Studio pack
Qǐ Mèn Hóng Chá
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Qǐ Mèn Hóng Chá祁门红茶
Qímén Hóngchá
- Origin
- China, Ānhuī Province (安徽省, Ānhuī Shěng)
- Tea type
- Gaiwan
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
SKU · QIMEN-HONGCHA-CN
Tea dossier
Provenance and specifications
- Origin
- China, Ānhuī Province (安徽省, Ānhuī Shěng)
- Tea type
- Gaiwan
- SKU
- QIMEN-HONGCHA-CN
Brewing recipes
- Gongfu: 93°C, 5 g / 100 ml, 10s, 4 steeps
- Western: 88°C, 3 g / 200 ml, 180s, 2 steeps
Tea dossier
Brewing, origin and taste notes
Brewing
- Process
- ጪሆንግ በ‘አውሮፓውያን’ ቅርጸትም ውብ ነው — 3–4 ግራም ለትልቅ ስኒ፣ 3–5 ደቂቃዎች መጠጠን። በእንግሊዝ ውስጥ እንደሚጠጡት — ከወተት ጋር ወይም ያለ ወተት። ለ‘የቂመን መዓዛ’ ንጹሕ ጣዕም ለመቅመስ የጎንግፉ ዘዴ ያለ ወተት ይመከራል።
- Tea amount
- 3–5 g per 100–120 ml (gongfu method); 3–4 g per 200–250 ml (European method).
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Red
- Alt Names
- Qíhóng (祁紅, Qíhóng) — commonly accepted abbreviation; Keemun (Keemun) — international trade name; "The Most Fragrant of All" (群芳最); "Prince of...
Taste
- Liquor Color
- Bright, ruby-red with orange undertone, transparent, clear. At the cup's edge — characteristic "golden ring" (金圈, jīnquān) — sign of high theaflavin content and qu...
- Spent Leaves
- Whole, soft, elastic leaves of even red-brown color, glossy. Buds — golden. Uniformity of spent leaves — indicator of proper refining.
- Sensory Source Descriptor Ch Intensity
- 4
- Sensory Source Descriptor Dt Intensity
- 3
- Sensory Source Descriptor L Intensity
- 3
- Sensory Source Descriptor Mn Intensity
- 1
Details
- Picking
- Spring (March–April) — highest grade; summer (June–July) and autumn (September) — standard grades. Early spring harvest before Gǔyǔ (穀雨, ~April 20) is considered best.
- Pluck Standard
- One bud with two-three leaves (一芽二三葉). For premium varieties (Mao Feng, Xiang Luo) — one bud with one-two tender leaves.
- Raw Material
- Whole, undamaged shoots, without coarse petioles. Harvest in dry weather, rapid delivery to workshop. According to DB34/T 1086-2009: "fresh color, without degradation and f...
- Alkaloids
- Caffeine — 3–4% of dry weight. Content is lower than Assam, providing gentler tonic effect.
- Amino Acids
- 1.5–3.5%. L-theanine is responsible for sweetness and smoothness.
- Minerals
- Potassium, phosphorus, calcium, magnesium, iron, manganese, fluorine, zinc, selenium.
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