Where is the tea Qimen black tea which varieties how to bubble correctly and taste characteristics

Qimen tea, also known as Keemun Black Tea or Qi Hong, is a kind of Kungfu Tea, so it is also called Qimen Kungfu Tea. It is also one of the top ten famous teas in China, produced in Qimen County, Huangshan City, Anhui Province.

Qimen tea is one of the best black teas in China. In history, it is the favorite drink of the Queen and the royal family. Qimen tea enjoys a high reputation and is known as the "queen of black tea".

1. The History of Qimen Tea

The earliest records of Qimen tea can be traced back to the Tang Dynasty (AD 618-907), but the most recent Qimen tea has a history of only more than 100 years.

In 1875, Qimen people learned the processing technology of black tea from other provinces and created Qimen tea.

In 1876, Qimen tea was of excellent quality because of its superior natural conditions. Therefore, the production area is constantly expanding, the output is increasing, and the popularity is getting higher and higher.

It has attracted the attention of tea merchants in the international black tea market. The Japanese call it "Rose" and British businessmen call it "Keimen".

In 1980, Jimen Tea won the National quality Product Medal.

In 1983, Qimen tea won the national export commodity quality honor certificate, mainly exported to the United Kingdom, the Netherlands, Germany, Japan, Russia and other dozens of countries and regions. It has been the national tea of China for many years.

two。 Growth environment of Qimen tea

Qimen County has a long history of tea production and is "the hometown of black tea in China". As early as the Tang Dynasty, the tea market was very prosperous.

The landforms of Qimen County are mainly mountains and hills. Qimen tea has superior natural conditions, many mountains and trees, warm and humid climate, deep soil layer and abundant rain clouds, which is very suitable for the growth of tea trees.

In addition, the local tea plant is rich in content and high enzyme activity, which is very suitable for the production of Kungfu Tea.

3. Characteristics of Qimen Tea

The main characteristics of Qimen tea are: tight and thin shape; dark and smooth color; long-lasting fragrance; if orchid fragrance, the international tea market is specially known as "Qimen fragrance" or "Qimen incense"; the color of the tea is ruddy and clear; the taste is mellow and has a meaningful aftertaste.

Qimen tea is made from three main processes and twelve special processes. Qimen tea can be divided into 10 grades according to its shape, quality, color and taste.

The higher the grade of Qimen tea is, the more neat the shape is, the brighter the color is and the stronger the aroma is. High-quality Qimen tea is called "ceremonial tea" (literally called ceremonial tea).

4. Qimen tea three swordsmen

Qimen tea is just a general name. The black tea produced in Qimen is called "Qimen Tea". Some Qimen teas have their own names or brands.

Qimen tea three swords guest refers to Huangshan Jinhao, Qi Hongmaofeng, Qi Hongxiang snail. These three kinds of black tea have been developed and improved by a tea expert for decades.

[Huangshan Jinhao]

Huangshan Jinhao is the eldest of the three swordsmen. During the Ming Dynasty (1368-1644), Huangshan Jinhao called Jinyu Xiangming, which was lost after the demise of the Ming Dynasty.

Four hundred years later, in the 20th century, according to historical legends, people have been looking for the classic craftsmanship of Jin Yu Xiang Ming.

Finally, they got the classic technology from an old man in his nineties. After years of practice, the tribute of the Ming emperor reappeared.

[Qi Hongmaofeng]

Qihongmaofeng is a fine product of Qimen tea. Qi Hongmaofeng has a finer craftsmanship and is more fragrant than the traditional Keemun Black Tea.

[Qi Hongxiang snail]

Qi Hongxiang snail is a new famous tea in Qimen tea. The quality of the improved Qihongxiang snail was greatly improved. It has been highly appraised by South Korea, Japan, Malaysia and other national judges.