Boy, I’ve been really failing at that whole “consistency” thing this month. I have plenty of teas to go through, plenty of diversity in there. But with a 6AM wake-up time, the only thing my mind wants to veer toward is the Earl Grey and get on the road.
I guess that’s what days off are for.
I actually had time to tear open a sample of Mi Xian black – a Taiwanese “red” tea with an interesting twist. Like Gui Fei and Oriental Beauty, it uses leaves that have a special coating of…uh…stuff on them to prevent leafhopper (read: bug) attacks. With Gui Fei and Beauty, there is a noticeable flavor difference as a result. And you know what? The same can be said for Mi Xian. It’s like a Ruby 18 black crossed with Oriental Beauty with a dash of Dan Cong. The flavor is spry, tart, somewhat malty and creamy – all in contrast to its rather light liquor. That and it holds up to a neglected steep time.
I’ll probably do a more formal review on it soon, but this was my positive first impression.
