Prize Winning Ming Jian Mi Xian Hong Cha / Honey Fragrant Black Tea

Competition black tea from Taiwan

Awarded a medal in the Ming Jian Mi Xian Black Tea competition, in which more than two hundred samples were entered. This is a smaller but evolving Taiwanese competition. The tea comes from the Chin Xin Oolong cultivar and the leaves were picked quite early. However, the competition rules do not allow the name of the farmer and the place of production to be indicated.
Dark brown, completely oxidized, nicely rolled, smaller dry leaves with a high content of lighter golden hairy tips, intense sweet fruity and honey aromas, and heavier tones of exotic flowers. Rather lighter brown-orange infusion of full, intoxicatingly overflowing with fruit flavors and dense aromas of black currant, resin, and forest honey with a beautiful long-lasting muskatel in the reverberation.

How to prepare Mi Xian Hong Cha

Use 5 grams of tea leaves for 0.5 litre of boiling water cooled to 85-90 °C, steep for 2–3 minutes. Feel free to experiment with steeping time, water temperature, and the amount of tea leaves. You can also read our articles on tea preparation and water quality. These tea leaves are also suitable for Asian-style preparation, which includes multiple infusions: you steep 5 grams of tea leaves per 150 ml of water that has boiled and cooled to 85–90 °C for 20 seconds and in the following three infusions, you steep the leaves for 30, 40, and 60 seconds, respectively.