Chinese Red tea Qimen Hongcha (Keemun)

Legends about the origin of Keemun tea

Qimen Hongcha is considered a relatively young variety – it is believed that it was created in 1875. According to legend, the founder of red tea production in Qimen County was Yu Gan Chen, a former worker at a tea factory in Fujian Province. Having assessed the growing demand for black tea from the British, the young man decided to apply the leaf processing methods used at Fujian factories in his homeland.

Returning home to Qi Men, Yu Gan Chen opened his own business to grow and produce a new type of tea, where previously only green tea had been produced. The favorable climate and the founder's hard work made Keemun popular all over the world.

Growing area and collection features

The cultivation and harvesting of Qimen tea is concentrated in Anhui Province, located in eastern China. Most tea factories are located in Qimen County, with several more opening in nearby counties – Dongzhi, Guichi, Shitai and Huangshan.

The tea plantations where Qi Men is grown are scattered along the slopes of Huangshan, a mountain range that has been recognized as a UNESCO World Heritage Site due to its unique beauty and habitat of rare species of flora and fauna.

Despite the predominance of granite rocks, in the Huanshan part, nature has created all the conditions for growing red tea. Iron-rich loamy soils, a warm and moderately humid climate ensure good growth and special properties of the tea leaf. Qimen is grown at an altitude of 800-1200 meters, where the balance of temperature, light, humidity and mineral composition of the soil is optimal.

During the year, up to four harvests of tea leaves are obtained, and to preserve its taste and aromatic properties, the resulting raw material is processed immediately after collection for one day. To create high-quality red Qimen Hong Cha, only tender young buds with two or three leaves are used.

Features of production of Qi Men Hong Cha

The classic production chain for making red tea has its own subtleties. The tea leaf is dried and heated at low temperatures, then allowed to "rest", after which it is dried again, cut and carefully sorted. The resulting product has a uniform texture, with tightly twisted small tea leaves of a very dark, almost black color.

Varieties of Qi Men Hong Cha Tea

Experts distinguish 4 varieties of Qi Men Hong Cha:

• Keemun Xin Ya (early tea) is a variety with the lowest strength.
• Kongou (Gongfu-Kimun) – tea from undamaged leaves, subject to the most careful sorting.
• Mao Feng (Kimun-maofeng) is a tea made from unopened leaf buds (tips), rich in flavors, with a special preparation recipe.
• Hao Ya (Kimun-Haoyu) is an elite variety with the maximum content of tips.

Interesting facts

• Today, Qimen Hong Cha is among the top ten Chinese varieties. Moreover, experts call it one of the top three, along with Ceylon Uva tea and Indian Darjeeling.
• In China itself, Keemun has won several national titles: “Best of the Most Fragrant,” “Outstanding Among Teas,” and “Prince of Tea.”
• In 1915, Qimen Hong Cha won the gold medal at the Panama-Pacific International Exposition in the United States.
• With the advent of Qimen tea, a tradition arose of giving it to high-ranking guests of China - in 1982, Margaret Thatcher was awarded this honor.

Useful properties of Qi Men Hong Cha

One of the outstanding properties of red Keemun tea is its ability to enhance the beneficial properties of other products. The drink stimulates the central nervous system, has a positive effect on the speed of thinking and memory. In addition, Qimen Hong Cha recommends drinking more often during the period of seasonal diseases, as well as during increased physical activity, since it activates the immune system, increases endurance, gives vigor and promotes fat burning.