Qimen Gongfu

Qimen Gongfu method:

Qimen Gongfu production steps:

In terms of tea making methods, we should carry out mechanical tea making, pay attention to the appearance and internal fragrance, maintain and carry forward the characteristics of Qimen fragrance, so that the quality of Qihong Gongfu will last for a long time

The characteristics of Qimen Gongfu are as follows

Qimen Gongfu tea is characterized by tight and beautiful strips, good front seedlings, dark black and gray color, commonly known as "Baoguang"; its endoplasmic aroma is rich and long, like honey fragrance, and contains orchid fragrance. Its soup color is red, its taste is mellow, and its leaf bottom is tender, soft and red. It is well-known for its beautiful appearance, bright color and rich green air, and enjoys a high reputation at home and abroad.

Qimen Gongfu

Qimen Gongfu black tea is a treasure of traditional Gongfu tea in China. It has a production history of more than 100 years. It is mainly produced in Qimen County, Anhui Province, with an annual output of about 50000 Dan. Qimen Gongfu is famous for its beautiful appearance, bright color and rich green atmosphere, and enjoys a high reputation at home and abroad.

brief introduction

Qimen Gongfu tea is characterized by tight and beautiful strips, good front seedlings, dark black and gray color, commonly known as "Baoguang"; its endoplasmic aroma is rich and long, like honey fragrance, and contains orchid fragrance. Its soup color is red, its taste is mellow, and its leaf bottom is tender, soft and red.

The picking standard of Qimen black tea is relatively strict. The high-grade tea is mainly one bud and two leaves, generally one bud and three leaves with corresponding tenderness. Six to seven batches of spring tea, six batches of summer tea and few or no autumn tea are picked.

As for the method of making vegetables, the tea is made by machine, focusing on the appearance, the appearance and the inner fragrance, and keeping and developing the characteristics of Qimen fragrance, which makes Qihong Gongfu's quality and reputation last for a long time.

The most obvious difference between Qimen black tea and green tea is that after stir frying and kneading, Qimen black tea needs to be heated and fermented by the sun or fire to change its internal structure and show red appearance, so it is called black tea

A review of famous tea

The first grade Qihong tea, Qihong Jinhao tea and Guoli grade Maofeng Qihong tea were selected to make tea at the same time, so as to understand the taste quality of Qihong more comprehensively.

Utensils: white porcelain covered bowl, fair cup, tea cup.

Tea dosage: 3 g.

Water: pure water.

First bubble:

Water temperature: 90 degrees.

Methods: water was injected along the edge of the bowl.

Soaking time: 1 minute.

Comments:

Grade 1: the soup is thick red in color, mellow in taste, sweet in taste and sweet in aroma.

Jinhao: the color of the soup is red and bright, the taste is mellow, slightly sour, slightly bitter and sweet, and the aroma is strong and mellow, with the fragrance of flowers.

Guoli: the color of the soup is red and bright, the taste is mellow and smooth, the taste is slightly bitter and sweet, the aroma is pure and the fragrance of flowers is obvious.

Second bubble:

Water temperature: 95 ℃.

Methods: water was injected along the edge of the bowl.

Soaking time: 2 minutes.

Comments:

Grade 1: the taste is thick, bitter and sweet, and the aroma is rich.

Jinhao: the taste is mellow, slightly bitter and sweet, and the aroma is pure and lasting.

Guoli: the taste is mellow, slightly bitter and sweet, the aroma is pure and lasting, rising, with the fragrance of flowers.

Third bubble:

Water temperature: boiling water.

Methods: water was injected along the edge of the bowl.

Soaking time: 3 minutes

Comments:

Grade 1: strong taste, slightly bitter and astringent, long lasting aroma.

Jinhao: the taste is mellow, bitter and sweet, and the aroma is sweet and lasting.

Guoli: the taste is mellow and heavy, bitter and sweet, and the aroma is rich and persistent, with floral fragrance.

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