Studio pack
Táiwān Mì Xiāng Hóng Chá
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Táiwān Mì Xiāng Hóng Chá台湾蜜香红茶
Táiwān mì xiāng hóngchá
- Origin
- Táiwān (臺灣, Táiwān)
- Tea type
- Gaiwan
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
SKU · TAIWAN-MI-XIANG-HONGCHA-CN
Tea dossier
Provenance and specifications
- Origin
- Táiwān (臺灣, Táiwān)
- Tea type
- Gaiwan
- SKU
- TAIWAN-MI-XIANG-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
- Teaware
- Porcelain gàiwǎn (蓋碗, gàiwǎn), clay teapot, glass teapot. Gaiwan is preferable for full revelation of aromatic profile.
- Water temperature
- 90 °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
Taste
- Dry Leaf Aroma
- Bright, sweet, multi-layered. Natural honey tone dominates — not cloying, but elegant, with depth. Underneath — notes of ripe peach, lychee, muscat grape, floral overtones (rose...
- Liquor Aroma
- Intense honey-fruity bouquet, persistent through 5–7 steepings. Honey, ripe stone fruits, tropical notes, floral base. One of the most aromatic red teas (black tea) in the world.
- Liquor Color
- Bright, clear, from golden-orange to rich amber-red. Lustrous, with pronounced luminescence in sunlight.
- Spent Leaves
- Leaves soft, elastic, brown-red color. With careful examination, characteristic spotted leafhopper bite marks are visible — brownish spots and dried edges.
- Sensory Source Descriptor Be Intensity
- 1
- Sensory Source Descriptor Ch Intensity
- 1
Details
- Cultivar
- Per la produzione del Mì Xiāng Hóngchá si utilizzano principalmente due varietà di pianta del tè (*Camellia sinensis* var. *sinensis*):
- Alkaloids
- Caffeine (~2.5–4%), theobromine, theophylline.
- Amino Acids
- L-theanine content is significant — especially when using cultivar Qing Xin Gan Zi, genetically predisposed to high levels of this amino acid. L-theanine softens the stimulating...
- Early harvest months
- 3, 4
- Late harvest months
- 5, 6
- Peak harvest months
- 4, 5
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