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MING JIAN WU YI HONG CHA
WU YI RED TEA from MING JIAN
RED (BLACK) TEA
ORGANIC
Ming Jian, Nantau, Taiwan
Unique highest mastery red tea from Taiwan, made from cultivar brought in an early 19th century from Wuyishan, Fujian, China. Sweet and thick taste with intense and special aroma. Definitely a pearl of AN SHIM TEA Collection will conquer red tea lover's hearth.
When properly stored, this tea gets better with time!
AROMA
Honey, apple
TASTE
Lotus root, maple syrup, plum
CULTIVAR: Wu Yi Zhong
HARVEST: Spring, 2021
RED (BLACK) TEA
ORGANIC
Ming Jian, Nantau, Taiwan
Unique highest mastery red tea from Taiwan, made from cultivar brought in an early 19th century from Wuyishan, Fujian, China. Sweet and thick taste with intense and special aroma. Definitely a pearl of AN SHIM TEA Collection will conquer red tea lover's hearth.
When properly stored, this tea gets better with time!
AROMA
Honey, apple
TASTE
Lotus root, maple syrup, plum
CULTIVAR: Wu Yi Zhong
HARVEST: Spring, 2021
According to studies, red teas are able to absorb heavy metals and toxins, as well as break them down. Medical experiments show that red tea alkaloids excite the central nervous system, increase concentration and improve mental abilities, which strengthens memory. Alkaloids also stimulate the cardiovascular system and increase heartbeat, thereby accelerating blood circulation. It has a revitalising effect and helps in digestion processes.
Learn more about BIOCHEMISTRY OF A TEA LEAF
Learn more about BIOCHEMISTRY OF A TEA LEAF
Water temperature: 95-100 °C.
Amount of tea: 3-5 grams per 100 ml of water.
Brewing method: Pin Cha, infusion.
Learn more about TEA BREWING METHODS
Amount of tea: 3-5 grams per 100 ml of water.
Brewing method: Pin Cha, infusion.
Learn more about TEA BREWING METHODS
MING JIAN WU YI HONG CHA
ORIGIN
This tea is quite unique and produced in a very limited quantity. This tea is quite new and more experimental than traditional to Taiwan. These cultivars were brought here during Qing Dynasty from Wuyishan area, Fujian province, China. They were used for traditional, heavy roasted wulong production, but during time, thanks to a special environment they developed into special cultivar with its own unique profile. Nowadays local experienced tea masters make exquisite red tea definitely one of a kind and deserves special attention.
ORGANOLEPTICS
Dry leaves have a sweet honey fragrance with notes of dried apple. After rinsing aroma develop into the sweet and sour palette with vegetal nuances. The taste is delicate and thick with unique bouquet of sweet, sour and pickled notes. There are some cauliflower and lotus root, maple syrup and plum. Multifaceted tea with long-lasting woody aftertaste and some tiny smokey note on the tip of the tongue. Sugary sweet aroma in an empty cup.
This tea is quite unique and produced in a very limited quantity. This tea is quite new and more experimental than traditional to Taiwan. These cultivars were brought here during Qing Dynasty from Wuyishan area, Fujian province, China. They were used for traditional, heavy roasted wulong production, but during time, thanks to a special environment they developed into special cultivar with its own unique profile. Nowadays local experienced tea masters make exquisite red tea definitely one of a kind and deserves special attention.
ORGANOLEPTICS
Dry leaves have a sweet honey fragrance with notes of dried apple. After rinsing aroma develop into the sweet and sour palette with vegetal nuances. The taste is delicate and thick with unique bouquet of sweet, sour and pickled notes. There are some cauliflower and lotus root, maple syrup and plum. Multifaceted tea with long-lasting woody aftertaste and some tiny smokey note on the tip of the tongue. Sugary sweet aroma in an empty cup.
AN SHIM TEA - TAIWAN
Try one of the best Taiwanese tea from AN SHIM TEA COLLECTION