Studio pack
Mì Xiāng Jīn Yá Hóng Chá
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Mì Xiāng Jīn Yá Hóng Chá蜜香金芽红茶
mì xiāng jīn yá hóngchá
- Origin
- Táiwān (台灣, Táiwān)
- Tea type
- Gaiwan
- Water temperature
- 85 °C
- Gongfu water temperature
- 93 °C
SKU · MI-XIANG-JIN-YA-HONGCHA-CN
Tea dossier
Provenance and specifications
- Origin
- Táiwān (台灣, Táiwān)
- Tea type
- Gaiwan
- SKU
- MI-XIANG-JIN-YA-HONGCHA-CN
Brewing recipes
- Gongfu: 93°C, 5 g / 100 ml, 10s, 4 steeps
- Western: 88°C, 3 g / 200 ml, 180s, 2 steeps
Tea dossier
Brewing, origin and taste notes
Brewing
- Tea amount
- 5–6 g per 150 ml water (gongfu method); 3–4 g per 200 ml (European method).
- Water temperature
- 85 °C
- Gongfu water temperature
- 93 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
- Tea-to-water ratio
- 10 s
Origin
- Tea type
- Red
- Climate
- Warm and humid subtropical, with average annual temperature 20–25°C, abundant precipitation (1500–2500 mm per year) and prolonged growing season.
- Soil
- Well-drained, slightly acidic alluvial and lateritic soils with high organic matter content.
Taste
- Liquor Color
- Bright amber-red or orange-red, clear, transparent, with pronounced brilliance. More saturated than most Taiwanese oolongs, but somewhat lighter than classic Yunnan Dian Hongs.
- Sensory Source Descriptor Be Intensity
- 1
- Sensory Source Descriptor Ch Intensity
- 1
- Sensory Source Descriptor H Intensity
- 1
- Sensory Source Descriptor L Intensity
- 3
- Sensory Source Descriptor Rb Intensity
- 2
Details
- Cultivar
- Several Taiwanese cultivars are used for Mi Xiang Jin Ya Hong Cha, each contributing its own nuances:
- Picking
- Summer harvest (June–August) is considered most valuable, when leafhopper population reaches peak activity. Also produced from spring and autumn material, but honey aroma is les...
- Pluck Standard
- Bud with one to two upper leaves (一心一葉至一心二葉). For the "Jin Ya" version, emphasis is on maximum content of buds (tips) in the total volume of raw material.
- Name Breakdown
- — “የማር መዓዛ” — ይህንን ሙሉ የታይዋን “የማር” ሻዮች ምድብ የሚለይ ቁልፍ ባሕርይ ነው። መዓዛው የሚመነጨው በፌንጣዋ ምራቅ ውስጥ በሚገኙ ኢንዛይሞች ሲሆን፣ እነዚህም በሻይ ቅጠሉ ውስጥ ልዩ የሆኑ የኦክሲዴሽን ሂደቶችን ይጀምራሉ።
- Alkaloids
- Caffeine (2.5–3.5% of dry matter), theobromine — in smaller quantities.
- Amino Acids
- L-theanine — leading amino acid, contributing to sweetness and "umami" character of taste. Total amino acid content in Taiwanese red teas usually comprises 2–3% of dry...
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