In appearance: large, brown-green pellets of twisted tea tips with short yellow cuttings. The aroma is restrained, spicy-floral. The liquor is transparent, with a shade of white grapes.
The bouquet of brewed tea is fresh and multifaceted, spicy-floral with berry, herbaceous, fruity and nutty notes. The aroma is tender, spicy-floral. The taste is full-bodied and oily, sweetish, juicy-tart, with delicate berry sourness, spicy nuances and lingering finish.
Steep the tea in a hot water (85-90°C) in a porcelain gaiwan or a teapot of porous clay. The proportion is 5-6 g per 100 ml. The time of the first steeping is about 20 seconds. After that do short steeps (just for 3-5 seconds), increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 10 times.
“Guifei oolong” is a lovely gongfucha style tea: vivid, versatile and long.