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Jiu Qu Hong Mei Tea, Zhejiang Red Plum Black Tea, GongFu hong cha

Jiu Qu Hong Mei Tea, Zhejiang Red Plum Black Tea, GongFu hong cha
Jiu Qu Hong Mei Tea, Zhejiang Red Plum Black Tea, GongFu hong cha Jiu Qu Hong Mei Tea, Zhejiang Red Plum Black Tea, GongFu hong cha Jiu Qu Hong Mei Tea, Zhejiang Red Plum Black Tea, GongFu hong cha
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Name:  'Jiu Qu Hong Mei Tea'             Chinese Loose leaf Black Tea

Other Names:  Red Plum Classic, Nine Bend Red Plum, Long jing Hong cha

Origin :  Hangzhou City, Zhejiang, China

Rating : ★★★★★

Grade : TOP, Supreme, Limited in Quantity!

Net Weight :  100 grams          (0.35 oz)         

Storage : stored in a dry place and no direct sunshine

Suggested Usage: Take 2g to 3g of this product and infuse with boiled water. Then it can be served.

Jiu Qu Hong Mei has light brown leaves, clear and smooth texture, sweet fruity taste. The bright red infusion has an appetizing honeyed sweet aroma while the taste is wonderfully smooth.

About  Jiu Qu Hong Mei Tea          

 

Literally, nine bend red plum. Black tea from Mt. Dawu in Zhejiang, ranked just below Keemun for quality and the best black in Zhejiang. Jiuqu is a town in Wuyishan where Juiqu Hongmei was originally produced, but the tea first became popular after the Jiuqu hongcha farmers moved to Dawushan in Zhejiang.

This red tea consists of  tight, thin long strips with "hooks" on each edge. The color is dark and shiny with a rich and deep sweet aroma. It is very pleasant in the mouth, light and smooth followed by a refreshing touch at the end. A very lovely black tea indeed!

China Black Tea
 

Black tea is a completely oxidized (fermented) tea. Black tea, or as it is known in China - hong cha (red tea), was originally only for export to the foreign markets. In China it is called red tea in reference to the color of the infused liquid or to the red edges of the oxidized leaves, as opposed to the color of the main body of the processed tea leaves. At one time, black tea was considered of lesser quality and not desired by the Chinese themselves and therefore, was exported. Which is why, to this day, black tea is what everyone outside of China thinks of when talking about tea, whereas, tea in China is understood to mean green tea.

Black tea is also known as "Congous" in the international tea trade business. The name Congous is actually taken from the Chinese term Gongfu or Kung-Fu. Northern Congous are also referred to as black leaf Congous, "the Burgundy of China teas", and southern Congous as red leaf Congous, "the Claret of China teas".

Black tea leaves come from the same tea plant, Camellia sinensis as does all real tea, but probably the best comes from the Assam subvariety of the plant, Camellia sinensis Assamica, or a hybrid. The infused leaf is a reddish copper color and the liquor is bright red and slightly astringent but not bitter. The important difference is in the processing of the tea leaves, which makes black tea different from the other kinds of tea.

Black tea's caffeine is approximately 3 %, which is the highest of all the different kinds of tea, but still lower than coffee.

Making China Black Tea

The first step after plucking the leaves is to let them wither. Then there are three additional processing steps that the leaves are subjected to before becoming black tea. They are rolled, allowed to fully oxidize (ferment), and lastly they are dried. Also note, that after rolling, they are also sifted to separate the different leaf / leaf particle sizes.

  1. Rolling - The purpose of this step is to actually break open the surface of the leaves. This allows the remaining moisture, sap, if you will, in the leaves to escape and coat the surface of the leaves. This sap is what contains the polyphenols (formerly known as "tannins").
  2. Oxidation - When exposed to the air (oxygen) and under controlled conditions of heat and humidity, some of the polyphenols are oxidized ("fermented") by an enzyme called polyphenol oxidase. These then combine with other poyphenols to form compounds called theaflavins, which gives the leaves a bright coppery red color. Likewise, the theaflavins react with other compounds to form thearubigins. These ultimately render the leaves their final dark brown / black color. The theaflavins are associated with the "brisk" flavor and brightness of black tea, whereas the tea's strength and color are attributed to the thearubigins. At the completion of the oxidation (usually a few hours), the aroma of the leaves also changes from a "leafy" smell to a "fruity" one.
  3. Drying / Firing - Finally they are dried / fired, which stops the oxidation process. It also turns the leaves to their characteristic black color.

 

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We support Paypal and combine shipping, If you want to buy more than one item, Please send me a email (My E-mail: qq124145471@msn.com), tell me their url (including the quantity and weight), we will calculate the discount price.
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