TAIWAN, GUI FEI
The creation of Gui Fei followed the disastrous earthquakes that Taiwan suffered in 1999, when tea farmers began to neglect their tea farms whilst focussing their attention on rebuilding homes and towns. This lead to an increase in the numbers of tea leaf hoppers, a pest that nibbles on the leaves. In response to this nibbling the tree produces are polyphenolic content in an effort to mend themselves. This is increase in polyphenols results in more tannins, which, after processing and baking leads to a heightened honey-like aroma and taste.
For the best results brew at 90 degrees for 3 minutes. Use a dose of 1.9 grams per 100 ml of water. The leaves can be infused multiple times and the flavours develop and evolve well over two steeps.