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Táiwān Mì Xiāng Hóng Chá
Taiwan
Táiwān Mì Xiāng Hóng Chá台湾蜜香红茶
Táiwān mì xiāng hóngchá
- Origin
- Táiwān (臺灣, Táiwān). Main production regions:
- Tea type
- Taiwan
- Caffeine Level
- High
- Water Temperature
- 90.000000
Tea notes
Brewing, origin and taste.
Taiwanese red tea with a natural honey-fruit aroma, born from the union of the tea bush and the leafhopper.
Tea cabinet
Brewing, origin and taste notes
Brewing
- Brewing Temperature
- 90.000000 - 95.000000
- Teaware
- Porcelain gàiwǎn (蓋碗, gàiwǎn), clay teapot, glass teapot. Gaiwan is preferable for full revelation of aromatic profile.
- Water Temperature
- 90.000000
- Water Temperature Detail
- 90–95°C. For high-altitude versions (Shanlinxi) — 90°C to reveal delicate aromas without overheating.
- Gongfu Water Temperature
- 93.000000
- Gongfu Tea Grams
- 5.000000
Origin
- Tea Type
- Red
- Origin Country
- CN
- Province
- Taiwan
- Category
- Taiwanese red teas (black tea). Specialized tea with natural honey aroma (蜜香茶, mì xiāng chá). The tea has established cultural identity in Taiwan's geographical in...
- Coordinates
- For Ruisui (Hualien): ~23°30′ N, 121°22′ E; for Shanlinxi (Nantou): ~23°40′ N, 120°42′ E.
- Origin
- Táiwān (臺灣, Táiwān). Main production regions:
Taste
- Dry Leaf Appearance
- Dark brown, tightly rolled tea particles of longitudinal or slightly curved shape. Golden tips — pronounced sign of quality batches. Semi-spherical rolling is also possible depe...
- Dry Leaf Aroma
- Bright, sweet, multi-layered. Natural honey tone dominates — not cloying, but elegant, with depth. Underneath — notes of ripe peach, lychee, muscat grape, floral overtones (rose...
- Liquor Aroma
- Intense honey-fruity bouquet, persistent through 5–7 steepings. Honey, ripe stone fruits, tropical notes, floral base. One of the most aromatic red teas (black tea) in the world.
- Liquor Color
- Bright, clear, from golden-orange to rich amber-red. Lustrous, with pronounced luminescence in sunlight.
- Spent Leaves
- Leaves soft, elastic, brown-red color. With careful examination, characteristic spotted leafhopper bite marks are visible — brownish spots and dried edges.
- Taste
- Soft, enveloping, sweetish. Astringency minimal or completely absent — this is one of the key characteristics making Mi Xiang Hong Cha exceptionally drinkable. In taste — honey,...
Details
- Oxidation
- 90.000000 - 100.000000
- Oxidation Maximum
- 100.000000
- Oxidation Maximum Detail
- 100
- Picking
- Exclusively summer harvest — typically June–July, during peak leafhopper activity. Hand-picking, selective: only shoots with sufficient degree of damage are selected. Standard —...
- Phase
- Early
- Early Months
- 3,4
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