| Jiu Qu Hong Mei is also named “Long Jing (Dragon Well) Black Tea” or “Jiu Qu Hong”,"Nine Meander Red Plum", "Jiu Qu Oolong", which is originated from the same producing area as the famous Dragon Well tea,from 500 meters Da Hu Mountain the suburb of Hangzhou city, the Peak is a basin, located in Zhejian Province of China.Firstly developed in 1926, Jiu Qu Hong Mei is the only black tea from Zhe Jiang province, it's a very rare and famous black tea,as Zhe Jiang has got 28 famouse teas, but 27 of them are green. It finally gained noticed worldwide in 1995, when this tea was mentioned in Wang Zufeng's popular novel, "A Magnificent Tree of the South."
Jiu Qu Hong Mei named after its unique red plum color tea soup when brewed. It’s a fine tea, 100% authentic, superb quality,that rivals any other high quality teas in aroma and rich flavor. The picking standard for Jiu Qu Hong Mei is one bud with 1-2 tender leaves,characterized by long, brittle, twisted leaves that resemble tight fish hooks with luster black color, and the best picking season is before Chinese Qing Ming Festival.
Jiu Qu Hong Mei is medium amber in color, clear and smooth texture, sweet fruity taste. The bright red infusion has an appetizing honeyed sweet aroma while the taste is wonderfully smooth. Fresh black tea has a charming wonderful fruity flavour with the most delicate hints of pine, orchid, crushed apple and a rich, floral sweet underlying refreshing mouth-feel taste, smooth aftertaste lingered.
Try our selected fresh black tea with an indescribable flavor, with the most delicate hints of pine, orchid, crushed apple and a rich, floral sweet underlying taste. The preferred method of brewing is an Yixing teapot or a gaiwan. After boiling the water to 212°F ( 100° C) rinse the gaiwan or teapot once. By rinsing we ensure the teaware is free of any unwanted matter as well as create optimal heat conditions for brewing. We suggest 5-7 grams of tea per 150 ml of water. However, these parameters have more to do with personal tastes than any sort of scientific groundings. The lengths of the infusions are also dependent upon personal preference for either a weaker or stronger infusion. As such we suggest starting with shorter infusion times of up to one minute for the first and second brews while gradually increasing infusion times by one minute for each consecutive brew.
Dry Leaf: dark chocolate,long and thin, hints of sweetness
Wet leaf: nutty, chocolatey
Liquor colour: amber, bright
Liquor nose: nutty
Liquor flavour: mildy sweet, nutty, mixed berry,with a hint of dried fruits
Mouth Feel: very smooth, refreshing
Gaiwan Lid: nutty, sugar sweet once cooled |
