The irresistible charm of Mi Xiang Black Tea lies in its luscious honey-like aroma and velvety smooth aftertaste.
The secret behind this enchanting fragrance is closely tied to the presence of leafhoppers in the tea garden. When these tiny insects bite the tea leaves, the affected areas turn yellow and trigger the production of aromatic compounds that give both Mi Xiang Black Tea and Oriental Beauty their signature muscatel and honeyed aroma.
Harvesting this tea is an exceptionally delicate and labor-intensive process, as each leaf must be meticulously handpicked to ensure it has been nibbled by leafhoppers. However, not every tea garden is fortunate enough to attract these tiny insects. For leafhoppers to visit, the tea must be grown without pesticides, allowing them to thrive naturally. Yet, even under ideal conditions, their presence is never guaranteed, making their arrival a matter of both patience and luck.
The more leafhoppers feed on the tea leaves, the more pronounced the honey-like aroma in the final tea. However, this comes at a cost—excessive leafhopper activity weakens the tea trees, causing significant damage and potentially threatening their survival. As a result, tea farmers face a constant dilemma when producing this tea. While the mesmerizing muscatel fragrance is highly sought after and unforgettable, they must also consider the long-term health of their tea trees, balancing the pursuit of exceptional flavor with the sustainability of their crops.
Mi Xiang Black Tea exudes a delightful sweetness reminiscent of muscat grapes and honey. Its fragrance is so rich and captivating that it feels less like traditional black tea and more like an exquisite dessert wine, enveloping you in a dreamy, uplifting sensation with every sip.
Like Oriental Beauty and High Mountain Formosa, Mi Xiang Black Tea is made exclusively from tea leaves that have been bitten by leafhoppers. When these tiny insects feed on the tea leaves, the plants respond by producing defensive compounds—similar to how the human body generates antibodies. Scientifically, these compounds are known as phytoalexins. However, during the fermentation process, their molecular structure transforms, giving rise to the tea’s signature honey-like sweetness.
To encourage leafhoppers to feed on the tea leaves, the tea garden must be carefully maintained in a way that makes it inviting for them. This means avoiding pesticides, refraining from excessive weeding, and preserving a highly natural environment. When the tea leaves are bitten by leafhoppers, they turn yellow—resembling banana peels—and develop a slightly rough texture. At first glance, these leaves may appear unattractive, but it is precisely these golden-hued leaves that give rise to the tea’s enchanting honeyed aroma.
Savor the alluring natural sweetness of this tea, a true gift of nature, brought to life by the delicate balance between the tea trees and the tiny leafhoppers.
Please take note of the yellow spots that have formed around the leafhopper. These markings are a key indicator of its presence and interaction with the tea leaves.
Leafhoppers do not visit every tea garden, and while pesticide-free cultivation is a fundamental requirement, luck also plays a crucial role. Even with the ideal natural conditions, there is no guarantee that these tiny insects will appear, making their presence a rare and unpredictable gift of nature.
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