Additional Information
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Starting at $ 11.50
One of the advantages we have when going into the mountains to look for teas is that we are always ready to consider smaller lots that may be overlooked by many bigger buyers. This is one of them. So, I’ll emphasize again, it’s in very limited supply (and, please buy some before we drink it all!). This is so good! Imagine the fruitiness of a Taiwanese Black Tea morphed with the exuberance and generous aromatics of High Mountain Oolongs and you will have an idea of the quality of the experience this tea delivers. It has a nice citrusy attack that develops into deeper notes of stone fruit compote with an envelope of wild honey smoothness and complexity. The ending notes are all velvety and long-lasting. The depth of the flavours and generosity in the aromas tells us we are in the presence of a superior tea. It’s beautifully crafted twisted leaves reveal even and near perfect picking of Cing Xin. A few (bug) bite marks here and there will give off that this is a Mi Xian tea (Mi Xian means honey aroma). Mi Xian teas are part of this uniquely Taiwanese list of “Beauty” teas that receive the unique contribution of small leaf hoppers that are partly responsible for the honey flavour and thickness of these special teas. To be experienced!
We are now down to the last few bags of this superb tea. Get some while it lasts!
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Baking Level | |
Terroir | |
Administrative Region | |
Picking Style | |
Cultivar(s) Used | |
Garden Elevation |
It may come as a surprise to many tea enthusiasts that only consider Taiwan as a source of magnificent oolongs, but Taiwan has also a long history of producing black teas that date back to the early 1920’s. Then under Japanese rule, Yuchi township, situated on the shores of the scenic Sun Moon Lake of central Taiwan, was chosen for it’s perfect climate and soil for the growing of Assamica tea bushes. The Japanese objective was then to compete with the striving British commerce that ruled over the trade of black tea. Never could they compete in yield, but, surprisingly enough, the quality of these Taiwanese black teas attracted such attention that it sold very well in New York and London. At the height of this trend, just before the Second World War, black tea plantations occupied 3000 hectares of land compared to a little less than 100 today and represented 93% of all tea exports from Taiwan. With the demise of the Japanese at the conclusion of WW II, black tea virtually disappeared from the island. Today, one can easily experience why this tea was successful through the revival of this heritage Assam tea.
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