Description Brewing Guide 漢字 極品日月潭蜜香紅茶, 原種 origin Yuchi, Taiwan craft twisted, mi xiang flavor notes honey, stone fruit, gingerbread 漢字 極品日月潭蜜香紅茶, 原種 origin Yuchi, Taiwan craft twisted, mi xiang flavor notes stone fruit cobbler, honey, floral A reserve-grade harvest of one of our most popular teas, Native Cultivar Reserve is bright, fruity, and naturally sweet, with a honey-like finish that dances on the palate. It took us over four years of focused sourcing to find a crop that met our standards for quality and taste, eventually leading us to this very limited harvest. As its name suggests, Native Cultivar Reserve is harvested from a variety of tea plants that originally grew wild in Taiwan. In the early 1900s, the colonial Japanese administration identified the variety as a prime candidate for black tea production; thereafter, the cultivar was planted in the hills surrounding Nantou County’s Sun Moon Lake in Yuchi, Taiwan. Native Cultivar Reserve belongs to our Mi Xiang collection of teas, meaning that the leaves were bitten by leafhoppers prior to harvest. As a result, the crop has a remarkably sweet honey aroma. Controlled oxidation preserves these delicate aromas of honey and fruit, and gives this black tea a brilliant ruby-amber liquor. 1g per 1oz at 180°F for 2m This is our favorite way to brew most black teas, since the moderate water temperature and brew time increase sweetness and texture while limiting astringency. If you prefer a more intense brew, try increasing your water temperature. To further highlight sweetness (particularly with our mi xiang crops), reduce water temperature while increasing brew time. Learn the fundamentals of tea brewing and master your technique here.
