San Xia Mi Xian Black Tea

Black tea from the San Xia region, located in the hilly countryside south of Taipei. Leaves from Chin Xin Gan Zhi cultivar bushes grown at 300-400 metres altitude, harvested in April 2024. Long, unbroken, oblong shaped, fully oxidised leaves with dark brown colour and sweet woody and honey aroma. A lighter, golden orange infusion of delicate, smooth, balanced, intensely sweet flavours with predominant notes of honey, ripe peach and mango.
The San Xia region is particularly renowned for its green tea production and this cultivar is also used for the Bi Luo Chun tea we have on offer. In the past, the area also produced a steaming tea known as Formosa Tarry Souchong, which has recently been abandoned.

How to prepare Mi Xian Black Tea

Use 5 grams of tea leaves for 0.5 litre of boiling water cooled to 85-90 °C, steep for 2–3 minutes. Feel free to experiment with steeping time, water temperature, and the amount of tea leaves. You can also read our articles on tea preparation and water quality. These tea leaves are also suitable for Asian-style preparation, which includes multiple infusions: you steep 5 grams of tea leaves per 150 ml of water that has boiled and cooled to 85–90 °C for 20 seconds and in the following three infusions, you steep the leaves for 30, 40, and 60 seconds, respectively.