Description
Product Information
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Name: Jiu Qu Hong Mei (Jiuqu Red Plum)
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Grade: Exceptional A+++
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Material: Long Jing #43 (Early spring tiny buds and young leaves)
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Type: Hong Cha (Black Tea)
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Origin: Zhejiang Province, China
Jiu Qu Hong Mei, or “Red Plum,” is a premium black tea named for its vibrant color and plum-blossom elegance. Crafted from the tender buds of the renowned “Long Jing #43” cultivar, this tea is harvested in the pristine early spring, embodying the refined terroir and refreshing spirit of Zhejiang.
Sensory Profile
1. Appearance & Aroma
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Dry Leaf: Tightly rolled, delicate threads resembling needles; it emits distinct notes of malt and deep honeyed sweetness.
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Liquor Aroma: Upon infusion, the tea releases a layered fragrance of delicate orchid intertwined with the scent of ripened stone fruits, such as apricot and peach. The aroma is steady, deep, and sophisticated.
2. Flavor & Mouthfeel
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Entry: The liquor is crystal-clear with a vibrant, golden-red hue and a distinct golden ring at the rim. The mouthfeel is velvety and silky, characterized by a clean, pure rock-sugar sweetness.
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Mid-palate: Subtle undertones of malty grain provide body, complemented by a rounded, mature woodiness.
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Finish: A lingering Hui Gan (returning sweetness) stimulates salivation, leaving a pleasant, caramelized aftertaste that envelops the throat long after the first sip.
Storage & Preservation
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Conditions: Store in a cool, dry place away from strong odors to preserve the delicate floral notes.
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Refrigeration: While not mandatory, refrigeration is recommended to maintain the optimal freshness of the early spring buds.
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Shelf Life: Up to 24 months if stored correctly.
Brewing Guidelines
To fully appreciate the nuanced layers of Jiu Qu Hong Mei, please follow these recommendations:
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Water Temperature: 85–90°C (185–195°F). Avoid boiling water to prevent scalding the delicate buds and causing acidity.
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Tea-to-Water Ratio: 3–5g of tea per 150–200ml of water.
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Steeping Time: * First Infusion: 10–15 seconds for a light, aromatic start.
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Subsequent Infusions: Increase steeping time by 10–15 seconds for each following steep. This tea typically maintains its flavor for 4–5 infusions.
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Vessel: A porcelain gaiwan or a small teapot is highly recommended to enhance the tea’s clarity and capture its floral bouquet.
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Preparation: Briefly rinse the tea for 5 seconds with hot water and discard to “awaken” the leaves before the first formal steep.
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