This well-made and handpicked black tea comes from Ming Jian. Quite unique and rare cause it was made from famous Jin Xuan cultivar mostly used for making oolongs with typical milky, creamy flavours. It’s quite young cultivar invented in 1985 from Qing Xin bush but now it’s very popular because of taste profile and disease resistance. Jin Xuan Hong Cha is this kind of black tea you want to meditate with. Smooth and silky with smell of cereals, donuts, honey and light fruity aromas. No bitterness, no astringency but quite good amount of freshness. It reminds me some good black teas from southern Wuyishan but it has its own quiet personality. Oh, forgot to say: it’s organic.



Origin:  Ming Jian, Nantou county, Taiwan, 

Harvest: May 2018

Cultivar/Tree Variety:  Jin Xuan (TTES 12)

Temperature of water and amount of leaves: 100 C 6-7g/100ml.

Suggested brewing method: Yixing clay teapot or gaiwan of low capacity. First, you should pre-heat empty teapot/gaiwan and tea cups with boiling water. When the teapot is warmed, then you put the tea leaves in. After smelling hot and dry leaves in the pot, gently pour the boiling water to the pot.  First infusion should be very short- not more than 20 second. We suggest to increase brewing time for 5-10 seconds in each next brewing. 

We recommend to brew this tea also in the bowl-style- then please use around 1,5g of leaves for 100ml of water. 

Additional information


30 g, 50 g, 100 g


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