Mao Xiang Hong Cha (Maotai Fragrance Black Tea)
Mao Xiang Hong Cha, also known as Maotai Aroma Black Tea, is a unique tea created in collaboration with retired engineers from the Maotai Group, blending traditional Maotai liquor fermentation techniques with modern microbial technology. The tea is produced through over a hundred intricate steps, resulting in a product that combines floral, fruity, honey, and distinctive sauce-like aromas reminiscent of Maotai liquor.
The fresh leaves are sourced from EU-standard and organic tea gardens in Fenggang (Zinc-Selenium base) and Meitan Counties in Guizhou Province. The tea is hand-picked between March and November at an altitude of approximately 1000 meters, using the standard of one bud with two or three leaves.
Processing includes sun withering, indoor withering, tossing, anaerobic fermentation, fixation, rolling, drying, and a second-stage microbial fermentation. The result is a tightly rolled black tea with a rich aroma, golden liquor, and a complex flavor profile that lingers across ten or more infusions.
Mao Xiang Hong Cha is not only a refined beverage, but also a tea with functional potential: it contains over a thousand beneficial microorganisms that may aid digestion, promote metabolism, support the liver, reduce blood pressure, and assist in post-drinking recovery.
For brewing, use 3–5 grams in a white porcelain gaiwan. Rinse the tea with 90–95°C water, steep for 3–5 seconds for the first infusion, and adjust timing for subsequent steeps. The tea retains aroma in the empty cup and develops depth over time.