t have put it better. I brewed it gongfu and the result is a good cuppa black tea aromatic and fruity but it’s no Laoshan.

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