Honey Fragrance Black Tea (Mi Xiang Hong Cha)

MI XIANG RED OOLONG OOLONG · CHINA Taste tags:Honey · Ripe Fruit · Roasted How to brewGaiwan · 6–7 g / 150 ml · 90°C · 10 sec · multiple steeps OriginChina · Fujian · Datian CountyHighland-grown · Jin Xuan · spring harvest FactsheetRed oolong · Jin Xuan · highly oxidized · slow-dried HOW THE TEA TASTES Mi Xiang Red Oolong A rich and velvety red oolong defined by its distinctive honey-like fragrance. Ripe fruit and roasted sweetness develop around a dense, smooth body, followed by a persistent honeyed aftertaste. Its full texture and natural sweetness make it expressive both hot and cold. The liquor is deep reddish-orange. Main taste notes:Honey · Ripe Fruit · Roasted Intensity:4 of 5 · rich and velvety For the taste diagram:Vegetal — 1/5Floral — 2/5Sweet — 5/5Roasty — 4/5Spicy — 2/5Fruity — 5/5Wood / earthy — 2/5 HOW TO BREW IT Gongfu, in a gaiwan Use 6–7 g per 150 ml at 90°C. Start with approximately 10 seconds and gradually extend the brewing time. Suitable for multiple infusions. AMOUNT OF TEA6–7 g per 150 ml TEMPERATURE90°C FIRST STEEP10 sec Cold brew Use 3 g per 300 ml of mineral water. A longer cold infusion highlights its honeyed sweetness and ripe-fruit character. WHERE IT COMES FROM Datian County, Fujian, China Mi Xiang Red Oolong is made from the Jin Xuan cultivar grown in the highlands of Datian County. The leaves are handpicked in spring and processed using a red-oolong technique combining withering, rolling, extended oxidation and slow drying. The finished leaves form compact, dark semi-balls with a glossy appearance. High oxidation develops the tea’s ripe-fruit depth, while careful drying preserves its characteristic honeyed fragrance. FACTSHEET TYPERed oolong · highly oxidized · slow-dried GOOD FORAfternoon · Cold brew · Iced tea · Long tea sessions HARVESTSpring ORIGINDatian County · Fujian · China INTENSITY4 of 5 · rich and velvety BREWING6–7 g / 150 ml · 90°C · 10 sec STEEPSMultiple infusions Benefits / Why drink it Oolong tea naturally contains polyphenols, amino acids and caffeine. The exact caffeine level varies depending on the leaf material and brewing method. A good choice when you want a fuller and sweeter oolong with ripe-fruit depth, roasted warmth and a distinctive honeyed aroma. Good for: afternoons, long tea sessions, hot brewing and cold infusion. This tea is a distinctive variety of red oolong, inspired by Taiwanese techniques, and known for its captivating honey-like aroma and deep reddish-orange liquor. Processed from Jin Xuan cultivar, leaves harvested by hand in spring in the highlands of Fujian, Datian County.The name “Mi Xiang” (Honey Fragrance) echoes a legend from the late Ming dynasty, when tea leaves accidentally left to ferment revealed a surprisingly sweet and mellow brew. From this serendipitous beginning grew a new category of tea that gained popularity, eventually inspiring the term “Black Tea” in the West. In Chinese culture, however, the name “Hong Cha” (Red Tea) persisted, referring to the vibrant hue of the liquor and its symbolic warmth.Processed with withering, rolling, pile fermentation, and slow drying, the tea develops compact semi-ball shaped leaves with a dark glossy sheen. Its flavor is rich, smooth, and velvety, with layered notes of ripe fruit, roasted sweetness, and a persistent honeyed aftertaste. The thick liquor makes it ideal for both hot brewing and cold infusion.