Nuomi Xiang Hong Cha

Nuomi Xiang Hong Cha, meaning sticky rice fragrance black tea, is a traditional Dai minority creation made by blending tea leaves with those of a fragrant herbaceous plant (Strobilanthes tonkinensis) during the Sha Qing (kill the green) and rolling stages of production. Only two to three leaves of this plant are mixed with a kilogram of tea to impart the sweet, glutinous aroma of sticky rice, a staple in Dai cuisine. Not surprisingly, the comforting and hearty smell and taste of cooked sticky rice dominates the first infusions. This is complemented by a thick, almost broth-like liquor and an umami flavor reminiscent of miso soup. The taste evolves in later infusions, transitioning from malty to floral notes of rose and the nutty bitterness of unpeeled almonds.

If you are up for an experiment, try mixing the tea with sticky rice to create a soothing soup, a common meal among the Dai people.

Written by Sven