Guifei Hong Cha

Leaves rolled into tight balls, but with the unmistakable fragrance of Hong Cha. This extraordinary black tea is made from a mix of Jin Xuan and Tieguanyin after being bitten by a special insect during the summer months. Bug-bitten teas are known to develop Mi Xiang—a deep, honey-like flavor that is also prominent in this Guifei Hong Cha. The Tieguanyin in this unique blend provides its classic shortbread aroma, albeit with a twist—roasting and fermentation have changed its otherwise bright and floral nature into a spread of fruits that, coupled with its smooth mouthfeel, gently envelops the palate. A tea that’s easy to enjoy, but one that reveals its many nuances on subsequent steeps. 

For fragrant teas like this one, I recommend a thin-walled porcelain Gaiwan such as the Chaozhou Gaiwan. 

Written by Sigi