Red Mystic (Mojiang Hong) OG+

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红色神秘 (Mojiang Hong)


Mojiang District, Pu-Erh City, Yunnan, China    

Grown mainly from the Mao family farm but also in neighbouring farms within the village. After the tea is plucked, it is taken to the local Mojiang District tea production facility for production i.e. withering, rolling, oxidisation and drying. This is an example of a true tea co-operative at work where the tea may have started out being grown in one farm but due to demand, neighbours are introduced the cultivar. Consistency is then maintained by using the one co-op production facility in the community for this particular tea.

The Mao family and neighbouring farms that grow Red Mystic are situated in a high elevation of approximately 1680M+ sea level elevation. The elevation gives it a cooler weather and plants tend to grow slower but yield a brighter, more developed and balanced cup.

The Red Mystic is what the Chinese term a 'tree' tea versus a 'bush' tea. The plants of 'tree teas' have a more pronounced main trunk, they are usually hardier and more established plants than bushes. 'Tea trees' usually offer more flavoursome brews, even in a large rolled whole leaf form such as in the case of the red mystic.

Dry leaves: long, wiry leaves, brown with yellow and amber streaks
Taste: molasses and sweet malt flavour profile and aroma
Process: fully oxidised


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1tbs/4g 90



0:15 x 4

Alternate brew methods 

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