Taiwanese red tea “Mixiang Hong Cha” ("Honey"), spring harvest of 2023.
In appearance: small, glossy, dark brown clumps of twisted tea shoots. The aroma is intense, intense, honey-and-berry with a hint of biscuit. The infusion is transparent, with a bright amber shade.
The bouquet of brewed tea is multifaceted, honey-and-berry with biscuity, floral and spicy notes. The aroma is tender, honey-and-berry. The taste is rich, mellow and sweet, with a refined fruity sourness and lingering finish.
Steep the tea in a hot water (95°C) in a porcelain gaiwan or a porous clay teapot. The proportion is 6 g per 100 ml. The time of the first steeping is about 30 seconds. After that do short steeps (10 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 tea ceremony: multifaceted, dazzling and very fragrant.