Honey Concubine, medium deep baked Taiwan oolong, 70 g

Taste Profile Nose: Warm, sweet aroma almost like that of freshly baked bread, with a distinctive floral overtone carrying accents of peach, honey and tints of butter. Earthy, fresh undertones of the woods after the rain. Palate: Silky, almost buttery tactility delivering a full, smooth body that is bright and refreshing. Accents of cinnamon accompanied with other woodsy spices hinted with sweetness of honey. Finish: Light, but lingering aftertaste that is quenchingly very slightly sweet with tints of cinnamon. Infusion Tips There is still a myth that all finer oolongs need to be infused at near boiling temperature. That cannot be further from truth. Generally speaking, deeper baked ones release a more balanced body at around 85°C. However, that can differ between selections. For example, some Wuyi oolongs fare better at around 90°C while a few Phoenix Honey Orchids releases the most wonderful aromas and tastes at around 82°C using shorter durations and more leaves. As for our wonderful Guifei, please begin by using 90°C to taste whether it suit your preference. Again, higher temperature ( but not boiling ) does bring about a heightened aroma and a sharper body. Always blanch a tightly rolled, deep baked oolong before infusion. Although the conventional 1g per 100 ml 5 minutes gives you a very fine cup, the best results for this tea can be achieved using shorter duration infusion and a little bit more leaves, as they do using gongfu style in Taiwan. The advantage is that you will eventually enjoy a lot more cups with repeated infusions giving you a great array of memorable sensations.