Mi Xiang Hong Cha

Tea type
Black Tea
Ingredients
Not available
Flavors
Apricot, Blood Orange, Brown Sugar, Cookie, Earth, Honey, Malt, Mineral, Muscatel, Plum, Stonefruit, Tannin, Wood
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Courtney
Average preparation
195 °F / 90 °C 4 min, 0 sec 4 g 12 oz / 341 ml

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4 Tasting Notes View all

  • “Happy Friday! I made this tea for a 3a Zoom for school this morning (Martin was thinking maybe I’d see you here :)). I don’t know if it was the tea at this specific unearthly hour, but it tasted...” Read full tasting note
  • “I bought this back in 2018 based on the catalogue description. I have a well-known weakness for Mi Xiang black teas—and anything else with pronounced honey and fruity flavours. I steeped 6 g of...” Read full tasting note
    85

From Camellia Sinensis

As the name suggests (literally black tea with honey aroma), generous warm aromas of honey, ripe fruit and flowers emanate from the infusion. Its liquor has a sweetness of baked pastry with notes from biscuit to molasses and cinnamon. What a treat !

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4 Tasting Notes

1192 tasting notes

Happy Friday! I made this tea for a 3a Zoom for school this morning (Martin was thinking maybe I’d see you here :)).

I don’t know if it was the tea at this specific unearthly hour, but it tasted just like a dream. This really does remind me of my all-time favourite Yuchi Wild Mountain Black from TTC, but with some subtle differences. That honey sweetness just sings and there’s hints of maltiness that break through as well. Such a winning combination.

I should really make the two side by side for a direct comparison. I have a few teas I’d like to do that with adding up…

I’m headed back to bed for a couple hours, then off to start the workday!

Preparation
190 °F / 87 °C 4 min, 0 sec 3 g 14 OZ / 414 ML
Martin Bednář

Maybe after the exams… I would be able to join one day :)

Martin Bednář

Ah well, I found out that I understood Courtney’s note of me badly. We explained each other in PM… but still :) if we would be able to make some Steepster Zoom or anything like that… it would be awesome!

Check out this on Discussion: https://steepster.com/discuss/42508-zoom-slash-facebook-tea-meetup-anyone

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85
314 tasting notes

I bought this back in 2018 based on the catalogue description. I have a well-known weakness for Mi Xiang black teas—and anything else with pronounced honey and fruity flavours. I steeped 6 g of leaf in a 120 ml teapot at 195F for 10, 12, 15, 18, 20, 25, 30, 40, 50, 60, 90, 120, and 240 seconds.

The dry aroma is of honey, malt, stonefruit, and muscatel. The first steep has notes of honey, malt, cookies, wood, nectarine, blood orange, and muscatel. The second steep adds plums, apricots, brown sugar, and additional malt. The tea is a bit drying in the mouth. In the third to sixth steeps, the plum, apricot, and muscatel notes get stronger and the tea has a typical Mi Xiang profile. The final rounds feature honey, malt, wood, tannins, faint plum, earth, and minerals.

Compared to the Mi Xiang Hong Cha from Cha Yi that I drank a few days ago, this tea has more pastry notes and a wider variety of fruit, but the flavour peters out more quickly. This could be due to the fact that this tea is two years old now. Honestly, though, this is a minor fault and I’d be happy to drink either of these teas.

Flavors: Apricot, Blood Orange, Brown Sugar, Cookie, Earth, Honey, Malt, Mineral, Muscatel, Plum, Stonefruit, Tannin, Wood

Preparation
195 °F / 90 °C 6 g 4 OZ / 120 ML

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