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Premium Organic Hangzhou Jiu Qu Hong Mei Black Tea * Jiuqu Red Oolong

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Product details

● Origin: Xihu, Zhejiang, China
● Tea Type: Loose Black Tea
● Grade: Premium ★★★☆☆
● Expired Date: 18 Months (540 days);
● Storage Conditions: Dry, Refrigerated, No odor, Well-Sealed, Sunshine Shielded, Low Temperature( Below -10C);
About Jiu Qu Hong Mei Black Tea
Jiu Qu Hong Mei is the only one black tea produced from Zhejiang provice, China. Zhejiang has about 28 types famous tea ,and they are almost green teas (Such like Dragon Well Longjing, etc.).
Jiu Qu Hong Mei picked from 500 meters altitude Dahu Mountain, the suburb of Hangzhou city, the Peak is a basin terrain.
Jiu Qu Hong Mei is a rare black tea, first developed in 1926. The leaves are long and thin and the taste sweet with a hint of dried fruits. This tea produces a bright liquor and has a wonderful fruity flavour and refreshing mouth-feel. This tea is featured by its tight fishhook like leaves with luster black color and brewed in bright reddish infusion releasing freshing aroma, look like red plum in the water, smooth aftertaste lingered.
Jiu Qu Hong Mei is also named "Jiu Qu Oolong". Tea is medium amber in color, clear and smooth texture, sweet fruity taste. The bright red infusion has an appetizing honeyed sweet aroma while the taste is wonderfully smooth. Try our selected fresh black tea with an indescribable flavor, with the most delicate hints of pine, orchid, crushed apple and a rich, floral sweet underlying taste.
The preferred method of brewing is an Yixing teapot or a gaiwan. After boiling the water to 212°F ( 100° C) rinse the gaiwan or teapot once. By rinsing we ensure the teaware is free of any unwanted matter as well as create optimal heat conditions for brewing. We suggest 5-7 grams of tea per 150 ml of water. However, these parameters have more to do with personal tastes than any sort of scientific groundings. The lengths of the infusions are also dependent upon personal preference for either a weaker or stronger infusion. As such we suggest starting with shorter infusion times of up to one minute for the first and second brews while gradually increasing infusion times by one minute for each consecutive brew.
Pick up 1 spoon of Jiu Qu Hong Mei Black tea (About 2~4g) and threw into Gai Wan (or Yixing Purple Clay Teapot) about 150-200ml. Pour water (80–85 °C ) and brewing about 2-3 minutes then serve.
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The Tea Bridge

Chinese Tea Culture

Tea plays an important role in China. It is commonly consumed at social events, and many cultures have created intricate formal ceremonies for these events. Afternoon tea is a British custom with widespread appeal. Tea ceremonies, with their roots in the Chinese tea culture, differ among East Asian countries, such as the Japanese or Korean versions. Tea may differ widely in preparation, such as in Tibet, where the beverage is commonly brewed with salt and butter. Tea may be drunk in small private gatherings (tea parties) or in public (tea houses designed for social interaction).

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