MING JIAN QI YUN HONG CHA
QI YUN BLACK TEA
RED TEA
★ PESTICIDE-FREE / WILD TEA
Mingjian, Nantau, Taiwan
Ming Jian Qi Yun Hong Cha is a Taiwanese red tea from Mingjian, known for its smooth structure and refined aromatic profile. It is produced from carefully cultivated leaves, processed with controlled oxidation to highlight balance and clarity. The infusion is soft and rounded, offering gentle sweetness, light fruit notes, and a clean, well-defined finish. MORE
AROMA
Honey, floral
TASTE
Honey, fruity
VARIETAL: Qi Yun (T-23)
HARVEST: Spring, 2024
RED TEA
★ PESTICIDE-FREE / WILD TEA
Mingjian, Nantau, Taiwan
Ming Jian Qi Yun Hong Cha is a Taiwanese red tea from Mingjian, known for its smooth structure and refined aromatic profile. It is produced from carefully cultivated leaves, processed with controlled oxidation to highlight balance and clarity. The infusion is soft and rounded, offering gentle sweetness, light fruit notes, and a clean, well-defined finish. MORE
AROMA
Honey, floral
TASTE
Honey, fruity
VARIETAL: Qi Yun (T-23)
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 Qi Yun Hong Cha is a Taiwanese red tea produced in Mingjian, a region known for its stable production conditions and consistent tea quality. This tea reflects the modern development of Taiwanese red tea, where producers combine established processing techniques with carefully selected cultivars to achieve clarity, balance, and reliability in the final cup.
The tea is made from the Qi Yun (T-23) cultivar, a Taiwanese selection developed for its aromatic potential and suitability for red tea processing. This cultivar is known for producing leaves with a balanced composition of sweetness and structure, allowing for a smooth and well-defined infusion. The leaves are processed using the standard red tea method, including withering, rolling, full oxidation, and drying, with precise control applied at each stage to preserve the natural qualities of the cultivar.
Ming Jian Qi Yun Hong Cha is valued for its clean and approachable profile, offering a refined interpretation of Taiwanese red tea. It is suitable for both daily drinking and more attentive preparation, reflecting both the stability of the Ming Jian region and the controlled expression of the Qi Yun cultivar.
TERROIR
Ming Jian Qi Yun Hong Cha is produced in Mingjian, located in Nantou County. The region is characterized by a warm, humid subtropical climate with stable temperatures, abundant rainfall, and frequent cloud cover, creating consistent conditions for tea cultivation. Tea gardens are typically situated at low to medium elevations, where steady environmental factors support balanced and predictable leaf development.
The soils in Ming Jian are fertile and well-drained, allowing for healthy root systems and efficient nutrient absorption. The Qi Yun (T-23) cultivar adapts well to these conditions, producing leaves with a balanced chemical composition that supports both sweetness and structure. The relatively moderate altitude encourages a softer and more approachable profile compared to high-mountain teas.
The combination of climate, soil, and cultivar results in a terroir that emphasizes clarity, smoothness, and stability. The leaves develop with a controlled and even character, allowing the processing to highlight gentle sweetness, light fruit notes, and a clean, well-defined structure in the final tea.
ORGANOLEPTICS
The dry leaf appearance is neat and evenly twisted, with medium-sized leaves in dark brown tones and occasional lighter accents. The aroma of the dry leaves is clean and refined, showing notes of light honey, dried fruit, and a subtle floral nuance. In a preheated teapot, the tea gradually opens, and the aroma becomes warmer and more rounded, revealing soft caramel, gentle fruit sweetness, and a light creamy undertone. After a brief rinse, the leaves fully awaken, and the aroma gains clarity and structure, combining honeyed tones with delicate fruit notes and a smooth, balanced warmth.
The aroma of the liquor in the empty cup is soft and elegant, with gentle sweetness and a faint floral-fruity trace. The taste is smooth and well-structured, with a medium body and a clean, rounded texture. From the first sips, a natural sweetness emerges, supported by light fruit notes and a subtle creamy nuance, with very low astringency. The profile remains stable and harmonious across multiple infusions, offering both clarity and softness. The aftertaste is clean and moderately persistent, leaving a light sweetness and a slightly cooling sensation. In the empty cup after drinking, delicate notes of honey, light caramel, and a subtle fruity sweetness remain.
Ming Jian Qi Yun Hong Cha is a Taiwanese red tea produced in Mingjian, a region known for its stable production conditions and consistent tea quality. This tea reflects the modern development of Taiwanese red tea, where producers combine established processing techniques with carefully selected cultivars to achieve clarity, balance, and reliability in the final cup.
The tea is made from the Qi Yun (T-23) cultivar, a Taiwanese selection developed for its aromatic potential and suitability for red tea processing. This cultivar is known for producing leaves with a balanced composition of sweetness and structure, allowing for a smooth and well-defined infusion. The leaves are processed using the standard red tea method, including withering, rolling, full oxidation, and drying, with precise control applied at each stage to preserve the natural qualities of the cultivar.
Ming Jian Qi Yun Hong Cha is valued for its clean and approachable profile, offering a refined interpretation of Taiwanese red tea. It is suitable for both daily drinking and more attentive preparation, reflecting both the stability of the Ming Jian region and the controlled expression of the Qi Yun cultivar.
TERROIR
Ming Jian Qi Yun Hong Cha is produced in Mingjian, located in Nantou County. The region is characterized by a warm, humid subtropical climate with stable temperatures, abundant rainfall, and frequent cloud cover, creating consistent conditions for tea cultivation. Tea gardens are typically situated at low to medium elevations, where steady environmental factors support balanced and predictable leaf development.
The soils in Ming Jian are fertile and well-drained, allowing for healthy root systems and efficient nutrient absorption. The Qi Yun (T-23) cultivar adapts well to these conditions, producing leaves with a balanced chemical composition that supports both sweetness and structure. The relatively moderate altitude encourages a softer and more approachable profile compared to high-mountain teas.
The combination of climate, soil, and cultivar results in a terroir that emphasizes clarity, smoothness, and stability. The leaves develop with a controlled and even character, allowing the processing to highlight gentle sweetness, light fruit notes, and a clean, well-defined structure in the final tea.
ORGANOLEPTICS
The dry leaf appearance is neat and evenly twisted, with medium-sized leaves in dark brown tones and occasional lighter accents. The aroma of the dry leaves is clean and refined, showing notes of light honey, dried fruit, and a subtle floral nuance. In a preheated teapot, the tea gradually opens, and the aroma becomes warmer and more rounded, revealing soft caramel, gentle fruit sweetness, and a light creamy undertone. After a brief rinse, the leaves fully awaken, and the aroma gains clarity and structure, combining honeyed tones with delicate fruit notes and a smooth, balanced warmth.
The aroma of the liquor in the empty cup is soft and elegant, with gentle sweetness and a faint floral-fruity trace. The taste is smooth and well-structured, with a medium body and a clean, rounded texture. From the first sips, a natural sweetness emerges, supported by light fruit notes and a subtle creamy nuance, with very low astringency. The profile remains stable and harmonious across multiple infusions, offering both clarity and softness. The aftertaste is clean and moderately persistent, leaving a light sweetness and a slightly cooling sensation. In the empty cup after drinking, delicate notes of honey, light caramel, and a subtle fruity sweetness remain.
RED (BLACK) TEA
Explore more Red (Black) Teas from the AN SHIM TEA Collection.