Gui Fei (US Stock)

50g: 6 packs 10 packs in stock

Thai Award-Winning Bug-Bitten Oolong Tea | Mae Salong

Some teas are immediately captivating, while others reveal themselves slowly, layer by layer. Gui Fei is very much the latter. In fact, it's probably the tea I'm most excited to share with you this year. It's one of the most unique oolongs I've come across in my sourcing journey, and one that I absolutely adore.

Made from the Jinxuan cultivar and gently bug-bitten before harvest, this tightly rolled oolong has a wonderfully complex aroma that is difficult to put into words. Tropical notes of guava and strawberry mingle with delicate peony florals, followed by the warming sweetness of honey and brown sugar. There's also an almost brandy or cognac-like quality to it, giving the tea a lovely liqueur-like character. Subtle rather than overpowering, its fragrance gradually unfolds with each infusion.

A competition Grand Gold Prize winner, this is a beautifully crafted tea that rewards patience. It has remarkable endurance, offering many infusions without losing its character. If you enjoy teas that are a little more understated but incredibly complex, I think you'll fall in love with this one.

Tea Specs

NOTES Guava, Strawberry, Peony, Honey, Brown Sugar, Brandy

ORIGIN Mae Salong, Chiang Rai, Thailand | Wang Put Tan Estate

PICKED April 2025

LEAF Jinxuan Cultivar (No. 12)

CRAFT Bug-bitten, oxidized, rolled & lightly roasted

CAFFEINE Yes

Brew Instructions

We recommend brewing this tea in a Gaiwan. Its complex aromatics develop beautifully over multiple infusions. Cold brewing is also a lovely way to bring out its tropical fruit and honey sweetness.

Gongfu Brew (Gaiwan): 6g | 150ml | 92°C | Rinse | 20 sec | +10 sec for additional brews | Can steep ~8 times

Cold Brew (Pitcher): 5g | Quickly rinse the tea with hot water to help open up the ball-rolled leaves | 300ml | Room temp | 8 hours in fridge | Strain & serve

Farm Story

All three of our Thai bug-bitten oolongs are made by Tea Master Nakhorn of Wang Put Tan Estate in Doi Mae Salong. His family has been making Taiwanese-style teas in the region for three generations, bringing their knowledge and traditions to the mountains of Northern Thailand.

While respecting these traditional techniques, Nakhorn is also a curious tea maker who enjoys experimenting with different styles and processing methods. His dedication to crafting exceptional honey aroma oolongs has earned him recognition at several tea competitions, including a Grand Gold Prize for this very Gui Fei.

For the illustration on this tea's packaging, I drew a lotus flower with its petals peeled back, inspired by the way lotus flowers are traditionally shaped and folded into Thai flower garlands (phuang malai). I was also drawn to the connection between the flower and the tea itself: the tightly rolled, ball-shaped leaves reminded me of the lotus bud, while the pink and purple hues brought to mind the tea's lovely guava and strawberry notes. Lotus flowers are found in many parts of the world, but this particular way of shaping the petals is a distinctly Thai craft. A little detail that I wanted to celebrate!