SAN XIA MI XIANG HONG CHA
HONEY AROMA RED TEA
RED (BLACK) TEA
★ PESTICIDE-FREE GARDENING
Sanxia, New Taipei City, Taiwan
San Xia Mi Xiang Hong Cha is a Taiwanese red tea from Sanxia, known for its distinctive honey aroma developed through natural leafhopper activity. It is produced from carefully cultivated leaves that undergo controlled oxidation, preserving the characteristic sweetness formed during the growing stage. The infusion is smooth and aromatic, offering pronounced honeyed notes, light fruit nuances, and a clean, rounded finish. MORE
AROMA
Honey, floral
TASTE
Muscatel
ALTITUDE: 600 m
CULTIVAR: Qing Xin
HARVEST: 2025
RED (BLACK) TEA
★ PESTICIDE-FREE GARDENING
Sanxia, New Taipei City, Taiwan
San Xia Mi Xiang Hong Cha is a Taiwanese red tea from Sanxia, known for its distinctive honey aroma developed through natural leafhopper activity. It is produced from carefully cultivated leaves that undergo controlled oxidation, preserving the characteristic sweetness formed during the growing stage. The infusion is smooth and aromatic, offering pronounced honeyed notes, light fruit nuances, and a clean, rounded finish. MORE
AROMA
Honey, floral
TASTE
Muscatel
ALTITUDE: 600 m
CULTIVAR: Qing Xin
HARVEST: 2025
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
San Xia Mi Xiang Hong Cha is a Taiwanese red tea produced in Sanxia, an area with a long history of tea cultivation and a recent focus on specialty red tea production. The name “Mi Xiang” refers to the natural honey aroma that develops in the leaves as a result of interaction with leafhoppers, which gently feed on the tea plants and trigger biochemical changes. This process enhances the aromatic profile of the tea, giving it a distinctive sweetness without any external flavoring.
The tea is made from carefully selected leaves that are allowed to develop under natural conditions, without the use of pesticides, to support the presence of insects necessary for this transformation. After harvesting, the leaves are processed using the traditional red tea method, including withering, rolling, full oxidation, and drying. Precise control of oxidation is essential to preserve the honeyed character while maintaining balance and clarity in the final infusion.
Production is typically carried out on a relatively small scale, with attention to both raw material quality and processing technique. San Xia has become increasingly recognized for this style of tea, offering a refined interpretation of Mi Xiang character within a red tea framework. The result is a tea appreciated by experienced tea lovers for its natural sweetness, clean structure, and distinctive aromatic profile.
TERROIR
San Xia Mi Xiang Hong Cha is produced in Sanxia at an elevation of around 600 meters. The region is characterized by a humid subtropical climate with frequent rainfall, high humidity, and moderate temperature variation, creating stable conditions for steady leaf development. The altitude provides a balance between warmth and freshness, allowing the leaves to develop sufficient complexity while maintaining clarity and softness.
A key aspect of this terroir is the presence of leafhoppers, which thrive in pesticide-free environments and play an essential role in shaping the tea’s aromatic profile. Their interaction with the Qing Xin cultivar triggers natural biochemical responses in the plant, leading to the formation of the characteristic honeyed aroma. Qing Xin, known for its refined and aromatic expression, responds particularly well to these conditions, producing leaves with high potential for both sweetness and complexity.
The soils in the region are well-drained and supportive of healthy plant growth, while the surrounding vegetation contributes to a balanced ecosystem. The combination of altitude, cultivar, and ecological conditions results in a tea with pronounced natural sweetness, soft structure, and a clean, well-defined aromatic profile.
ORGANOLEPTICS
The dry leaf appearance is neatly twisted, with medium-sized leaves in dark brown tones and occasional lighter highlights. The aroma of the dry leaves is expressive and naturally sweet, with clear notes of honey, ripe fruit, and a light floral nuance. In a preheated teapot, the tea gradually opens, and the aroma becomes deeper and more rounded, revealing warm honey, soft caramel, and a gentle fruity richness. After a brief rinse, the leaves fully awaken, and the aroma gains clarity and balance, combining pronounced honeyed sweetness with delicate floral tones and a smooth, warm depth.
