Seeking Qihong (Keemun) Information

Hello! I've been an avid lurker here for a long time but I now have a burning need to post because I'd like to draw on the collective knowledge of the group.

I'm working to expand an article on Keemun (and using it for an upcoming tea tasting I'm hosting), and I'm finding some of the same stuff recycled, or sketchy information, or interesting information with no reliable source or references. I'm wondering if there's anything you folks know that would help me write something more comprehensive, yet accurate.

Some questions that have come up for me include:

1) Keemun Black Tea (Qimen Hongcha or Qihong) is supposedly made only from a particular varietal--kind of like TieGuanYin. Is this true, and what's the name/classification/genetic identifier/ etc. for the varietal/cultivar/clonal?

2) Many tea vendors quote James Norwood Pratt in saying that Keemun is one of the only sources of a substance called myrcenal (or myrcenol?), that imparts some of the rosey/toasty flavor unique to Keemun. Yet I can't find other references to it. Is there such a substance, what is it, and is it indeed unique to Keemun (and bay leaf, per Norwood?) Any other chemical or biological points of interest?

3) Are there technical classifications that can be easily described and differentiated to explain Hao Ya A, Hao Ya B, Mao Feng, Xin Ya, and Congou? Are there other grades? Is there really a Keemun grade that is rolled like Gunpowder? (I've seen claims that there is, but never seen a picture or real-life example.)

4) Any good descriptions on the production methods? Statistics on amounts of genuine Keemun? Statistics about counterfeit Keemun production?

5) Geography--I can find Huangshan City and the Yellow Mountains to the north in Google Earth, but so far haven't had much luck with other geographical information specific to Keemun tea. Is there much to know other than that the area is gorgeous? :)

6) History--what reliable information is there about She Ganchen / Yu Quianchen / Hu Yuanlung or whoever started production of red tea in Anhui? Can the oft-repeated date of 1875 be verified? Can the mysterious inventor of keemun be actually tracked down to being a failed civil servant or other particular biographical information?

Any information would be appreciated, and extra-super-deeply appreciated if it comes with some kind of verifiable, scientific, or similar references. Also, I know a little Mandarin Chinese, so small snippets of characters, websites, etc. in Chinese are okay.

Thanks!

--Michael Joe Coffey--

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Ironic, isn't it?

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