Qimen Hong Gong Fu

Tea type
Black Tea
Ingredients
Not available
Flavors
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Caffeine
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Certification
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Edit tea info Last updated by Jason
Average preparation
200 °F / 93 °C 2 min, 15 sec

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2 Tasting Notes View all

  • “I am not a big fan of Qimen/Keemun black tea, but out of the few I've tried this is my favourite. Rich velvety texture, deep pungent black tea base, and the floral, smoky, and spice notes combine...” Read full tasting note
    85
    DMTea 311 tasting notes

From Camellia Sinensis

Also called Keemum, this black tea from Anhui, China is of the highest grade in its category. The rich aroma carries hints of orchids and roses. Very delicate, this tea is light and has a slightly smoky and chocolaty finish. (from website)

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2 Tasting Notes

85
311 tasting notes

I am not a big fan of Qimen/Keemun black tea, but out of the few I’ve tried this is my favourite. Rich velvety texture, deep pungent black tea base, and the floral, smoky, and spice notes combine well. The main characteristic I like most about it is the deep pungent flavour (and I mean this in the best way possible), but I know this is not something everyone enjoys.

To finish off the last of my 50g purchase, I brewed it with short steeps. Given the appearance of the leaves I was pleased with how rich and complex Qimen stays throughout all the steeps. Usually I do not have such excellent results with broken leaf.

Not sure if I would recommend this if you are looking to get into Qimen, (as there are much cheaper options out there), but I found this to be a wonderful experience.

100ml gaiwan, 2 tsp, 6 steeps (rinse, 30s, +10s resteeps)

Preparation
200 °F / 93 °C 0 min, 30 sec

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