2026 Honey Jin Xuan Red
Size
Tea Profile
| Tea Type | Red Tea |
|---|---|
| Origin | Sanlun Village, Mingjian Township, Nantou County, Taiwan |
| Cultivar | TTES No. 12 · Jin Xuan 金萱 |
| Harvest | 2026 |
| Production Date | 18 May 2026 |
| Oxidation | Fully oxidised |
| Leaf Style | Long, tightly twisted whole leaf |
| Brewing Style | Gong Fu or Western |
Origin and Character
From Sanlun Village in Mingjian Township, Nantou County, this 2026 red tea offers a particularly Taiwanese interpretation of the Jin Xuan cultivar. Better known internationally through its use in oolong, TTES No. 12 is equally capable of producing a soft, aromatic fully oxidised tea, here shaped around the natural 蜜香 mìxiāng, or honey fragrance for which leafhopper-influenced Taiwanese teas are known.
During the growing period, small green leafhoppers feed on the tender tea shoots. The plant's response changes the aromatic chemistry of the leaf, and careful oxidation subsequently develops the characteristic honeyed, fruity and floral fragrance. It is the same fascinating interaction with nature associated with some of Taiwan's most distinctive teas, expressed here not as an oolong but as a fully oxidised red tea.
The dry leaf is predominantly long, slender and tightly twisted, with deep charcoal-brown colouring and occasional warmer copper-brown tips. The relatively even manufacture and limited coarse material give it a composed whole-leaf appearance.
Aroma and Flavour
| Aroma | Natural honey, caramel, ripe lychee and longan with delicate white florals |
|---|---|
| Liquor | Clear, bright orange-red to amber |
| Flavour | Honeyed sweetness and caramel developing into ripe fruit and gentle floral notes |
| Mouthfeel | Smooth, rounded and gently coating |
| Finish | Persistent honeyed sweetness with a clean returning sweetness |
✦ The Astraluna Perspective ✦
What makes this tea particularly interesting is the meeting of cultivar, place and natural leafhopper influence. Jin Xuan is familiar to many tea drinkers through Taiwanese oolong, yet full oxidation allows a different side of the cultivar to emerge: deeper fruit, warmth and sweetness without losing its naturally aromatic character.
It also offers an illuminating counterpart to Oriental Beauty. Both are shaped by the interaction between the tea plant and leafhopper, but their manufacture takes them in different directions. Oriental Beauty preserves the structure of a highly oxidised oolong; this tea carries the process through to red tea, placing honeyed fragrance within a fuller, warmer liquor.
It is particularly suited to unhurried Gong Fu sessions, quiet afternoon drinking and anyone interested in exploring Taiwanese tea beyond the better-known high-mountain oolongs. Across successive infusions, the pleasure lies as much in the persistence of its fragrance and returning sweetness as in any single flavour note.
Brewing Notes
| Method | Leaf | Water | Time |
|---|---|---|---|
| Gong Fu | 5–6 g per 100 ml | 90–95°C | No rinse required; 10 sec, then gradually extend |
| Western | 3–4 g per 250 ml | 90–95°C | 2½–3 min |
For Gong Fu brewing, begin with short infusions and allow the tightly twisted leaves to open gradually. Using water towards 90°C should place greater emphasis on honey, fruit and florals; moving towards 95°C will draw more body and structure from the leaf.
For a complete method, read How to Brew Chinese Red Tea (Black Tea).
Storage
Store sealed in a cool, dry and odour-free place away from direct sunlight, heat and moisture. As an aromatic red tea, it does not require the airflow used for traditionally aged teas; good airtight storage will help preserve its honeyed and floral fragrance.