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Jiu Qu Hong Mei

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Product details


Xihu, Zhejiang, China
Type Black Tea
Grade Supreme ★★★★☆
Net Weight 250g 8.8oz / 500g 1.1lb


Expired Date

24 Months

Storage Condition
  • Put it into an airtight and dry container, such as tin cans, tin cans, etc., and finally store it in a cool and dry environment, without storing it in the refrigerator.
  • Temperature: below 25℃, relative humidity: below 50%.

What Is Jiu Qu Hong Mei Black Tea?

Jiu Qu Hong Mei is the only black tea produced from Zhejiang province, China. Zhejiang has about 28 types of famous tea, and they are almost green teas (Such as 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 they taste sweet with a hint of dried fruits. This tea produces a bright liquor and has a wonderful fruity flavor 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 refreshing aroma, look like a 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.

    How To Make Jiu Qu Hong Mei Black Tea?

    The preferred method of brewing is a 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.
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