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Product description
Our Xiang Yun Honey Black Tea is directly sealed from the 2024 Competition Excellent Prize batch. Crafted from Taiwan Tea Research and Extension Station (TTES) No.20 – Ying Xiang cultivar, this variety is a remarkable cross between Cinnamomum as the mother and Chin Shin Oolong as the father, inheriting both elegance and resilience.
Xiang Yun Black Tea presents a harmonious balance of sweetness and depth, offering a layered complexity that rewards attentive tasting. The liquor shines with a bright golden-red hue, carrying a sweet and refreshing flavor. Its fragrance is reminiscent of citrus blossoms, interwoven with floral and fruity undertones, making it stand out among black teas as a sophisticated and deeply satisfying experience.
Tea Information
Oxidation: 80-100%
Roasting: no
Aftertaste: medium
Cultivar: TTES no.20 Yin Xiang
Year / Season: 2024 Spring
Origin: PingLin, Wen Shan, Taiwan
Competition: Excellent Prize Winner Batch 0088 in 2024Flavour Profile
Appearance:
The dry leaves are tightly rolled with a dark, rich colour, occasionally accented by golden tips. Once brewed, the leaves unfurl into long, elegant shapes, displaying a deep, amber hue in the liquor.
Aroma:The aroma is immediately captivating, with prominent floral notes reminiscent of citrus blossoms, intertwined with a sweet, honey-like fragrance. There’s also a subtle undertone of malt and a hint of dried fruit, which adds complexity to the bouquet.
Flavor:Upon the first sip, the tea offers a smooth, full-bodied experience. The taste is well-balanced, starting with a gentle sweetness that quickly evolves into a rich, robust profile. Notes of ripe fruits like plum and a touch of apricot are present, complemented by a malty depth that is characteristic of high-quality black teas. The floral aspects detected in the aroma carry through in the flavor, offering a lingering, slightly perfumed aftertaste.
Mouthfeel:The texture is silky and smooth, coating the palate with a pleasant viscosity. The tea has a refreshing, brisk quality, leaving a clean, slightly dry finish that invites another sip.
How to Brew
Gong Fu Cha
About 1/4 teapot (4-5g tea leaves) to 100ml Gaiwan, 90°C to 95°C water
50s, 55s, 60s, 65s, 70s
Western
3g, 200ml, 90°C to 95°C water. Steep for 3-5 mins
Behind the Tea
This cultivar (TTES No.20) is also known as Ying Xiang, and was developed by the Taiwan Tea Research and Extension Station (TRES). Its mother plant is Cinnamomum and its father plant is Chin Shin Oolong. It is the 2020th seedling selected from a series of natural hybrids, and was officially registered in 2004. The tree is a medium-sized, broadleaf evergreen with vigorous growth, high yield potential, and strong adaptability, making it especially suitable for processing into black tea.
Product description
Our Xiang Yun Honey Black Tea is directly sealed from the 2024 Competition Excellent Prize batch. Crafted from Taiwan Tea Research and Extension Station (TTES) No.20 – Ying Xiang cultivar, this variety is a remarkable cross between Cinnamomum as the mother and Chin Shin Oolong as the father, inheriting both elegance and resilience.
Xiang Yun Black Tea presents a harmonious balance of sweetness and depth, offering a layered complexity that rewards attentive tasting. The liquor shines with a bright golden-red hue, carrying a sweet and refreshing flavor. Its fragrance is reminiscent of citrus blossoms, interwoven with floral and fruity undertones, making it stand out among black teas as a sophisticated and deeply satisfying experience.
Tea Information
Oxidation: 80-100%
Roasting: no
Aftertaste: medium
Cultivar: TTES no.20 Yin Xiang
Year / Season: 2024 Spring
Origin: PingLin, Wen Shan, Taiwan
Competition: Excellent Prize Winner Batch 0088 in 2024
Flavour Profile
Appearance:
The dry leaves are tightly rolled with a dark, rich colour, occasionally accented by golden tips. Once brewed, the leaves unfurl into long, elegant shapes, displaying a deep, amber hue in the liquor.
Aroma:
The aroma is immediately captivating, with prominent floral notes reminiscent of citrus blossoms, intertwined with a sweet, honey-like fragrance. There’s also a subtle undertone of malt and a hint of dried fruit, which adds complexity to the bouquet.
Flavor:
Upon the first sip, the tea offers a smooth, full-bodied experience. The taste is well-balanced, starting with a gentle sweetness that quickly evolves into a rich, robust profile. Notes of ripe fruits like plum and a touch of apricot are present, complemented by a malty depth that is characteristic of high-quality black teas. The floral aspects detected in the aroma carry through in the flavor, offering a lingering, slightly perfumed aftertaste.
Mouthfeel:
The texture is silky and smooth, coating the palate with a pleasant viscosity. The tea has a refreshing, brisk quality, leaving a clean, slightly dry finish that invites another sip.
How to Brew
Gong Fu Cha
About 1/4 teapot (4-5g tea leaves) to 100ml Gaiwan, 90°C to 95°C water
50s, 55s, 60s, 65s, 70s
Western
3g, 200ml, 90°C to 95°C water. Steep for 3-5 mins
Behind the Tea
This cultivar (TTES No.20) is also known as Ying Xiang, and was developed by the Taiwan Tea Research and Extension Station (TRES). Its mother plant is Cinnamomum and its father plant is Chin Shin Oolong. It is the 2020th seedling selected from a series of natural hybrids, and was officially registered in 2004. The tree is a medium-sized, broadleaf evergreen with vigorous growth, high yield potential, and strong adaptability, making it especially suitable for processing into black tea.