MI XIANG RED OOLONG

OOLONG · CHINA

Taste tags:
Honey · Ripe Fruit · Roasted

How to brew
Gaiwan · 6–7 g / 150 ml · 90°C · 10 sec · multiple steeps

Origin
China · Fujian · Datian County
Highland-grown · Jin Xuan · spring harvest

Factsheet
Red oolong · Jin Xuan · highly oxidized · slow-dried

HOW THE TEA TASTES

Mi Xiang Red Oolong

A rich and velvety red oolong defined by its distinctive honey-like fragrance. Ripe fruit and roasted sweetness develop around a dense, smooth body, followed by a persistent honeyed aftertaste.

Its full texture and natural sweetness make it expressive both hot and cold.

The liquor is deep reddish-orange.

Main taste notes:
Honey · Ripe Fruit · Roasted

Intensity:
4 of 5 · rich and velvety

For the taste diagram:
Vegetal — 1/5
Floral — 2/5
Sweet — 5/5
Roasty — 4/5
Spicy — 2/5
Fruity — 5/5
Wood / earthy — 2/5

HOW TO BREW IT

Gongfu, in a gaiwan

Use 6–7 g per 150 ml at 90°C. Start with approximately 10 seconds and gradually extend the brewing time.

Suitable for multiple infusions.

AMOUNT OF TEA
6–7 g per 150 ml

TEMPERATURE
90°C

FIRST STEEP
10 sec

Cold brew

Use 3 g per 300 ml of mineral water. A longer cold infusion highlights its honeyed sweetness and ripe-fruit character.

WHERE IT COMES FROM

Datian County, Fujian, China

Mi Xiang Red Oolong is made from the Jin Xuan cultivar grown in the highlands of Datian County.

The leaves are handpicked in spring and processed using a red-oolong technique combining withering, rolling, extended oxidation and slow drying.

The finished leaves form compact, dark semi-balls with a glossy appearance. High oxidation develops the tea’s ripe-fruit depth, while careful drying preserves its characteristic honeyed fragrance.

FACTSHEET

TYPE
Red oolong · highly oxidized · slow-dried

GOOD FOR
Afternoon · Cold brew · Iced tea · Long tea sessions

HARVEST
Spring

ORIGIN
Datian County · Fujian · China

INTENSITY
4 of 5 · rich and velvety

BREWING
6–7 g / 150 ml · 90°C · 10 sec

STEEPS
Multiple infusions

 

Benefits / Why drink it

Oolong tea naturally contains polyphenols, amino acids and caffeine. The exact caffeine level varies depending on the leaf material and brewing method.

A good choice when you want a fuller and sweeter oolong with ripe-fruit depth, roasted warmth and a distinctive honeyed aroma.

Good for: afternoons, long tea sessions, hot brewing and cold infusion.

 

This tea is a distinctive variety of red oolong, inspired by Taiwanese techniques, and known for its captivating honey-like aroma and deep reddish-orange liquor. Processed from Jin Xuan cultivar, leaves harvested by hand in spring in the highlands of Fujian, Datian County.

The name “Mi Xiang” (Honey Fragrance) echoes a legend from the late Ming dynasty, when tea leaves accidentally left to ferment revealed a surprisingly sweet and mellow brew. From this serendipitous beginning grew a new category of tea that gained popularity, eventually inspiring the term “Black Tea” in the West. In Chinese culture, however, the name “Hong Cha” (Red Tea) persisted, referring to the vibrant hue of the liquor and its symbolic warmth.

Processed with withering, rolling, pile fermentation, and slow drying, the tea develops compact semi-ball shaped leaves with a dark glossy sheen. Its flavor is rich, smooth, and velvety, with layered notes of ripe fruit, roasted sweetness, and a persistent honeyed aftertaste. The thick liquor makes it ideal for both hot brewing and cold infusion.