Taiwan

Mì Xiāng Jīn Yá Hóng Chá蜜香金芽红茶

mì xiāng jīn yá hóngchá

Origin: Táiwān (台灣, Táiwān). Exact production location varies, however main r...
Tea type: Taiwan
Caffeine Level: Medium
Water Temperature: 85.000000

Tea notes

Brewing, origin and taste.

Taiwanese red tea with a natural honey aroma and golden buds, courtesy of leafhoppers.

Tea cabinet

Brewing

Brewing Temperature: 85.000000 - 95.000000
Tea Amount: 5–6 g per 150 ml water (gongfu method); 3–4 g per 200 ml (European method).
Teaware: Porcelain gàiwǎn (蓋碗, gàiwǎn) — optimal choice, allowing full appreciation of aroma and control of steeping time. Yíxīng clay teapot (紫砂壺, zǐshā hú) or thin-...
Water Temperature: 85.000000
Water Temperature Detail: 85–95°C. For more delicate honey aroma development — closer to lower range; for fuller body — toward upper range.
Gongfu Water Temperature: 93.000000

Origin

Tea Type: Red
Origin Country: CN
Province: Taiwan
Category: Taiwanese red teas with honey aroma (台灣蜜香紅茶, Táiwān Mì Xiāng Hóngchá). Premium bud version — "Golden Buds" (金芽, Jīn Yá).
Coordinates: Depend on specific producer. For Nantou County — approximately 23°50′ N, 120°40′ E; for Hualien — approximately 23°30′ N, 121°25′ E.
Origin: Táiwān (台灣, Táiwān). Exact production location varies, however main regions include: Nántóu County (南投縣, Nántóu Xiàn) — especially Míngji...

Taste

Dry Leaf Appearance: Tea leaves slightly twisted, elongated, medium density. Color — from dark brown to black, with abundant golden and reddish inclusions of tips covered with fine down. On individu...
Dry Leaf Aroma: Intense, sweet, with immediately recognizable honey character — the calling card of all "Mi Xiang" teas. Additional notes: ripe fruits (peach, lychee, mango, grape), f...
Liquor Aroma: Rich and persistent, with predominance of honey-fruity complex. As the cup cools, additional layers unfold — floral, spicy, sometimes with subtle acidity of ripe fruits. The aro...
Liquor Color: Bright amber-red or orange-red, clear, transparent, with pronounced brilliance. More saturated than most Taiwanese oolongs, but somewhat lighter than classic Yunnan Dian Hongs.
Spent Leaves: Mixture of opened buds and leaves of non-uniform color — from golden-yellow (buds) to reddish-brown (leaves). Reddish traces of leafhopper damage are clearly visible on leaves. ...
Taste: Full, velvety, rounded, with pronounced natural sweetness. Liquor body — medium to full, with silky texture. Honey and fruity tones dominate the taste (peach, lychee, ripe grape...

Details

Oxidation: 90.000000 - 95.000000
Oxidation Maximum: 95.000000
Oxidation Maximum Detail: 95
Cultivar: Several Taiwanese cultivars are used for Mi Xiang Jin Ya Hong Cha, each contributing its own nuances:
Picking: Summer harvest (June–August) is considered most valuable, when leafhopper population reaches peak activity. Also produced from spring and autumn material, but honey aroma is les...
Phase: Early

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