Mi Xiang Song Hong Competition Hong Cha (蜜香松紅紅茶) is a top grade beauty-style black tea that features an attractive mi xiang aroma. This tea is handpicked from younger leaves of Qing Xin Da Mou cultivars plants and carefully processed entirely by hand. This particular tea received a Gold Grade award at the 2023 Summer Competition held by the Mingjian Farmers Association. Harvested in August 2023 and judged in September 2023.
This is just one of the Taiwanese Competition Grade Oolong teas that we currently have available in our shop.
The distinct mi xiang aroma found here is similar to other beauty teas. These are unique teas favoured for their honey-like profile that occurs due to presence of little green leaf hoppers (Jacobiasca formosana) that nibble the tea leaves during growth. The tea plants react to this attack by producing more polyphenols, which during processing give the unique ‘beauty tea’ flavour. These tea jassids are an essential aspect in production of some Taiwanese teas.
While a lot of the black tea (hong cha) from Taiwan tends to have a more robust flavour due to the use of cultivars descended from assamica plants, this tea utilises the Qing Xin Da Mou cultivar that is normally reserved for oolong production, especially in making Oriental Beauty teas. Hence the trademark Taiwanese black tea taste that is evident in teas like our Yuchi Assamica and Yuchi Red Jade is not presented in this particular Hong Cha. While there is still an aspect that is familiar, such as a light savoury edge, the overall flavour really is a wholly different experience.
This Competition Song Hong consists of fine, wiry and tippy leaves. As advertised, it produces a liquor with a pronounced sweet honey aroma. It has a smooth flavour with fruity and sweet honey and orchid notes. There is a pleasant degree of savouriness present with a lovely lightly mineral and woody finish. There are some light sweet tobacco notes on the top of the palate. The aftertaste is lasting, with a lightly tangy edge. This is an exceptionally crafted hong cha that highlights the very best Taiwanese tea character.
It is best brewed at 90°C for 2-3 minutes according to your taste and should be brewed multiple times, increasing steeping time with each brew if desired. For best results, we recommend good quality filtered water and gong fu brewing method.