Qimen Maofeng


Qimen, known also as Keemun, is one of the most known Chinese black tea in the Western world.

The term Keemun is used for commercial, machine made grades, often blended with other black teas, for instance to obtain English Breakfast.

On the contrary, traditional Qi Hong Cha (Qimen red tea) is a superior tea. The best grades are completely handmade in small batches. Infused right, Qi Hong has a rich malty taste; extraordinary rich. Finer selections like this one are very floral, with leather and cocoa notes and, sometimes, tinges of smoke.

Qi Hong Maofeng is a rare, unrefined tea. The leaves are rolled lengthwise in a slender, fragile shape. The taste is complex, clean and delicate.

  • ORIGIN:  Qimen, Anhui, China
  • MEANING:  Qimen red downy tips (qi hong maofeng)
  • HARVEST TIME:  April 9, 2018
  • TASTE:  Malty, rich, floral

  • Quantity: 6g / 500ml
  • Water temperature: 90°C
  • Infusion time: 5 min
  • Quantity: 3g / 100ml
  • Water temperature: 90°C
  • 4 infusions: 75, 60, 75, 120 sec

For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high water temperature would burn the leaves, resulting in bitter taste.

Thirsty for tea knowledge?

Our latest YouTube video:

How To Recognize Handmade Gaiwan: Comparing low- versus high-quality porcelain, and tips to tell if a gaiwan is handmade or mass-produced.

    Video: How To Recognize Handmade Gaiwan