Taiwanese Black Tea Honey Fragrance – San Xia Mi Xiang Hong Cha 三峽蜜香紅茶 represents an exceptional Taiwanese black tea from the San Xia 三峽 area in northern Taiwan (New Taipei City). This region is historically known mainly for the production of green teas such as Bi Luo Chun 碧螺春 and Long Jing 龍井, but in recent decades it has also gained increasing recognition for elegant black teas with the characteristic Mi Xiang 蜜香, meaning “Honey Fragrance.” More
Taiwanese Black Tea Honey Fragrance – San Xia Mi Xiang Hong Cha 三峽蜜香紅茶 represents an exceptional Taiwanese black tea from the San Xia 三峽 area in northern Taiwan (New Taipei City). This region is historically known mainly for the production of green teas such as Bi Luo Chun 碧螺春 and Long Jing 龍井, but in recent decades it has also gained increasing recognition for elegant black teas with the characteristic Mi Xiang 蜜香, meaning “Honey Fragrance.”
This tea is harvested during the Ming Qian 明前 period, meaning before the Qing Ming 清明 festival, which usually falls around April 4–5. In both Taiwanese and Chinese tea traditions, Ming Qian harvests are considered among the most prized spring teas of the year. The cooler beginning of spring causes the tea bushes to grow more slowly, resulting in young leaves with a higher concentration of aromatic compounds, amino acids and delicate sweetness. The result is an exceptionally elegant, clean and layered infusion.
The foundation of this tea is the traditional Taiwanese cultivar Qing Xin Gan Zi 青心柑仔, historically closely associated with the San Xia region. This cultivar was traditionally used in northern Taiwan mainly for the production of green teas, but in recent years it has also become appreciated for producing elegant aromatic black teas. Compared to more robust assamica cultivars, it creates a lighter, more refined and aromatic profile with softer tannins.
The designation Mi Xiang 蜜香, meaning “Honey Fragrance,” refers to the specific flavor profile created through the activity of the small green insect Jacobiasca formosana (tea leafhopper). This tiny insect gently bites the leaves during growth, and the tea plant responds to this stress by increasing the production of aromatic compounds and polyphenols. The subsequent processing of these leaves creates the characteristic notes of honey, flowers and ripe fruit known from teas such as Oriental Beauty 東方美人 and other Taiwanese “beauty teas.”
San Xia Mi Xiang Hong Cha is a fully oxidized black tea that still preserves the characteristic lightness and elegance of Taiwanese mountain teas. The infusion has a bright amber-orange color and an aroma reminiscent of acacia honey, fruit tree blossoms, ripe stone fruit, muscat grapes and lightly caramelized malty tones.
The taste is smooth, rounded and naturally sweet, with lower tannins than many Indian or Chinese black teas. The honey notes gradually unfold together with mineral depth, fruitiness and a long silky finish. It is precisely this combination of elegance, honeyed aromatics and softness that makes this tea one of the most characteristic modern Taiwanese black teas.
Compared to heavier and maltier black teas, San Xia Mi Xiang Hong Cha feels far livelier, more aromatic and more airy. It is suitable both for lovers of Taiwanese oolongs wishing to explore the world of Taiwanese black teas and for experienced black tea drinkers searching for a gentler and more complex profile.
Flavor profile: Acacia honey, fruit tree blossoms, muscat grapes, ripe stone fruit, gentle malt, light minerality and a long silky finish.
Western preparation: We recommend using approximately 4–5 g of tea per 250 ml of water at 90–95 °C. Steep for approximately 2–3 minutes. The tea is suitable for multiple infusions.
Gong Fu Cha 功夫茶 preparation: For traditional preparation, we recommend using approximately 7–8 g of tea per 150 ml of water at 90–95 °C. Steep the first infusion for around 20 seconds, then gradually increase the steeping time for subsequent infusions. The tea usually provides around 5–7 full infusions, during which the aroma evolves from floral honey notes toward deeper fruitiness, maltiness and mineral sweetness.
