EN DE

Milan Hong Cha

 

This tea has a time capsule locked in its cells: the application of hot water will release an aroma to reveal no ordinary black tea, but a distinct fruitiness rare in the type. It may be no surprise to learn, then, that it is produced in Fenghuang Mountain, known for originating the aromatic Dancong oolongs, and with the same cultivar which yields the beloved Dancong Milan Xiang. One can easily imagine in its taste, therefore, the first divergence of black tea from oolong, when the possibility of mouth-filling maltiness was discovered among the delicate florality. Within a milky softness in the mouth, the intense aroma of bitter citrus and dark fruit arises, like a storied digestif: orange, grapefruit peel, and raspberry accompany a subtly mineral body reminiscent of its oolong siblings.
  • ORIGIN:  Tianzhukeng, Fenghuang, Chaozhou, Guangdong, China
  • MEANING:  Honey orchid red tea (mi lan hong cha)
  • CULTIVAR:  Milan Xiang
  • AGE OF TREE:  Appx. 80 years old
  • HARVEST TIME:  March 2020
  • ALTITUDE:  800 metres
  • TASTE:  Bitter citrus, milk, mineral


Preparation
IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 90°C
  • Infusion time: 5 min
GONGFU CHA METHOD
  • Quantity: 3g / 100ml
  • Water temperature: 90°C
  • 3 infusions: 60, 90, 120 sec

For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high water temperature would burn the leaves, resulting in bitter taste.

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