Today, I will focus on the Mixiang Hongcha, also known as Honey Black Tea, from Taiwan M’s Tea.
This tea is generally made from the harvested leaves of TTES # 13 cultivar bushes (Tsuiyu), and are grown at around 500 meters altitude (1,600 feet) in Nantou County, Taiwan. The leaves are allowed to oxidize over 50%, then given a heavy roast. The Mixiang Hongcha is another of Taiwan’s bug bitten style of teas, so I expect to smell and taste honey in the tea. I am also interested in seeing how this tea will differ from the Ruby # 18 Black Tea that I reviewed recently.
Let’s get to the review…
The dry leaves have a mostly uniform charcoal-grey-black color, with a few dark red-brown areas, indicating that there is not full oxidation to the leaves. There are also a few small gold tips, and a few bare stems in the mix. The leaves are lightly rolled. The pluck varies from one small leaf and small bud to individual unbroken leaves with no stem attached. The mix consists mostly of large fragments and unbroken leaves. The heavy roast causes the leaves to crack fairly easily into coarse crumbs. The aroma has scents of anise, dry forest floor, honey, dried apples, and a touch of orchid.
Eight grams of dry leaves were placed in an 18 ounce cast-iron tetsubin teapot, and infused with 200°F water for 3:00 minutes.
The liquid has a bright, radiant orange-red color. The aroma has scents of anise, apple, honey, and touches of malt and toasted grains. The body is full, with a layered, juicy texture. There is a pleasant, balanced astringency. The taste has notes of apple, honey, anise, and touches of malt and toasted grains. The aftertaste is sweet and mellow.
The infused leaves have a dark forest green to dark brown color. The mix consists of large fragments, unbroken leaves, a few bare stems, and a few smaller buds. The leaves are fairly long and narrow. Most of the leaves are individually plucked, with no stem attached. The aroma has scents of apple, honey, anise, and malt.
The Mixiang Hongcha Black Tea from Taiwan M’s Tea is another example of the diversity and quality of specialty teas being made in Taiwan. This black tea is very different than the Ruby # 18 Black Tea that I reviewed recently, which is also from Taiwan. Both black teas are remarkable in their own rite. This Mixiang Hongcha is sweeter, and has a touch of the malt aroma and flavor typical in black teas. The Ruby # 18 (Hongyu Hongcha) is spicy and herbal, dominated by notes of mint and licorice. The texture of this Mixiang Hongcha is another highlighter, having a layered and juicy texture, which reminds me of apple juice or apple cider. The mild astringency also adds another layer of taste. The scent of the infused leaves is also very pleasant and comforting.
Thank you to Taiwan M’s Tea for providing this sample of Mixiang Hongcha Black Tea! When this company has a functional website, I will try and remember to update these posts with pricing and links.