DESCRIPTION
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.