The aroma of the liquor in the empty cup is bright and lingering, with distinct honey notes and a soft fruity trace. The taste is smooth and well-structured, with a medium body and a refined, rounded texture. From the first sips, a natural honey sweetness emerges, supported by light fruit notes and a subtle malty base, with very low astringency. The profile remains clean and harmonious, offering both aromatic intensity and clarity without heaviness. The aftertaste is long and gentle, leaving a persistent sweetness and a slightly cooling sensation. In the empty cup after drinking, warm honeyed notes, soft fruit, and a delicate floral trace remain.
San Xia Mi Xiang Hong Cha is a Taiwanese red tea produced in Sanxia, an area with a long history of tea cultivation and a recent focus on specialty red tea production. The name “Mi Xiang” refers to the natural honey aroma that develops in the leaves as a result of interaction with leafhoppers, which gently feed on the tea plants and trigger biochemical changes. This process enhances the aromatic profile of the tea, giving it a distinctive sweetness without any external flavoring.
The tea is made from carefully selected leaves that are allowed to develop under natural conditions, without the use of pesticides, to support the presence of insects necessary for this transformation. After harvesting, the leaves are processed using the traditional red tea method, including withering, rolling, full oxidation, and drying. Precise control of oxidation is essential to preserve the honeyed character while maintaining balance and clarity in the final infusion.
Production is typically carried out on a relatively small scale, with attention to both raw material quality and processing technique. San Xia has become increasingly recognized for this style of tea, offering a refined interpretation of Mi Xiang character within a red tea framework. The result is a tea appreciated by experienced tea lovers for its natural sweetness, clean structure, and distinctive aromatic profile.
TERROIR
San Xia Mi Xiang Hong Cha is produced in Sanxia at an elevation of around 600 meters. The region is characterized by a humid subtropical climate with frequent rainfall, high humidity, and moderate temperature variation, creating stable conditions for steady leaf development. The altitude provides a balance between warmth and freshness, allowing the leaves to develop sufficient complexity while maintaining clarity and softness.
A key aspect of this terroir is the presence of leafhoppers, which thrive in pesticide-free environments and play an essential role in shaping the tea’s aromatic profile. Their interaction with the Qing Xin cultivar triggers natural biochemical responses in the plant, leading to the formation of the characteristic honeyed aroma. Qing Xin, known for its refined and aromatic expression, responds particularly well to these conditions, producing leaves with high potential for both sweetness and complexity.
The soils in the region are well-drained and supportive of healthy plant growth, while the surrounding vegetation contributes to a balanced ecosystem. The combination of altitude, cultivar, and ecological conditions results in a tea with pronounced natural sweetness, soft structure, and a clean, well-defined aromatic profile.
ORGANOLEPTICS
The dry leaf appearance is neatly twisted, with medium-sized leaves in dark brown tones and occasional lighter highlights. The aroma of the dry leaves is expressive and naturally sweet, with clear notes of honey, ripe fruit, and a light floral nuance. In a preheated teapot, the tea gradually opens, and the aroma becomes deeper and more rounded, revealing warm honey, soft caramel, and a gentle fruity richness. After a brief rinse, the leaves fully awaken, and the aroma gains clarity and balance, combining pronounced honeyed sweetness with delicate floral tones and a smooth, warm depth.
The aroma of the liquor in the empty cup is bright and lingering, with distinct honey notes and a soft fruity trace. The taste is smooth and well-structured, with a medium body and a refined, rounded texture. From the first sips, a natural honey sweetness emerges, supported by light fruit notes and a subtle malty base, with very low astringency. The profile remains clean and harmonious, offering both aromatic intensity and clarity without heaviness. The aftertaste is long and gentle, leaving a persistent sweetness and a slightly cooling sensation. In the empty cup after drinking, warm honeyed notes, soft fruit, and a delicate floral trace remain.
RED (BLACK) TEA
Explore more Red (Black) Teas from the AN SHIM TEA Collection.