Yi Ji Qi Hong Xiang Luo

A Black Tea from


85 / 100

Calculated from 7 Ratings
Tea type
Black Tea
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Black Tea
Baked Bread, Chocolate, Malt, Raisins, Stonefruits, Caramel, Maple Syrup, Molasses, Apricot, Cocoa, Fruity, Grain, Honey, Smoke, Smooth, Thick, Wood, Floral, Leather, Lychee
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Loose Leaf
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Typical Preparation
Use 6 oz / 188 ml of water
Set water temperature to 200 °F / 93 °C
Use 5 g of tea
Steep for 3 min, 15 sec
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9 Tasting Notes View all

“Dry the leaves were very dark and spindly. I brewed this western style this afternoon. What I noticed first about this tea was how bready/malty it was. It had a pretty good caffeine kick too but...” Read full tasting note
“Thanks again for the samples, Nannuoshan! This one is a keemun I suppose, even though the name doesn’t say so. The leaves are black with tinges of gold, thin, so twisty they cling together like a...” Read full tasting note
“Method: ~1.5tsp/10oz Pre-boiling First steep: 1min 30sec Second steep: 2min Third steep: 2min 30sec The color of the infused liquid is a thick reddish gold. This tea is smooth with a lovely honeyed...” Read full tasting note
“Thanks for the sample, nannuoshan! This is the second of the three black teas I tried. The dry leaf consists of very curly, thin, dark brown leaves with some lighter brown sprinkled in. I used the...” Read full tasting note


Qi Hong has a rich malty taste; extraordinary rich. Finer selections like this one are very floral, with leather and cocoa notes and, sometimes, tinges of smoke.

TASTE: Malty, rich, floral.


About Nannuoshan

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