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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.

Preparation
Boiling 3 min, 0 sec

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I moonlight as a procrastinating writer and daylight as a trader of jack. I appreciate good tea, good beer, and food that is bad for me. Someday I’ll write the great American novel. And it’ll probably have something to do with tea or beer…or both. In the meantime, I subsist.

Tea Blog: http://www.steepstories.com

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Oregon

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