Picked during hot summer day – this tea comes from organic garden where farmer uses natural and sustainable production methods. This hong cha is called “Wuyi” cause it is produced from tea cultivar that came to Taiwan from Wuyishan mountain before the Japanese occupation. And this Wuyi character is very noticeable in that tea. Tea is smooth, very oily and  but bitterness level is really low.

Here you can find really unique flavor of Ukrainian halva made from roasted sunflower seeds, honey and vanilla mixed with hints of wood and cinammon. 

Warm and intriguing tea experience.



Origin:  Ming Jian, Nantou county, Taiwan,

Harvest: August 2020

Cultivar/Tree Variety:  Wuyi

Temperature of water and amount of leaves: 100 C 5-7g/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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