MING JIAN WU YI HONG CHA
WU YI RED TEA
RED (BLACK) TEA
★ PESTICIDE-FREE GARDENING
Mingjian, Nantau, Taiwan
Ming Jian Wu Yi Hong Cha is a Taiwanese red tea from Mingjian, developed through local adaptation of Wuyi tea cultivars traditionally associated with Fujian. It is produced from carefully cultivated leaves, processed with full oxidation to express a balanced and approachable red tea profile. The infusion is smooth and rounded, offering gentle sweetness, soft fruit notes, and a clean, structured finish. MORE
AROMA
Honey, apple
TASTE
Lotus root, maple syrup, plum
CULTIVAR: Wu Yi
HARVEST: Spring, 2024
RED (BLACK) TEA
★ PESTICIDE-FREE GARDENING
Mingjian, Nantau, Taiwan
Ming Jian Wu Yi Hong Cha is a Taiwanese red tea from Mingjian, developed through local adaptation of Wuyi tea cultivars traditionally associated with Fujian. It is produced from carefully cultivated leaves, processed with full oxidation to express a balanced and approachable red tea profile. The infusion is smooth and rounded, offering gentle sweetness, soft fruit notes, and a clean, structured finish. MORE
AROMA
Honey, apple
TASTE
Lotus root, maple syrup, plum
CULTIVAR: Wu Yi
HARVEST: Spring, 2024
RED (BLACK) TEA is one of the most widely consumed and appreciated tea categories in the world. Due to its high level of oxidation and carefully controlled production process, this type of tea develops a rich concentration of aromatic compounds while preserving valuable polyphenols, vitamins, minerals, amino acids, and antioxidants that contribute to both its distinctive flavor and beneficial properties.
During oxidation, the chemical composition of the tea leaf changes significantly, creating the characteristic amber to deep red infusion, smooth texture, and complex aromatic profile associated with red (black) tea. It is believed that regular consumption of red tea may support cardiovascular health, improve blood circulation, contribute to the body's natural antioxidant protection, and promote mental alertness and concentration. Traditionally, red tea has also been appreciated for its warming qualities, its ability to support digestion, reduce fatigue, improve overall vitality, and provide a comforting sense of balance and well-being, especially during colder seasons.
During oxidation, the chemical composition of the tea leaf changes significantly, creating the characteristic amber to deep red infusion, smooth texture, and complex aromatic profile associated with red (black) tea. It is believed that regular consumption of red tea may support cardiovascular health, improve blood circulation, contribute to the body's natural antioxidant protection, and promote mental alertness and concentration. Traditionally, red tea has also been appreciated for its warming qualities, its ability to support digestion, reduce fatigue, improve overall vitality, and provide a comforting sense of balance and well-being, especially during colder seasons.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
SEED-GROWN TEA PLANT
This tea refers to a Qunzi Zhong, a "seed-grown tea plant". Unlike cloned or asexually propagated cultivars, which are created by cuttings or grafting from a single "mother" plant, Qunzi Zhong tea trees are grown from seeds. This results in a genetically diverse population of plants. Each seed-grown tea tree is unique, with slightly different characteristics. This genetic variety helps improve the resilience of the tea garden, making it more resistant to pests, diseases, and environmental stress. Seed-grown trees usually develop stronger and deeper roots than cloned plants, allowing them to draw nutrients and minerals from deeper soil layers, often giving the tea a more complex and rich flavor profile. Qunzi Zhong represents the traditional way of tea cultivation. Because of the genetic diversity, teas made from Qunzi Zhong plants tend to offer more layered and nuanced flavors, reflecting a richer expression of the local terroir (soil, climate, and environment).
PESTICIDE-FREE GARDENING
Pesticide-free gardening refers to a cultivation method in which no synthetic chemical pesticides are used at any stage of plant growth. Instead, this approach relies on biodiversity, ecological balance, and cultural practices to manage pests and diseases. Unlike conventional farming, which often depends on chemical intervention to control infestations, pesticide-free gardening emphasizes prevention through healthy soil, companion planting, and natural predators. This method fosters a more resilient and adaptive garden ecosystem. Without chemical inputs, beneficial insects such as ladybugs, lacewings, and native bees thrive, contributing to pollination and pest control. Untouched by harsh agents, the soil remains alive with microbial activity, supporting deeper root systems and more vigorous plant development. Over time, this results in produce with purer, more expressive flavors, reflecting the health of the environment and the grower's intention.
Learn more about Pesticide-Free Gardening
EASTERN (PIN CHA) ★
Temperature: 99 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 10-30 sec x 7+
WESTERN (INFUSION)
Temperature: 99 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 3
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
Learn more ABOUT TEA STORAGE
ABOUT
Ming Jian Wu Yi Hong Cha is a Taiwanese red tea produced in Mingjian, a region known for its long history of tea cultivation and experimentation with different cultivars. The name reflects the use of plant material originally linked to Wuyi tea traditions, which has been adapted over time to local growing conditions and processing approaches in Taiwan. This tea represents a cross-cultural expression, combining genetic heritage associated with Wuyi tea with the precision and refinement of Taiwanese tea craftsmanship.
The production follows the classic red tea method, including withering, rolling, full oxidation, and drying. Careful control of oxidation allows the leaves to develop a balanced aromatic profile while preserving clarity and smoothness in the final infusion. The processing style emphasizes consistency and approachability, resulting in a tea that highlights both sweetness and structure without excessive intensity.
