Gui Fei (The Emperor's Second Wife) "AA"

Oolong produced using Dong Fang Mei Ren tea technology, that is, the leaf was bitten by cicadas during growth. This process gives a certain amount of muscat sweetness to the taste.

The multi-colored leaf changes emerald streams to reddish-brown veins - areas of the leaf where the degree of fermentation is high. Here and there short stalks are visible, adding a strangeness to the appearance. Inside, however, lies the most delicate representative of the world of oolongs.

The sparkling, spicy sweetness of the dry leaf does not hesitate to burst into the nasal receptors. In a heated gaiwan, the sweetness already spreads in soft floral waves.

Although the confectionery-level sweetness prevails in the aroma, in the infusion itself it acquires pleasant spicy tones and a freshness and lightness that saves from the all-consuming sugariness. Candied tangerines have lost their tannin pungency and dissolved in a stream of flower petals. Sparkles of aftertaste dance on the tongue like splashes of champagne.

Bright and clear, therefore easy to get going, but far from "simple" tea. A wave of hedonistic relaxation washes over the body and pleasantly disposes to itself. It is better to fall into the gentle embrace of the Second Wife of the Emperor on a brisk evening or a very leisurely morning.

For successful tea drinking, take a temperature of 80-85 degrees.