Mi Xiang Hong Cha

Very aromatic and full-flavored. In the mouth, a bright and fruity peach-apricot-osmanthus note melds perfectly with the rich and deep cocoa-honeyed plum body that’s balanced by woody tannins. A touch quieter pasty-french bread note tempers, creating a cohesive flavor profile. It made such a great morning tea that I never bothered to sit down and pick it apart. My only issue with this one is that it needs to be brewed long western to get my preferred cup, giving only 1 truly excellent steep; a shorter brewing time leaves it a little too high-pitched with a tart blood orange tone.

Thanks for the share, Leafhopper :)

This tea is from spring 2020. The curly leaves still have some give to them, which testifies to its freshness. 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, cocoa, and stonefruit. The first steep features honey, raisins, malt, muscatel, and peach. The second steep adds plum and more peach and muscatel, making it a jammy peach/raisin combination. This tea just keeps getting fruitier. In the third and fourth steeps, the stonefruit really takes off and the plums/peaches balance the grape/raisin notes. The honey and faint malt bring it all together. Steep five sees a return to the raisin/grape notes, and honey, malt, wood, and slight tannins gradually take over as the session goes on. The final steeps have notes of honey, wood, tannins, and minerals.

The love child of Doke Black Fusion and a black Dan Cong, this is a fantastic tea. If it has one fault, it’s that the stonefruit disappears too quickly, but the remaining steeps are still tasty and interesting. I’m glad I picked this one up.