Qi Men Black Tea, originating from Qimen County in Anhui Province, is one of China's most prestigious black teas. The region's high-altitude, misty climate and fertile soil create a unique environment for cultivating tea. Known for its delicate aroma and rich, smooth flavor, Qi Men Black Tea is often referred to as the "king of black teas." The tea leaves are hand-picked and undergo a meticulous process of withering, rolling, oxidation, and drying to develop their signature floral notes and honeyed sweetness. With a bright, reddish-brown infusion and a refreshing, mellow aftertaste, Qi Men Black Tea is a favorite among tea connoisseurs both in China and internationally.
Qi Men Black Tea offers a refined and balanced flavor. The initial aroma is light and floral, followed by a smooth, mellow taste with hints of honey and a subtle, fruity sweetness. The finish is refreshing with a mild, lingering aftertaste that leaves a delicate warmth.
The tea leaves are slender, tightly rolled, and dark brown with some golden tips. When brewed, they unfurl to reveal a soft, vibrant reddish-brown color, with a supple texture, demonstrating the tea’s premium quality.
Porcelain or glass teacups are best for appreciating Qi Men Black Tea. A glass cup will highlight the bright red liquor, while porcelain cups help to emphasize the fragrance and maintain the warmth of the tea, enhancing the overall experience.
Add 5-8 tea leaves per 100-300 milliliters of water (80°C water temperature). Steep for 1-2 minutes. This tea is suitable for multiple infusions, with each steeping offering a new layer of aroma.
In China, it is common to brew tea in a glass cup. Simply place 3-5 tea leaves into the glass cup and pour in 80°C water to enjoy the refreshing aroma and taste. This method also allows you to observe the unfolding of the tea leaves.
For storing Lion’s Peak Longjing, it is best to use a tall, thick-walled porcelain or glass container to protect the tea leaves. In China, people also prefer to brew the tea in tall glass cups for an elegant experience. Another option is using a Gaiwan (盖碗) for brewing, where the leaves can be gently broken and placed in the Gaiwan for infusion.
