Keemun tea processing

Thank you for the esteem you bestow on me, but I am not a living tea encyclopedia. I have never been in Qimen. When I visited Mount Huang in Anhui in 1993 I tryed to go there but I have been stopped in Yixian, because the area was not open to tourism and I didn't apply for the special visa. I can only refer to some information I have found on books. Keemun tea (Qihong in Chinese) is picked with a green tea standard (bud with 2 or 3 leaves). Tea leaves are first withered, rolled, oxydated (fermentated), and dryed. There are the basic operation for making unfinished tea (maocha). Maocha is then finished by several sieving processes, fanning, cutting, re-fireing etc. Actually the process is basically the same with that of black tea which I have seen in Yangxian, Yixing County, Jiangsu Province. I guess that they also use CTC process.
Livio
"S.M.Changoiwala" ha scritto nel messaggio news: snipped-for-privacy@posting.google.com...
Reply to
Livio Zanini
On Tue, 03 Aug 2004 11:32:25 GMT, "Livio Zanini" wrote:
I agree with Livio, while never having been to Quimen, I believe the processing method is similar to other black teas. Lower grades are machine rolled, but the top grades (Mao Feng, Hao Ya is at least partly hand processed as far as I know.
The 'secret' beind Keemun taste is not only processing but also type of bush. The keemun bush contains some very special type of volatile oils particular for this bush. I have some details somewhere, but not here just now.
Lars (Bergen, Norway)
Reply to
Lars Mehlum
"The 'secret' beind Keemun taste is not only processing but also type of bush. The keemun bush contains some very special type of volatile oils particular for this bush. I have some details somewhere, but not here just now." Thanks in advance Mr Lars, for the details which you may post at your convenience. I am keen to know the details of oxidation,(preferably based on one's "own seeing")done in Keemun processing. Thanking, S.M. CHangoiwala
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S.M.Changoiwala

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