Taiwanese red tea «Mixiang Hong Cha» («Honey Aroma») from Xinzhu district (North-west of Taiwan), harvest 2019.
In appearance: large, burgundy-brown flagella of twisted tea leaves with long cuttings. The aroma is delicate, floral with berry hints. The liquor is transparent, with an amber shade.
The bouquet of brewed tea is vivid and warm, fruity with floral, berry, honey, and spicy notes. The aroma is sweet, deep and warm, honey. The taste is rich and smooth, sweetish, a bit spicy, with a fruity sourness and long, lingering finish.
Brew tea with hot boiling water (95°C) in a porcelain gaiwan or a teapot of porous clay. The proportion is 4-5 g per 100 ml. The time of the first steeping is about 8-10 seconds. After that do short steeps (just for 1-2 seconds), increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 9 times.
«Mixiang Hong Cha» is a great choice for gongfucha style: vivid, dazzling and very fragrant.