Chinese Name: Qimen Hong

Profile

Leaf:	Black leaves with occasional golden tips
Infusion:	Bright, gold and orange
Aroma:	Florid, round and cinnamon scented
Taste:	Honey sweet with full bodied lingering aftertaste

Harvest Season:	Spring 2007
Origin:	Qimen County, Anhui Province
Processing Method:	Baked
Leaf Form:	Buds and leaves
Organic Cert:	China OFDC

Description of Tea

Qimen black tea has been recognized as a prized Gong Fu tea for more than a century in China and has been enjoyed for years as a landmark traditional English breakfast tea in the West. Known for its bright ruby red liquor, full-bodied honey sweet infusion and smooth, lingering aftertaste, Qimen offers a flavor composition loved by both the East and West alike. This season we are offering a mid-grade variety Qimen from Anhui County, the home of genuine original Qimen black tea, which offers a fragrant and flavorful, full-bodied composition and a lovely, bright gold and orange infusion. This tea is wonderfully aromatic and presents a smooth floral and mild, cinnamon accented aftertaste.

 

Preferred Method:	Gaiwan 200ml
Acceptable Method:	Yixing Teapot 200ml
If You Must:	Teapot
Quantity of Tea:	5-7 grams
Water Temp:	212° F, 100° C
Infusion Time:	30 seconds first and second brew; increase by one minute each consecutive brew

How to Brew?

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 200 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 brew while gradually increasing infusion times by one minute for each consecutive brew.