Mi Xiang Taiwanese Oolong Tea

Mi Xiang Oolong , or “honey oolong,” is one of Taiwan’s most beloved specialty teas. It gets its name from its naturally occurring, honey-like scent, which is not created by artificial flavoring, but by a special ecological process. Aphids (Jacobiasca formosana) that live in the tea garden nibble on the tender leaves, causing the plant to react by producing specific, fragrant compounds. This reaction gives the tea a uniquely sweet, floral, and fruity flavor.

It is moderately oxidized during processing (usually between 30–50%), thus retaining the natural lightness of oolongs while also adding the fullness of red teas. It is often packaged in rolled, spherical leaves and comes from the central or southern regions of Taiwan (e.g. Mingjian, Lugu).

This tea is particularly suitable for afternoon or evening relaxation , as it is soft, not overly stimulating, and leaves a pleasant, long-lasting aftertaste.

This is the tea we show almost everyone for the first time. The honey aroma oolong is a pleasantly sweet, extremely fruity and long-lasting tea. We met the tea producer, Minhan and his wife, at a tea exhibition. We have visited them several times, in their tea gardens on Meishan Mountain.

Flavor profile

• Aroma : honey, white flowers, fruits

• Taste : honeyed, sweet, slightly spicy

• Body : soft, silky texture

• Finish : long, floral and fruity

ASIAN TEA PREPARATION METHOD

• Tea: 5 – 6 g

• Water: 100–120 ml, 90–95 °C

• 25-30 second pouring, can be re-poured up to 5-7 times

WESTERN TEA MAKING METHOD

Quantity: 1 gram of tea leaves for every 100 ml of water
Soaking time: 4 minutes
Water temperature: 95°C

COLD BREW

Quantity: 1 gram of tea leaves for every 100 ml of water
Steeping time: Pour room temperature water over the leaves and steep for 3-4 hours. Or, refrigerate for 7-8 hours. Strain your tea and drink within 24 hours.