EN DE CH

Qimen Maofeng

 

Qimen, known also as Keemun, is one of the most known Chinese black tea in the Western world.

The term Keemun is used for commercial, machine made grades, often blended with other black teas, for instance to obtain English Breakfast.

On the contrary, traditional Qi Hong Cha (Qimen red tea) is a superior tea. The best grades are completely handmade in small batches. Infused right, Qi Hong has a rich malty taste; extraordinary rich. Finer selections like this one are very floral, with leather and cocoa notes and, sometimes, tinges of smoke.

Qi Hong Maofeng is a rare, unrefined tea. The leaves are rolled lengthwise in a slender, fragile shape. The taste is complex, clean and delicate.

  • ORIGIN:  Qimen, Anhui, China
  • MEANING:  Qimen red downy tips (qi hong maofeng)
  • HARVEST TIME:  April 9, 2018
  • TASTE:  Malty, rich, floral


Preparation
IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 90°C
  • Infusion time: 5 min
GONGFU CHA METHOD
  • Quantity: 3g / 100ml
  • Water temperature: 90°C
  • 4 infusions: 75, 60, 75, 120 sec

For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high water temperature would burn the leaves, resulting in bitter taste.

Thirsty for tea knowledge?

Our latest YouTube video:

GONGFU CHA Q&A: Tea Expert Shares Tips to Get the Best Gongfu Cha Experience.

You asked, we answered! Gabriele looks at viewer questions about the nitty-gritty of gongfu brewing.

    GONGFU CHA Q&A: Tea Expert Shares Tips to Get the Best Gongfu Cha Experience