Qi Hong Mao Feng

Brewing this tea in a gaiwan with hot water for a very short time (gong Fu style) is a luxury. I did about 10 second infusions and the flavor is so chocolatey and rich, the aroma brimming with hints of coffee beans. The liquer is red-gold, just like the glowing wet leaves. At the moment the tea fills the mouth there is also a roasted chestnut quality to it that draws you in. I’m on infusion two and I suspect I will get many more to come!

Most of the time when brewing black tea for myself at home, I tend to use my zhong and take as many infusions as I can get. I decided to just make a pot of this for two reasons. 1 being I didn’t have the time to sit around and steep all morning. 2 being I recently had a done multiple infusions with Qi Hong and the flavor died off really quickly after the first cup. So here’s the deal, this tea is very chocolaty. like a dark chocolate bar aromatizing your cup and the air around it. while not as dark as Dian Hong, this is dark enough for most and a nice tea for the afternoon or with a light snack or after a big meal.

I’ve become quite a fan of brewing the finer black teas of China with zhongs and not filters. In such a small vessel, the leaves seem to fill the entire space with their burgeoning flavors, and more infusions can be gained with a quicker and more surprising succession of brews.
Late afternoon awakener, for the days when one wishes to linger in sleep. Notes of bittersweet cacao paired with the deep satin texture of this tea makes any gray day luxurious. I read somewhere that Qi Men means “Great Gate,” the energy of opening.
A Ganesha tea, obstructions and limits clear away under its influence.
3 min, if using a teapot, or by intuition via zhong ;-)

Lipton-esque, brisk. May have been over steeped. Not reminiscent of the sweet maltiness I expect from a Keemun.