Taiwan 'Mi Xiang' Honey Black Tea

Tea type
Black Tea
Ingredients
Black Tea Leaves
Flavors
Almond, Apricot, Baked Bread, banana, Brown Sugar, Butter, Cinnamon, Cream, Dark Chocolate, Dried Fruit, Earth, Geranium, Grass, Herbaceous, Honey, Malt, Mineral, Oats, Olives, Orange Zest, Raisins, Straw, Vanilla, Violet, Wood, Cheesecake, Cookie, Fruity, Nectar, Sweet
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by eastkyteaguy
Average preparation
205 °F / 96 °C 0 min, 45 sec 7 g 4 oz / 109 ml

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2 Tasting Notes View all

  • “This was one of my sipdowns from either the second half of July or the first half of August. Looking back over my session notes, I kind of feel that I may have been a bit hard on this tea, but...” Read full tasting note
    49
  • “The dry leaf has a mild scent of cookies with a hint of chocolate. After the rinse, the smell is different – very fruity. It has a little bit of Longan fruit note to it. As the leaves open up, it...” Read full tasting note
    71

From What-Cha

A very smooth black tea with a delightful honey taste, perfect for those who prefer sweeter black teas with little/no malt.

Tasting Notes:
- Sweet aroma
- Very smooth taste with no astringency or malt
- Lingering honey sweet taste

Harvest: Summer, June 2017

Origin: Ming Jian, Nantou County, Taiwan
Altitude: 350m
Farmer: Mr. Chen
Sourced: Direct from the farmer

Cultivar: Si Ji Chun (Four Seaons)
Oxidisation: 90-100%
Roast: None
Picking: Machine

Brewing Advice:
- Heat water to roughly 95°C/203°F
- Use 1 teaspoon per cup/small teapot
- Brew for 2-3 minutes

Packaging: Non-resealable vacuum-sealed bag packaged in Taiwan

About What-Cha View company

Company description not available.

2 Tasting Notes

49
837 tasting notes

This was one of my sipdowns from either the second half of July or the first half of August. Looking back over my session notes, I kind of feel that I may have been a bit hard on this tea, but honestly, some of the criticisms I outlined still feel kind of valid. Specifically, I found this to be a bland, forgettable tea, and prior to looking back over my notes, that’s what I remembered it as being. All I could specifically recall was that I thought it would be more robustly flavorful and that nothing about it really stood out to me.

I prepared this tea gongfu style. After a quick rinse, I steeped 6 grams of loose tea leaves in 4 ounces of 203 F water for 5 seconds. This infusion was chased by 16 additional infusions. Steep times for these infusions were as follows: 7 seconds, 9 seconds, 12 seconds, 16 seconds, 20 seconds, 25 seconds, 30 seconds, 40 seconds, 50 seconds, 1 minute, 1 minute 15 seconds, 1 minute 30 seconds, 2 minutes, 3 minutes, 5 minutes, and 7 minutes.

Prior to the rinse, the dry tea leaves produced aromas of honey, baked bread, dark chocolate, and cinnamon that were underscored by subtle hints of straw. After the rinse, I noted new aromas of geranium, raisin, prune, and roasted almond. The first infusion brought out aromas of vanilla and violet. In the mouth, the tea liquor offered notes of honey, baked bread, raisin, and straw that were backed by hints of geranium, horehound, roasted almond, prune, and butter. The subsequent infusions introduced aromas of brown sugar, butter, cream, grass, oats, green olive, and orange zest. Notes of dark chocolate and vanilla came out in the mouth alongside stronger and more immediately apparent notes of roasted almond, prune, and butter as well as hints of cinnamon and violet. I also picked up on impressions of minerals, cream, brown sugar, oats, grass, orange zest, caramelized banana, wood, and earth. There were even some very subtle hints of green olive, apricot, and malt that were just barely detectable in the aftertaste. As the tea faded, the liquor emphasized notes of minerals, earth, butter, brown sugar, and baked bread that were complimented by hints of honey, oats, raisin, grass, wood, and roasted almond. There was also a slightly enhanced maltiness present at this point, though it was far from a dominant feature.

I’m still not sure about this tea. It contained a lot of elements that I would not expect to work all that well together, yet nothing about it stands out in my mind. I mostly just recall the liquor being a muddled rush of very muted, timid flavor components that peaked quickly and faded even quicker. At this point, all I can say is that this did not strike me as being all that good of a tea. They can’t all be winners. I’ll just leave it at that.

Flavors: Almond, Apricot, Baked Bread, banana, Brown Sugar, Butter, Cinnamon, Cream, Dark Chocolate, Dried Fruit, Earth, Geranium, Grass, Herbaceous, Honey, Malt, Mineral, Oats, Olives, Orange Zest, Raisins, Straw, Vanilla, Violet, Wood

Preparation
6 g 4 OZ / 118 ML

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71
344 tasting notes

The dry leaf has a mild scent of cookies with a hint of chocolate. After the rinse, the smell is different – very fruity. It has a little bit of Longan fruit note to it. As the leaves open up, it becomes even more prominent and oolong like, but never too pungent.

The taste is also akin to fruity dark Taiwanese oolongs, fairly sweet, fruity and nectar-like. The finish is actually somewhat savoury, although the sweetness then returns in the aftertaste. Unfortunately, I found the body to be quite light, despite the large amount of leaf I used. Definitely thinner than I am used to with Taiwanese teas.

I would say that this might nevertheless be a good choice for casual drinking, especially if you like darker Taiwanese oolongs.

edit: This tea also works really well with a 10 minute simmer as the last infusion. It brings out the roasted notes a bit more and creates a more balanced and richer brew with a little bit of bitterness. The smell of this infusion somehow reminds me of blueberry cheesecake :D

Flavors: Cheesecake, Cookie, Fruity, Nectar, Sweet

Preparation
205 °F / 96 °C 0 min, 45 sec 8 g 3 OZ / 100 ML

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