Jiuqu Hongmei West Lake Gongfu Black Tea

Short Description:

Jiuquhongmei is referred to as “Jiuquhong”, which is another major traditional fist product in Xihu District and a treasure among black teas. The aroma has a comfortable fruity sweet aroma and caramel aroma, the tea soup is sweet and soft, has a certain thickness, has little oral irritation, and has a slight astringency. After drinking, the mouth is obviously cool. Fresh and graceful, like seeing a sweet Jiangnan woman.


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Jiuqu Hongmei Origin

Jiuqu red plum tea is produced on the banks of the Qiantang River, in the areas of Hubu, Shangbao, Zhangyu, Fengjia, Shejing, Shangyang, and Renqiao in the southwestern suburbs of Hangzhou. It is called Jiuqu Oolong and belongs to the category of black tea.

Jiuqu red plum production process

Jiuqu red plum picking standard requires one bud and two leaves to develop; it is processed through withering, rolling, fermentation, baking and other processes.

1. Withering
Under certain conditions, the withering fresh leaves will evenly lose the right amount of water, so that the cell swelling force is reduced, and the leaf quality becomes soft, which is convenient for rolling into strips, creating physical conditions for rolling. With the loss of water, the leaf cells gradually concentrate and the enzyme activity increases, causing a certain degree of chemical changes in the contents, creating chemical conditions for fermentation, and dissipating grass gas.

2. Knead
The purpose of rolling is to roll the withered leaves into strips under the action of mechanical force, fully destroy the cell tissues of the leaves, overflow the tea juice, and make the polyphenol oxidase in the leaves come into contact with polyphenol compounds, and use the action of oxygen in the air to promote As the fermentation progresses, because the kneaded tea juice is condensed on the leaf surface, when the tea leaves are brewed, the soluble substances are dissolved in the tea soup to increase the concentration of the tea soup.

3. Fermentation
Fermentation is normal withering. On the basis of rolling, it is the key to forming the color and fragrance of black tea. It is the main process of green leaf red change, enhances the activation of enzymes, promotes the oxidative condensation of polyphenols, and forms the unique color and taste of black tea. Under suitable environmental conditions, the leaves can be fully fermented, reduce the green and astringent odor, and produce a strong aroma.

4. Baking
At present, the commonly used Maocha drying machines include automatic dryers, hand louver dryers and drying cages. The second type of black tea is dried in two times, the first drying is called Mao Huo, the middle is properly spread and dried, and the second drying is called Foot Huo. Maohuo masters the principle of high temperature and rapidity, inhibits enzyme activity, loses moisture in the leaves, and properly spreads in the middle to make the moisture in the leaves. Redistribute to avoid dry outside and wet inside, but the spread should not be too thick and the time should not be too long, otherwise it will have an adverse effect on the quality. The principle of low temperature and slow roasting will be mastered by the foot fire, and the moisture will be evaporated intermittently to develop the aroma.


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