Qimen Black Tea

Qimen black tea is the best in black tea and the most famous tea in China. Together with Indian Amsa black tea, Darjeeling black tea and Sri Lankan Wuwo tea, it is called "the four largest black teas in the world". Founded in 1875, it is recognized as the first of the three high-flavor black teas in the world. As a symbol and typical representative of China tea culture, Qi Hong is known as "the most fragrant tea in China" and "the queen of black tea".

What made the black tea queen's best reputation?

1. Origin/produced in Qimen County, Huangshan City, Anhui Province, with average temperature 15.5℃ and precipitation 17 16m.

Qi Hong has excellent natural conditions. Many trees and tea trees in mountainous areas are planted in fertile red and yellow soil. The climate is humid and the rainfall is abundant. "It will be foggy in the morning and evening when it is sunny, and it will be cloudy all day when it rains." The deep soil layer and fertile soil provide excellent conditions for the growth of tea trees. The highest peak is Guniujiang, with an altitude of 1728 meters, and the lowest point is only 79 meters above sea level, which is the lowest point of falling into the lake. The difference between them is as much as 1649 m, which is very rare in the history of tea. Qimen is a typical tropical monsoon with an annual average temperature of 15.5℃. It is a tea planting base brewed by nature.

Second, the production process

1. Initial system

Withering, rolling, fermentation, drying and key process fermentation. After fermentation, theaflavins and thearubigins → leaves turn red, forming the red leaves of Qimen black tea and the quality characteristics of red soup. The primary finished product is called black tea.

extract and purify

Wool screening, shaking screening, screening, door locking, screen lifting, cutting, winnowing, sorting, fire repair, cooling, splicing and packaging. It takes a long time to refine Qi Hong, so refined Qihong tea is also called "congou tea".

Step 3: Select

The raw material of tea is fresh leaves of local "leaf planting species" (also known as Qimen species), and the effective components of fresh leaves are used. High-grade tea is mainly composed of one bud and one leaf and one bud and two leaves. It is a reasonable way to pick tea in batches. Tea is not only the object of picking, but also the nutritional organ of tea trees.

Grasping its picking and keeping is a university question. If harvesting is concentrated, leaving too few leaves will lead to: ① the decrease of photosynthesis and the decrease of organic matter formation and accumulation; ② The growth of tea trees is poor, premature aging, and the economic life is shortened.

However, too many leaves in tea garden will lead to: ① the decline of tea production; ② Tea trees consume too much water and nutrients, with fewer branches, sparse germination, more flowers and fruits, and lower tea quality.

Step 4: Brewing.

1. shape: curved and tightly knotted.

2. Aroma: Mature fruit is sweet.

3. Taste: fresh, smooth, sweet and fruity.

4. Suitable utensils: bowls and teapots. Soak the soup in 90℃ water for about 5s, and then take it out quickly, pour it clean at one time until the tea leaves are separated, and then pour it into the teacup for drinking.

Verb (abbreviation of verb) storage; stock

1. Shelf life: generally 24 months. As long as it is sealed at room temperature, it doesn't need to be put in the refrigerator. The temperature is controlled below 25 degrees Celsius and the relative humidity is controlled below 50%.

2. Attention: moisture-proof, odor-proof, light-proof and sealed.