Keemun Black Tea

Qimen black tea, officially known as "Qimen Gongfu black tea" and abbreviated as "Qihong", is produced in Qimen, Dongzhi, Guichi, Shitai, Yixian in Anhui Province and Fuliang in Jiangxi Province. It is a specialty of Qimen County, a famous tea in Anhui Province and a traditional famous tea in China. It is known as one of the three famous high-aroma black teas in the world together with Darjeeling black tea in India and Uva black tea in Ceylon.

Historical Origins

The history of tea production in Qimen can be traced back to the Tang Dynasty. Lu Yu, the Sage of Tea, recorded in The Classic of Tea that "Huzhou ranks first, Changzhou second, and Shezhou third". At that time, Qimen was subordinate to Shezhou. Around 1875, Yu Ganchen, a native of Yixian County, Anhui Province, established a black tea workshop on Yaodu Street in Jiande County. He imitated the production method of "Minhong" (black tea from Fujian) to make black tea. Hu Yuanlong, a native of Qimen, also drew on the production methods of black tea from other provinces and processed black tea in Qimen.

 Manufacturing Process

Primary Processing

It includes procedures such as withering, rolling, fermenting, and drying.

● Withering: This process promotes the enzymatic activity of fresh tea leaves.

● Rolling: It shapes the leaves into strip - like forms, enabling the contact between tea polyphenols and oxygen.

● Fermenting: This makes the tea leaves turn red.

● Drying: It terminates the enzymatic activity, preventing over - fermentation. Meanwhile, it reduces the moisture content to less than 7%.

Refining

Through procedures like screening, cutting, winnowing, picking and sorting, re - firing, and blending, the rough tea is transformed into a finished tea product with both excellent shape and quality.

Value and Efficacy

Rich in Nutrition: It is abundant in riboflavin, folic acid, carotene, tocopherol, and phylloquinone. It is an important source of fluoride in food. Additionally, it contains elements such as polyphenols, pectin, carbohydrates, and amino acids.

Aids Digestion: Under the action of oxidase, the polyphenols in the tea undergo an enzymatic oxidation reaction, causing a relative reduction in their content. This alleviates the irritation to the stomach. The oxidation products can promote human digestion, having a beneficial effect on stomach health. Regular consumption can reduce inflammation and protect the gastric mucosa.

Refreshes the Mind: Caffeine can boost metabolism, playing a role in refreshing the mind and enhancing alertness.