Drunken Concubine - Zui Gie

Caress the tongue with the taste of nectar.

Drunken Concubine is named in recognition of the intoxicating flavors of a wonderful, high-grade Tieguanyin Oolong. One will note the highly aromatic fragrance of the leaves. In the first steep, as the leaves begin to unfurl, flavorful notes are unlocked. Notes are bright, clean, fresh and summarily orchid-like - offering classic flavors of this high-grade, prized low-oxidized Oolong. Each season, we select a lot of this varietal from our tea maker that we believe is the finest of the harvest. We are proud to offer our latest lot of Drunken Concubine. This is a rare taste offering, high-grade oolong, much prized in China. Lot # 65.

Lot Notes
Foremost, in the selection process of the year's finest lot, we defer and rely on the capabilities of our tea maker to process & create and then evaluate and make the initial selection of lots for this annual endeavor. In turn, we taste and select the one we will offer as “Drunken Concubine”. Fresh & light green in coloration and, indicative of the care applied in processing, the leaves are uniform in size allowing for smooth, developing flavor as the leaves unfold. Finally, it comes down to aroma and taste and this lot offers much in both categories. With the 5th steep, it was clear this was a lot worth sharing.

Tea Facts
AnXi Tieguanyin is one of China's famous teas. To gain this singular distinction of "high-grade", each season the tea maker must create a distinct flavor and aroma yet continue to process within the broad style (shape, coloration, flavor) of Tieguanyin Oolong.  The lot was fired at comparatively low temperature to create its greenish-golden color leaves and fresh, herbaceous flavors. The flavor - reminiscent of orchids - is called lan. Sorted on the day of the pluck, the best are culled and put aside. Once processed, the leaves are again inspected to cull out misshaped leaves and discolorations. Then the best leaves are combined to form these highest-grade lots. Then a process of 8 steps is followed to bring the leaves to the final firing and closing in of essentials flavors. Locals believe the best teas are  grown on the east-facing farms, the location of our farmer's land. This tea was harvested in April 2019.

Tasting Notes
Its liquor is rich and will caress the tongue with nectar tastes. Once fully opened, the rolled leaves are broad and long with delicate serrated edges. Given the size and the processing the leaves go through, the first steep is noted for its aroma. In the second steep, the leaves begin to release their treasured tastes and this yielding of flavor to water will continue for several steeps. We find lightly sweet & floral notes with a rich buttery feel in the mouth. Note the very pleasant taste of this tea lingers long after drinking. Drunken Concubine will steep multiple times.

Brewing Suggestions
Use 3-5 grams per 7-8 ounces of water. Water should be boiling temperature. Briefly rinse the leaves, pour this water off and re-infuse for 1.5 minutes and taste. For stronger flavors and more body, of course, use longer steep times.  By the 3rd steep, the leaves are fully opened and will offer additional infusions offering body and flavor! 

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Zuì qiè 醉妾
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  • 5
    My All-time Fav

    Posted by Brian Bulrice on 18th May 2020

    Exellent all-round pleasant Drop..! Definitely As Described, every bit as delicate and Nectar Like..Indeed. Just finished my 1 lb bag...sigh..! NOW....Twisted Price Hike, WTH..!!?? So Sad the need to exploit in Our Needs at this time of Homebound Crisis..! Oh Well.>.!

  • 5
    Delicate, fruity overtones make for a delightful Oolong

    Posted by Steve Rehrauer on 11th Dec 2017

    Oolong is my go-to tea; I drink it more than any other varietal. I managed to snag a half-pound of this on a very good sale. Unfortunately, I don't think I can afford to drink it regularly, but I must admit it's the best Oolong I've ever had. It's a bit on the light side; I normally prefer a slightly darker brew. But the flavor makes up for it. Will enjoy my supply while it lasts.

  • 5
    Excellent flavor

    Posted by Ursula Myers on 18th Feb 2016

    I had to learn how to make this tea. The first two pots were not good and I was so disappointed. Then I changed amount of tea and brewing time and then the tea was delightful. I probably won't be able to afford to drink this daily and reserve it for the weekend. That way it will last awhile. On weekdays I drink the Monkey Picket Oolong which is very satisfying as well.

  • 5
    Utterly sublime

    Posted by Tom on 14th Nov 2014

    This is unsurpassed among the TGY type. It's just right, the way the finest poetry is just right. It's unmistaken, somehow. Now I have a pound of it. I don't know what I did before.

  • 5
    Like a walk in a garden

    Posted by Doug on 15th Oct 2014

    This tea has many subtle aroma and flavors. Like walking in the garden each cup and steep has different flavors. Subtle floral in the first cup and as you walk down the path more honey nectar flavors develop. Very enjoyable tea worth the cost.

  • 5
    Very Good Tieguanyin

    Posted by Martin Wojtowicz on 19th May 2014

    I'm on my second shipment of this now and the quality remains solid. A good robust Tieguanyin oolong with the classic flavor profile. The leaves are a bit smaller then the cheaper Tieguanyin varieties and more twisted in shape, less 'pellet' rolling. None of the bitterness associated with inferior varieties. I can't imagine going back to one of the mass produced varieties after this. Worth every penny. I use filtered water in a pyrex gaiwan on my work desk. The tea is durable and the flavor survives my occasional distracted over steeping or using water that is too hot. I frequently ruin delicate green and white tea because I mostly drink tea while working and don't always take proper care. This tea stands up remarkably well to my occasional stewing and cooking. Alternately, water that is not warm enough still gives a respectable, if lighter, flavor. I usually steep 6-8 times, using the first flush to rinse the leaves and heat the gaiwan before quickly pouring out.