Mi Xiang tea (sticky rice fragrance)

Drank a tea once called "mai cha" which basically means wheat tea. Someone said later that it can also be called mi xiang tea, but other than that I've not heard of this. Can you provide more information please?

During an int'l food exhibition I received some samples of teablocks of pu-erh and yunnan black tea by a company called Yunnan Haichao Teablock. Upon entering their website I saw they also make these so called Mi Xiang "sticky rice fragrance" teablocks. see

Alon

Also on TaoBao there are references to "glutinous rice" when describing Puerh. I don't get the gist.

Jim

al> > Drank a tea once called "mai cha" which basically means wheat tea.

Glutinous Rice = Sticky Rice = Mochi = Short-Grain Sweet Rice It's all basically the same kind of rice.

--scott

I'd still like to know what sticky rice tea is supposed to taste like? Anyone?

I dunno, next time you make sticky rice, pour some of the water off and taste it.

--scott

I think it's made with the *leaves* of glutinous rice as well as tea leaves. But I actually haven't tasted it.

/Lew

hey, look what I found in Yahoo! Groups: