Mi Xiang Hong Cha

Tea type
Black Tea
Ingredients
Not available
Flavors
Apricot, Blood Orange, Bread, Cocoa, Dark Wood, Honey, Mineral, Osmanthus, Pastries, Peach, Plum, Round, Smooth, Tannin, Malt, Muscatel, Raisins, Wood, Earth, Floral, Grass, Sweet
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Leafhopper
Average preparation
195 °F / 90 °C 6 g 4 oz / 120 ml

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3 Tasting Notes View all

  • “Very aromatic and full-flavored. In the mouth, a bright and fruity peach-apricot-osmanthus note melds perfectly with the rich and deep cocoa-honeyed plum body that’s balanced by woody tannins. A...” Read full tasting note
  • “This tea is from spring 2020. The curly leaves still have some give to them, which testifies to its freshness. I steeped 6 g of leaf in a 120 ml teapot at 195F for 10, 12, 15, 18, 20, 25, 30, 40,...” Read full tasting note
    87

From CHA YI Teahouse

This black tea is produced on the east coast of Taiwan by Mrs Wu, who has been awarded several times for the quality of her teas. A pleasure for the taste buds, Mi Xiang Hong Cha has aromas of honey, peach and muscat. Lighter in tannins, it is clearly distinguishable from Indian and Chinese black teas. A tea that will make you see black teas in a new light!

About CHA YI Teahouse View company

Company description not available.

3 Tasting Notes

1541 tasting notes

Very aromatic and full-flavored. In the mouth, a bright and fruity peach-apricot-osmanthus note melds perfectly with the rich and deep cocoa-honeyed plum body that’s balanced by woody tannins. A touch quieter pasty-french bread note tempers, creating a cohesive flavor profile. It made such a great morning tea that I never bothered to sit down and pick it apart. My only issue with this one is that it needs to be brewed long western to get my preferred cup, giving only 1 truly excellent steep; a shorter brewing time leaves it a little too high-pitched with a tart blood orange tone.

Thanks for the share, Leafhopper :)

Flavors: Apricot, Blood Orange, Bread, Cocoa, Dark Wood, Honey, Mineral, Osmanthus, Pastries, Peach, Plum, Round, Smooth, Tannin

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87
414 tasting notes

This tea is from spring 2020. The curly leaves still have some give to them, which testifies to its freshness. I steeped 6 g of leaf in a 120 ml teapot at 195F for 10, 12, 15, 18, 20, 25, 30, 40, 50, 60, 90, 120, and 240 seconds.

The dry aroma is of honey, cocoa, and stonefruit. The first steep features honey, raisins, malt, muscatel, and peach. The second steep adds plum and more peach and muscatel, making it a jammy peach/raisin combination. This tea just keeps getting fruitier. In the third and fourth steeps, the stonefruit really takes off and the plums/peaches balance the grape/raisin notes. The honey and faint malt bring it all together. Steep five sees a return to the raisin/grape notes, and honey, malt, wood, and slight tannins gradually take over as the session goes on. The final steeps have notes of honey, wood, tannins, and minerals.

The love child of Doke Black Fusion and a black Dan Cong, this is a fantastic tea. If it has one fault, it’s that the stonefruit disappears too quickly, but the remaining steeps are still tasty and interesting. I’m glad I picked this one up.

Flavors: Cocoa, Honey, Malt, Mineral, Muscatel, Peach, Plum, Raisins, Tannin, Wood

Preparation
195 °F / 90 °C 6 g 4 OZ / 120 ML
White Antlers

Such a pleasure to see your enjoyable, intelligent reviews again.

Leafhopper

Thanks! I’m hoping to get to 200 reviews while the site is still usable. (Or maybe I’m panicking over nothing and IE will continue to be supported.)

White Antlers

Better safe than sorry, right? : )

Leafhopper

Exactly! It’s also an excuse to break into some of the expensive teas I’ve been hoarding.

White Antlers

Good for you! Take it from an old lady-don’t hoard the good stuff!

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