Red Tea

Qǐ Mèn Hóng Chá祁门红茶

Qímén Hóngchá

Origin: China, Ānhuī Province (安徽省, Ānhuī Shěng). Main area — Qímén County (祁...
Tea type: Red Tea
Caffeine Level: Medium
Water Temperature: 90.000000

Tea notes

Brewing, origin and taste.

Premium Chinese red tea with a unique orchid and honey aroma — the legendary Keemun.

Tea cabinet

Brewing

Brewing Temperature: 90.000000 - 95.000000
Tea Amount: 3–5 g per 100–120 ml (gongfu method); 3–4 g per 200–250 ml (European method).
Teaware: Porcelain gàiwǎn (蓋碗) or thin-walled porcelain teapot — neutral material reveals "Qimen fragrance" without distortion. Yíxīng teapot (宜興紫砂壺) — good option fo...
Water Temperature: 90.000000
Brewing Notes: Qihong is excellent in "European" format too — 3–4 g per large cup, 3–5 minutes steeping. This is how it's drunk in England — with or without milk. For pure tastin...
Water Temperature Detail: 90–95°C. For highest grades (Mao Feng, Xiang Luo) — 85–90°C. Boiling water is acceptable only for low grades.

Origin

Tea Type: Red
Origin Country: CN
Province: Anhui
Category: Famous Teas of China (中國十大名茶). One of the "world's three high-fragrance red teas." Intangible Cultural Heritage of China (國家級非物質文化遺產, inscribed in 2008, project № ...
Coordinates: approximately 29°51′ N, 117°43′ E (Qimen County).
Origin: China, Ānhuī Province (安徽省, Ānhuī Shěng). Main area — Qímén County (祁門縣, Qímén Xiàn), as well as adjacent territories of Yī County (黟縣, Yī Xiàn), D...

Taste

Dry Leaf Appearance: Thin, tightly twisted, even particles with elegant "tip" (鋒苗秀麗). Color — deep black with characteristic "precious luster" (寶光, bǎoguāng) — oily, slightly iri...
Dry Leaf Aroma: Famous "Qimen fragrance" (祁門香) — delicate, elegant, not "hitting the nose" but enveloping. Orchid, rose, honey, powdered sugar, apple, dried fruits. Light un...
Liquor Aroma: Complex, multi-layered. Base — floral-honey complex (rose, orchid, honey). Top notes — apple, dried fruits. Middle — sugar, malt, light "gingerbread" undertone. Base —...
Liquor Color: Bright, ruby-red with orange undertone, transparent, clear. At the cup's edge — characteristic "golden ring" (金圈, jīnquān) — sign of high theaflavin content and qu...
Spent Leaves: Whole, soft, elastic leaves of even red-brown color, glossy. Buds — golden. Uniformity of spent leaves — indicator of proper refining.
Taste: Full, velvety, rounded. Sweetness (honey, malt) dominates, but in balance with gentle, "silky" astringency. Fruity notes (apple, dried fruits), floral (rose), light &q...

Details

Oxidation: 85.000000 - 95.000000
Oxidation Maximum: 95.000000
Oxidation Maximum Detail: 95
Cultivar: Qímén Zhū Yè Zhǒng (祁門櫧葉種, Qímén Zhū Yè Zhǒng) — "Oak-leaf variety from Qimen," *Camellia sinensis* var. *sinensis*. Registered as Huacha...
Picking: Spring (March–April) — highest grade; summer (June–July) and autumn (September) — standard grades. Early spring harvest before Gǔyǔ (穀雨, ~April 20) is considered best.
Phase: Early

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