Ming Jian has become an important center for innovative tea production in Taiwan, where producers actively work with different cultivars and processing techniques. Within this context, Wu Yi Hong Cha stands as a refined example of how traditional tea genetics can be reinterpreted through local expertise, offering a clean and well-balanced profile appreciated by both newcomers and experienced tea lovers.
TERROIR
Ming Jian Wu Yi Hong Cha is produced in Mingjian, located in the central part of Nantou County. The region is characterized by a warm, humid subtropical climate with stable temperatures, abundant rainfall, and frequent cloud cover. Tea gardens are generally situated at low to medium elevations, where consistent environmental conditions support steady and balanced leaf growth throughout the season.
The soils in Ming Jian are fertile and well-drained, allowing for healthy root development and efficient nutrient absorption. These conditions contribute to clean, stable raw material with a balanced chemical composition, suitable for red tea processing. The local environment supports the expression of Wuyi-derived cultivars in a softer and more rounded direction compared to their original mountainous habitat in Fujian.
The combination of climate, soil, and cultivation practices results in a terroir that emphasizes smoothness, clarity, and approachable structure. The leaves develop with moderate intensity, allowing the processing to highlight gentle sweetness and refined aromatics rather than strong mineral or roasted characteristics.
ORGANOLEPTICS
The dry leaf appearance is neat and well-formed, with medium-sized twisted leaves of dark brown color and occasional lighter tips. The aroma of the dry leaves is clean and мягкий, showing light cocoa, dried fruit, and a gentle sweet undertone. In a preheated teapot, the tea gradually opens, and the aroma becomes warmer and more rounded, revealing notes of honey, soft caramel, and a light baked fruit character. After a brief rinse, the leaves fully develop, and the aroma gains clarity and balance, combining mild malt, subtle fruitiness, and a smooth, теплый sweetness.
The aroma of the liquor in the empty cup is soft and transparent, with delicate honeyed tones and a light fruity trace. The taste is smooth and balanced, with a medium body and a clean, well-structured profile. From the first sips, gentle sweetness and soft fruit notes appear, supported by mild malty nuances and very low astringency. The tea remains stable and harmonious across infusions, without sharpness or heaviness. The aftertaste is clean and slightly warming, leaving a light sweetness on the palate. In the empty cup after drinking, soft notes of honey, light caramel, and a faint fruity sweetness remain.
Ming Jian Wu Yi Hong Cha is a Taiwanese red tea produced in Mingjian, a region known for its long history of tea cultivation and experimentation with different cultivars. The name reflects the use of plant material originally linked to Wuyi tea traditions, which has been adapted over time to local growing conditions and processing approaches in Taiwan. This tea represents a cross-cultural expression, combining genetic heritage associated with Wuyi tea with the precision and refinement of Taiwanese tea craftsmanship.
The production follows the classic red tea method, including withering, rolling, full oxidation, and drying. Careful control of oxidation allows the leaves to develop a balanced aromatic profile while preserving clarity and smoothness in the final infusion. The processing style emphasizes consistency and approachability, resulting in a tea that highlights both sweetness and structure without excessive intensity.
Ming Jian has become an important center for innovative tea production in Taiwan, where producers actively work with different cultivars and processing techniques. Within this context, Wu Yi Hong Cha stands as a refined example of how traditional tea genetics can be reinterpreted through local expertise, offering a clean and well-balanced profile appreciated by both newcomers and experienced tea lovers.
TERROIR
Ming Jian Wu Yi Hong Cha is produced in Mingjian, located in the central part of Nantou County. The region is characterized by a warm, humid subtropical climate with stable temperatures, abundant rainfall, and frequent cloud cover. Tea gardens are generally situated at low to medium elevations, where consistent environmental conditions support steady and balanced leaf growth throughout the season.
The soils in Ming Jian are fertile and well-drained, allowing for healthy root development and efficient nutrient absorption. These conditions contribute to clean, stable raw material with a balanced chemical composition, suitable for red tea processing. The local environment supports the expression of Wuyi-derived cultivars in a softer and more rounded direction compared to their original mountainous habitat in Fujian.
The combination of climate, soil, and cultivation practices results in a terroir that emphasizes smoothness, clarity, and approachable structure. The leaves develop with moderate intensity, allowing the processing to highlight gentle sweetness and refined aromatics rather than strong mineral or roasted characteristics.
ORGANOLEPTICS
The dry leaf appearance is neat and well-formed, with medium-sized twisted leaves of dark brown color and occasional lighter tips. The aroma of the dry leaves is clean and мягкий, showing light cocoa, dried fruit, and a gentle sweet undertone. In a preheated teapot, the tea gradually opens, and the aroma becomes warmer and more rounded, revealing notes of honey, soft caramel, and a light baked fruit character. After a brief rinse, the leaves fully develop, and the aroma gains clarity and balance, combining mild malt, subtle fruitiness, and a smooth, теплый sweetness.
The aroma of the liquor in the empty cup is soft and transparent, with delicate honeyed tones and a light fruity trace. The taste is smooth and balanced, with a medium body and a clean, well-structured profile. From the first sips, gentle sweetness and soft fruit notes appear, supported by mild malty nuances and very low astringency. The tea remains stable and harmonious across infusions, without sharpness or heaviness. The aftertaste is clean and slightly warming, leaving a light sweetness on the palate. In the empty cup after drinking, soft notes of honey, light caramel, and a faint fruity sweetness remain.
RED (BLACK) TEA
Explore more Red (Black) Teas from the AN SHIM TEA Collection.