Black Tea

How our Black tea is produced

Qi Men Hong is produced from the same tea plant genus and species as the other tea categories; Camellia Sinensis (Binomial name).

Since the Tang Dynasty, Qi Men’s specialty was producing Green Tea however in 1875 black tea production methods were introduced. The Black Tea quickly became popular in the west and was the key ingredient in making English Breakfast Tea.

After the tea is harvested in the spring months the first stage of production is to wither the tea by laying the leaves on wire or bamboo meshing for around twenty hours, lessening the tea of any moisture. The leaves are partially dried and have a dark green appearance. The second stage is rolling the leaves with a machine that crushes the leaf. At a cellular level, the leaves are exposed to oxygen resulting in enzymes being released. The rolled leaves are then taken to airing rooms where the exposure of oxygen reacts with the leaves producing the third stage; oxidisation. The timing of this step is fundamental to the colour and flavour of the tea. When the desired oxidising level is complete, the leaves are dried under hot air blowers to remove any moisture that may still be trapped.

If stored in proper conditions, Qi Men Hong will last for years taking on a smooth wine like character.

How to brew our Black leaf tea (Organic Qi Men Hong)

• Bring filtered water to boil then let sit for a minute or two to reduce the water temperature to around 90°C - 95°C.
• Warm your pot and cups by adding hot water, swirling and then throwing.
• Add 3-4g of Qi Men Hong directly to the pot and pour 200ml of the hot water into it.
• Allow the tea to steep for 2 to 3 minutes.
• Second and third infusions with same leaves are the best flavour. Can be infused more times as desired.

Note- it is best to have a separate teapot for each variety of tea you consume. The Black Tea will inhibit the natural flavour and smell of other teas, especially quality white or green Tea.

Qi Men Hong is typically drunk without milk or sugar. Adding a slice or two of ginger is good for warding off colds and flu’s.

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