“The dry leaf smells like warm fruit in a humidor. The wet leaf, I kid you not, smells like beef, brown gravy and egg noodles. The cup smells like brown beer. It is not as dark as yesterday’s golden...” Read full tasting note
“After seeing me rate many oolongs as ‘not the kind I like’, my friend Jim sent me a sample of this tea. I told him I liked Chinese restaurant oolongs! :) This tea is very delicate, but does...” Read full tasting note
A fine and robust representative of Oriental Beauty or Dong Fang Mei Ren, a specialty of northern Taiwan. The Ming Xiang is heavier than its Formosa counterparts, a rich amber in the cup with a smoky depth that contrasts with sweeter fruit notes.
Two heaping teaspoons per 8oz cup of filtered, boiling water. Allow to brew 3 min.
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