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drank Formosa Red, Native Cultivar Mi Xiang by Red Blossom Tea Company
11 tasting notes

Fantastic offering! Brewed in 200 ml yixing at ~195F, gets about 8 good steeps. It’s a bug-bitten tea, and the honey notes are immediate and up front in the aroma and the taste. I’ve had dongfang meiren (“Oriental beauty”), another bug-bitten tea, but I think it’s even better here as a black/red tea. Good sweet/tannin balance, long lasting finish, fairly thick mouthfeel. Up there with the best un-aged teas I’ve had.

Flavors: Butterscotch, Chocolate, Honey, Malt, Roasted Barley, Tannin

Preparation
195 °F / 90 °C 0 min, 45 sec 8 g 7 OZ / 200 ML
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I like tea. Basically all types, except smoked lapsang souchong. Favorite tea types: mid-aged sheng puer, high mountain Taiwanese oolongs, aged lighter oolongs, dan cong oolongs, certain black teas. Other than that I’m a well-rounded nice-ish person who does epidemiology for work and outdoors things, especially bikes, for fun, among other things. Also, I think the differences between unglazed clays used for yixing-style pots are figuratively bologna.

Location

Richland, WA

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