The classification of Keemun Black Tea category and grade which fragrance and taste of Keemun Black Tea tastes best?

Qimen Hongmao Peak

Origin: and Qimen, Anhui

An ancient label to let the world know about Chinese black tea is Qimen. It is not the first black tea to be produced or exported, but it has certainly won one of China's best reputations in the West. Nowadays, however, the name is often used in the mass market to represent a certain level of fragmentation in China's Anhui Province. The fact is that the quality produced in this region varies, from tea bags to products that can compete with the best black products anywhere in the world. In this review, we will look at several of them.

The word "Qimen" is an ancient Roman letter in Xiamen dialect and is used to denote the name of a small town called Qimen. Black tea produced nearby used to gather here for export and trade. This town is located in the south of Huangshan Mountain. Interestingly, another kind of tea export, Songluo (or Songluo), originated here.

We will compare a typical good example of a first-class export product with a Qimen product.

Qimen Maofeng, Qimen Kungfu, Qimen, etc.

The traditional Maofeng, usually referred to by farmers as Qimen Maofeng (or Qimen Hongmaofeng, yes, the same as Huangshan Maofeng), or other gaudy names, are now decorated in various shapes and are produced with the same variety of Huangshan Maofeng. As a result, farmers have the flexibility to designate their fresh leaves to produce any product with higher demand. As discussed in Huangshan Maofeng's article, both teas have a small number of cultivated varieties in the region, so there are differences in the synthetic taste characteristics of the final product, in which production variables play a key role.

Brewing

Generally speaking, the tea temperature of Qimen Maofeng is slightly lower and the soaking time is slightly longer to obtain the best texture and taste. In other words, when you drink directly. If you add something else to your tea, you may want to consider using a stronger brewing method to increase the temperature and the amount of tea.

Making tea in a larger pot is a very comfortable tea, and you can keep it a little careless, such as the temperature is too low or the time is too long. However, this is not the best black tea.

Aroma and taste

The fresh, exquisite traditional style does have floral aromas that can ripen to a deeper, honey-toned wood flavor. The obvious smell of maltose also blends well with other smells. However, its overall aroma is not the best of traditional black tea, contrary to what publicity and publicity have been trying to describe. For example, Fujian has a stronger and more distinctive flavor, while Yunnan has a more floral flavor.

If brewed correctly, it tastes quite sweet, lively and silky. Traditional high-quality black tea does have extra density in the body, which is not as rough as most standard black tea.

Some products also have a "smoky" aroma, perhaps to imitate the characteristics of the Zhengshan race. The strength of this property varies from product to product, but in any case, the combination with other flavors and aromas is not successful. I think this is due to a slight lack of thoroughness in baking. However, I didn't like the smell of Zhengshan races from the very beginning. I recommend the traditional floral style, not this "smoky" one.

English breakfast, black tea?

Somehow, perhaps for marketing reasons, Qimen standard grade is called "English breakfast" by some tea merchants. "English Breakfast" was actually the name of a mixed drink first used by a New York retailer in 1843, while Keemun Black Tea did not appear until 1875. It was a teahouse owned by Mr. Richard Davies of the Guangdong Tea Company (Canton Tea Company) on Chatham Street (later developed as part of Park Row, west of St. Andrew's Cathedral). Davis added Bai Hao and Pu Chong (a Taiwanese oolong tea) to Kungfu Tea, and Kungfu Tea immediately became very popular. Nowadays, different companies have their own mixed recipes, and what I want to say is that the vast majority of teas that choose that name are substandard. However, most of it is better to use a broken-level base door as a foundation.

If you, like me, prefer the clarity of the taste and aroma of your tea, maybe you should stay at the pure door rather than any mixture. Because of its reputation, a Qimen Maofeng or any other variety is generally several times the price of the export level Qimen. If you still want to add sugar and other things to your black tea, choose something more cost-effective. Spend your budget on other teas you like. Good export-grade tea can be served with sugar and milk. According to your source, it is a big step forward in quality compared with most English breakfasts. Only when you enjoy the light sweetness and liveliness of Qimen Maofeng in your own straight tea, the traditional high-quality varieties are worth buying.

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