Empress Oolong.png
Empress Oolong.png

Empress Oolong

from €8.00

Empress Oolong, also known as Gui Fei Oolong, is a deeply aromatic tea from Shanlinxi, Taiwan, grown at around 300 meters elevation. It is recognized as a heavier-roasted version of Honey Scented Oolong, combining high oxidation with medium-to-heavy roasting. The result is a golden-amber liquor with a rich, honeyed aroma, notes of ripe fruit, rose, and caramel, and a smooth, lingering sweetness balanced by a light, elegant acidity.

Gram:

Empress Oolong, also known as Gui Fei Oolong, is a deeply aromatic tea from Shanlinxi, Taiwan, grown at around 300 meters elevation. It is recognized as a heavier-roasted version of Honey Scented Oolong, combining high oxidation with medium-to-heavy roasting. The result is a golden-amber liquor with a rich, honeyed aroma, notes of ripe fruit, rose, and caramel, and a smooth, lingering sweetness balanced by a light, elegant acidity.

  • Oolong tea (Wu Long Cha, 烏龍茶) is a semi-oxidized tea that lies between green and black tea. Its complex processing allows for layered fragrances, smooth texture, and a long, evolving aftertaste.

  • The name Gui Fei (貴妃) means “Empress Consort,” inspired by the tea’s elegant aroma and luxurious flavor. It reflects both nobility and charm — fragrant like a queen’s perfume, smooth like silk, and naturally sweet.

  • This tea is crafted using leafhopper-bitten tea leaves, similar to Honey Scented Oolong, but undergoes higher oxidation and stronger roasting. This enhances its honeyed and fruity depth, bringing out warm floral notes and roasted undertones. The flavor is full, layered, and long-lasting — a refined balance of sweetness, warmth, and complexity.

  • Golden-amber liquor; round and full body; flavors of honey, ripe fruit, rose, and caramelized sugar; sweet, warm finish with subtle acidity.

Recommended Gongfu Brewing Method

Recommended Teaware:
Yixing clay teapot or thick ceramic pot (to enhance roasted depth and aroma layers).

Water Temperature:
95–100 °C

Brewing Instructions:

  1. Tea-to-water ratio: 4 g per 120 ml (1:30).

  2. First infusion: ~50 seconds, then gradually increase brewing time.

  3. Optional rinse: Briefly rinse (5–10 seconds) before first infusion to awaken aroma.

Empress Oolong can be brewed 6–8 times, deepening in flavor with each infusion — from bright honeyed top notes to warm roasted undertones.

Essential Info

Chinese Name: 貴妃乌龙 (Simplified) 貴妃烏龍 (Traditional)

Region: Shanlinxi, Nantou County, Taiwan
Elevation: ~300 m
Harvest Time: 2025

Description:
Empress Oolong is a high-oxidation, medium-to-heavy-roasted oolong from Shanlinxi, Taiwan. Made from leafhopper-bitten tea leaves, it combines the honey fragrance of Mi Xiang Oolong with deeper roasted and floral complexity. Smooth and elegant, it reveals layers of rose, ripe fruit, and caramel sweetness.

Tasting Profile:
Color: Golden amber
Body: Full, smooth, rich
Notes: Honey, ripe fruit, rose, caramel
Finish: Sweet, long, slightly tangy

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