Another very unique black tea from Taiwan, produced from a cultivar imported from China's famous Wuyi area between 1796-1820 (referred to as Wu Yi Zhong, 武夷種). Typically the cultivar has been used to produced heavier roasted oolongs similar to those from Wuyi with black tea production a more recent innovation. It makes for an interesting cup that is complex yet refreshing, achieving both qualities of fine Taiwanese black teas and Wu Yi Shan oolongs. While the cultivar originated from Wu Yi Shan, of course it has since undergone natural changes that make it unique and different in its own right. With the Japanese rule over Taiwan, the tea landscape was much altered and a lot of the traditional cultivars that were brought from China were lost or simply replaced. Interestingly, the Japanese sought to develop a black tea industry in Taiwan in order to rival the British black tea industry.
The aromatic leaves of this Mingjian Wu Yi black tea are rather long, thin and wiry in appearance. The liquor produced is a dark red colour with a lovely fruity aroma. The taste is light yet complex.
- Nantou, Ming Jian
- 300-400 MAMSL
- loose tea
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