Gaba Gui Fei

Gaba Gui Fei (加巴貴妃烏龍) is a refined oolong tea cultivated in the Doi Mae Salong Mountain area of Chiang Rai Province, Northern Thailand. Grown at altitudes between 1,200 and 1,400 meters, this tea benefits from cool mountain air, rich soil, and high-altitude mists. The cultivar used is Ruan Zhi (TRES #17), originally from Taiwan, which has adapted exceptionally well to the terroir of Northern Thailand, yielding elegant and aromatic teas.

This particular Gui Fei is produced through a combination of two specialized methods: the traditional bitten-leaf oxidation process and anaerobic GABA fermentation. The first imparts honeyed, fruity depth due to the natural reaction of tea leaves bitten by leafhoppers, while the second enriches the tea with gamma-aminobutyric acid (GABA), a compound associated with stress relief and relaxation. The Thai environment and processing style give rise to a distinctive version of this tea that balances floral complexity with functional benefits.

When brewed, the tightly rolled leaves unfurl into a golden amber liquor, offering a smooth and layered experience. Notes of overripe plum, dark honey, caramelized fruit, and wildflowers emerge first, followed by a warm undertone reminiscent of baked peaches or stone fruit liqueur. The mouthfeel is round and soothing, with a lingering, naturally sweet aftertaste and a hint of gentle spice.

Gaba Gui Fei is deeply rooted in both cultural reference and innovation. The name “Gui Fei” (貴妃) alludes to the imperial concubine Yang Gui Fei, evoking images of opulence and delicacy. Its production merges Taiwanese tea craftsmanship with modern GABA fermentation techniques, developed in Japan in the 1980s. The result is a tea that embodies both beauty and function.

Doi Mae Salong, once a region tied to the opium trade, has transformed into a hub for specialty tea cultivation, driven largely by the ethnic Chinese Yunnanese community. Their expertise and dedication have elevated Northern Thailand’s reputation in the world of oolong teas, with Gaba Gui Fei standing out as a remarkable example of how tradition and terroir can be harmonized.

// Type of high-mountain oolong tea
// Fermentation: Semi-oxidized, GABA-fermented
// Roasting: Light to medium
// Recommended brew temperature: 85–90°C
// Recommended consumption rate: 1g per 30ml, suited for multiple infusions
// Withstands: up to 6–7 brews

Taste: Rich and layered with notes of dark honey, stewed fruits, wildflowers, and a subtle brandy-like warmth.