Description
Grown in the low-elevation flatlands of the Valley, ideal for attracting the green leafhopper. The picking and processing of Mi Xiang black tea is similar to that of Eastern Beauty oolong, except that it undergoes light crushing and no kill-green phase, thereby promoting and allowing full oxidation, respectively, and thus qualifying it as a black tea. We recommend brewing this one at lower temperature and using longer steeping times as this helps accentuate the musky, sweet-sour, grape-like muscatel notes.
100g Dry leaf/ Box
Appearance
● Dry leaf: twisted and wiry whole leaves, dark bistre brown colour with golden buds
● Wet leaf: unfurls minimally, lightly crushed
● Liquor: tawny colour, orange-brown hue
Aroma
● Dry leaf: maple wood, nutmeg, lychee
● Wet leaf: plum wine, ripe grape, blackberry
● Empty cup: brown sugar, roasted sweet potato
Flavour
● Taste: dried apple, longan, grape skin
● Aftertaste: kuraga, aniseed, walnut, honey
● Mouthfeel: velvety, heavy, low astringency
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