Qimen Red Tea [Anhui Qimen Specialty]

What is Qimen black tea? Authentic Anhui Qimen specialty: Qimen black tea

Summary:Do you want to know what Qimen black tea is? This article is a specialized article that provides a detailed introduction to the Qimen specialty of Anhui province - Qimen black tea. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information on Qimen black tea. The full text takes about 13 minutes to read, mainly including the basic introduction of Qimen black tea and its nutritional value? What are the product characteristics of Qimen black tea? How does the history of Qimen black tea come about? The production method of Qimen black tea, the awards and honors of Qimen black tea, and the tasting and eating methods of Qimen black tea

Introduction to Qimen Black Tea

Qimen Black Tea, also known as Qihong, is a traditional Han Chinese tea, a famous historical tea, and a renowned black tea product. Its tea leaves are made from locally grown tea trees, known as "Zhongye Zhong" (also known as Qimen Zhong). Created by Han tea farmers in Anhui Province during the Guangxu period, but historical records can be traced back to Lu Yu's Tea Classic of the Tang Dynasty. Produced in Qimen, Dongzhi, Guichi (now Chizhou City), Shitai, Yixian in Anhui Province, as well as the Fuliang area in Jiangxi Province. Qi Hong is the most unique and fragrant tea among all, renowned for its high aroma and clear reputation. Qi Men black tea is the finest among all black teas, enjoying a high reputation and being the favorite drink of the Queen of England and the royal family. It is known for its high aroma and far-reaching fragrance, earning the titles of "the most fragrant tea among all" and "the queen of black tea". What is the nutritional value of Qimen black tea

Thermal energy: The calorie content of black tea is less than 1244 kilojoules per 100 grams

Protein: The content of theanine and the total amount of amino acids in black tea rank second among all types of tea, but black tea also contains a small amount of free amino acids. Carbohydrates and fats: Carbohydrates in tea are mostly polysaccharides, and polysaccharides that can dissolve in boiling water only account for 4% to 5% of the soluble substances in tea. It is a low sugar beverage, and the lipid content in black tea generally does not exceed 3%

Vitamins: Black tea contains a large amount of vitamin C, second only to green tea in terms of content

Minerals and Trace Elements: Black tea contains abundant minerals and trace elements such as calcium, copper, sodium, phosphorus, and zinc

After refined processing, Qi black tea has a tight and fine appearance resembling eyebrows, with delicate seedlings and a dark and smooth color; The aroma of tea leaves is fragrant and long-lasting, resembling both fruit and orchid fragrance. In the international tea market, this aroma is specifically called "Qimen fragrance"; The tea soup color and leaf base color are bright red, with a fresh and mellow taste. Even when mixed with milk and sugar, its aroma not only remains strong but also becomes even more rich

The production method of Qimen black tea

Qihong tea has a fine harvesting process. The buds and leaves of one bud, two, and three leaves are picked as raw materials. After withering, rolling, and fermentation, the buds and leaves turn from green to purple copper red, with a clear aroma. Then, they are baked over low heat until dry. After the production of red tea, it also needs to be refined. The refining process is complex and requires a lot of effort, including sieving, shaking, sorting, closing the door, lifting the screen, cutting, air selection, picking, quenching, blowing, blending, and packing

Picking: Qi Hong is freshly harvested and processed to maintain the effective ingredients of fresh leaves. Qi Hong's picking standards are very strict. High end tea is mainly made from one bud, one leaf, and one bud, two leaves raw materials, and is harvested multiple times in batches. Spring tea is harvested in 6-7 batches, summer tea in 6 batches, and autumn tea is harvested less or not at all

Initial production: including withering, rolling, fermentation, drying and other processes. Change the buds and leaves from green to bronze red, shape the tea into strips, release the aroma, and bake over low heat until dry. Fermentation is a unique stage in the production of black tea and is the key to determining the quality of Qihong tea. The fermentation temperature is controlled below 30 degrees Celsius, and after fermentation, the leaves turn red, forming the quality characteristics of Qihong tea red leaf soup. The initial product is called red tea

Refinement: After making red tea, it is also necessary to refine it, distinguish its length, thickness, weight, and remove impurities. The refinement of Qihong tea requires a lot of effort, so the refined Qihong tea is also known as "Gongfu tea". The refining process is complex, and the finished Qihong tea is made by sieving, shaking, sorting, closing the door, lifting the screen, cutting, air selection, picking, adding heat, blowing air, blending, and packing

In 2010, it was one of the top ten famous teas at the Shanghai World Expo

Tasting and Eating Methods for Keemun Black Tea

Kung Fu Brewing Method

Keemun black tea is best enjoyed when consumed in a clear state, and when brewing Keemun black tea, it is generally recommended to use purple clay tea sets, white porcelain tea sets, and white background red flower porcelain tea sets. The ratio of tea to water is around 1:50, and the water temperature for brewing tea is between 90-95 ℃. Generally, Gongfu black tea is brewed using a pot brewing method. First, the tea leaves are placed in a teapot in proportion, and water is added for brewing. The brewing time is 2-3 minutes, and then the tea soup is poured into the teacup using a cyclic pouring method to make the tea soup evenly concentrated. When drinking, it is important to savor and drink slowly. Good Gongfu black tea can generally be brewed 2-3 times

Specific steps

1. Equipment: Place the teapot, fair cup, tea tasting cup, and aroma cup on the tea tray, place the tea ceremony and sample pot on the left side of the tea tray, and place the kettle on the right side of the tea tray

2. Appreciating tea: Open the tea sample jar and let the guests appreciate the color and shape of the tea leaves

3. Hot cup and can: Pour boiling water into a kettle, then pour the water into a fair cup, and finally into a tea cup

4. Tea pouring: Put the tea into the pot in a ratio of 1:50

5. Tea washing: lift the pot with the right hand and add water, scrape off the foam with the left hand, cover the lid with the left hand, and pour the tea into the smelling cup

6 . The first steeping of Qimen black tea: Add boiling water to a pot, soak for one minute, take the opportunity to wash the cup, pour out the water, take the pot with your right hand and pour the tea into a fair cup, then pour it into a fragrance cup from the fair cup, only filling it up to 70%

7. Carp Jumping Over the Dragon Gate: Use your right hand to cover the tea cup upside down on the fragrance cup, place your right thumb on the bottom of the tea cup, place your index finger on the bottom of the fragrance cup, and flip it around<8. Mountain and Water Tour: Hold the bottom of the tea cup with your left hand, lift the fragrance cup from the cup with your right hand, and turn it around along the rim

9. Enjoy smelling the fragrance: Place the fragrance cup in the palm of your left hand, with the cup mouth facing down, rotate it 90 degrees, with the cup mouth facing yourself, cover the cup mouth with your thumb, place it under your nose, and smell the fragrance carefully<

10. Tasting sweet tea: Three sips are one taste, make three sips to drink, taste carefully, and discover the sweet taste in the tea

11. Second and third bubbles: The operation is the same as above