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I received this tea as a sample in my last What-Cha order. It was harvested and roasted in 2020. I steeped the entire 6 g in a 120 ml teapot at 200F for 25, 20, 25, 30, 30, 30, 45, 60, 90, 120, and 240 seconds.

Dry, this tea has the typically lovely aroma of a Gui Fei: honey, baked bread, stewed fruit, citrus, and grass. The first steep gives me honey, grapefruit, grains, roast, wood, and minerals, with a strange nutty and chicory-type aftertaste at the back of the throat. The grapefruit gets stronger in the next steep, but so does the astringency. I also get citrus, honey, sap, roasted almonds, and roast. I let the third steep cool and the nutty flavour intensifies, along with the grapefruit and piny notes. It kind of tastes like an IPA. There are beautiful peach and nectarine notes in steep five to compensate for the growing astringency. In the next few steeps, the grapefruit, roasted nuts, honey, and grains don’t go away, but the growing astringency makes the tea less enjoyable. The session ends with malt, nuts, earth, wood, minerals, honey, and faint grapefruit.

Although I enjoyed some aspects of this Gui Fei, particularly the grapefruit, the roast and astringency were more pronounced than I usually like. What-Cha says this tea improves with age, and maybe I should have stored this sample in my tea museum for a couple years before trying it. I’d say it’s decent for the price if you like this type of tea, which I certainly do.

Flavors: Almond, Astringent, Baked Bread, Citrus, Earth, Grain, Grass, Honey, Malt, Mineral, Nuts, Peach, Pine, Roasted, Sap, Stewed Fruits, Wood

Preparation
200 °F / 93 °C 6 g 4 OZ / 120 ML
tea-sipper

“tea museum” har har

Leafhopper

Yep. If it was better organized, I could charge admission! :P

Mastress Alita

Complete with fossilized pu’erh cakes, excavated from ancient Chinese ruins?!

Leafhopper

Sadly, no, though I do have an unnamed pu’erh sample that’s been “aging” in a plastic wrapper since 2015 or so. I also have a Bai Hao cake and halves of two black cakes from Liquid Proust, lots of old Darjeeling and green tea, teabags from ten years ago that I’ll never drink, old flavoured teas I’m rarely in the mood for, plus tons of black, white, and oolong teas that I really want to get around to. Oh, and samples from Derk, which I’m trying not to archive.

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Comments

tea-sipper

“tea museum” har har

Leafhopper

Yep. If it was better organized, I could charge admission! :P

Mastress Alita

Complete with fossilized pu’erh cakes, excavated from ancient Chinese ruins?!

Leafhopper

Sadly, no, though I do have an unnamed pu’erh sample that’s been “aging” in a plastic wrapper since 2015 or so. I also have a Bai Hao cake and halves of two black cakes from Liquid Proust, lots of old Darjeeling and green tea, teabags from ten years ago that I’ll never drink, old flavoured teas I’m rarely in the mood for, plus tons of black, white, and oolong teas that I really want to get around to. Oh, and samples from Derk, which I’m trying not to archive.

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Bio

Since I discovered Teavana’s Monkey Picked Oolong four years ago, I’ve been fascinated by loose-leaf tea. I’m glad to say that my oolong tastes have evolved, and that I now like nearly every tea that comes from Taiwan, oolong or not, particularly the bug-bitten varieties. I also find myself drinking Yunnan blacks and Darjeelings from time to time, as well as a few other curiosities.

However, while online reviews might make me feel like an expert, I know that I still have some work to do to actually pick up those flavours myself. I hope that by making me describe what I’m tasting, Steepster can improve my appreciation of teas I already enjoy and make me more open to new possibilities (maybe even puerh!).

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