Qǐ Mèn Hóng Chá · new.thetea.app

Qi Men Hong Cha is one of China’s Ten Famous Teas (中國十大名茶) and the only red tea (black tea) in this elite group. It belongs to the “world’s three high-fragrance red teas” (世界三大高香紅茶) alongside Indian Darjeeling and Ceylon Uva. In its homeland, it is called “The Most Fragrant of All” (群芳最, qún fāng zuì), while abroad it is known as Keemun — a name that has entered Webster’s Dictionary. The “Qimen fragrance” (祁門香, Qímén xiāng) — gentle, floral-honey with notes of orchid and sugar — has become synonymous with the highest perfumery quality of red tea (black tea).

1. Classification and Origin:

Type: Red tea (紅茶, hóngchá), fully oxidized. By European classification — black tea. Belongs to the category of gōngfu hóngchá (工夫紅茶, gōngfu hóngchá) — “red tea of masterful work,” characterized by complex, multi-stage processing.
Category: Famous Teas of China (中國十大名茶). One of the “world’s three high-fragrance red teas.” Intangible Cultural Heritage of China (國家級非物質文化遺產, inscribed in 2008, project № 932). In 2022, as part of “Traditional Chinese Tea Processing Techniques,” it was included in UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity. Protected by geographical indication (地理標誌保護產品). Provincial standard DB34/T 1086-2009 “Qimen hongcha” and national standard GB/T 13738.2-2017 “Gongfu hongcha” are in effect.
Origin: China, Ānhuī Province (安徽省, Ānhuī Shěng). Main area — Qímén County (祁門縣, Qímén Xiàn), as well as adjacent territories of Yī County (黟縣, Yī Xiàn), Dōngzhì County (東至縣, Dōngzhì Xiàn), Shítái County (石臺縣, Shítái Xiàn), Guìchí District (貴池區, Guìchí Qū) of Ānhuī Province and Fúliáng County (浮梁縣, Fúliáng Xiàn) of Jiangxi Province. The highest quality teas come from the Lìkǒu (歷口, Lìkǒu), Shǎnlǐ (閃裏, Shǎnlǐ) and Pínglǐ (平裏, Pínglǐ) areas in Qimen County.
Geographic coordinates: approximately 29°51′ N, 117°43′ E (Qimen County).
Alternative names: Qíhóng (祁紅, Qíhóng) — commonly accepted abbreviation; Keemun (Keemun) — international trade name; “The Most Fragrant of All” (群芳最); “Prince of Teas” (Prince of Teas — in British tradition); “Red Queen” (紅茶皇后).

2. History and Cultural Significance:

The tea history of Qimen reaches deep into antiquity: as early as the Tāng era (唐, 618–907), Sima Tǔ (司馬途) in “Records of New Construction in Qimen” (《祁門縣新修閶江溪記》, 862 CE) wrote: “In the vicinity of Qimen, seven or eight out of ten families are engaged in tea… Qi tea is yellow in color and fragrant.” However, until the end of the 19th century, only green tea was produced here, known as “Anlü” (安綠, “Anhui Green”).

Everything changed in 1875 (1st year of Guangxu reign, 光緒). Yú Gānchén (余干臣, Yú Gānchén), a native of Yi County and former official in Fujian, returned to his homeland and, inspired by the profitability of Fújiàn red tea (閩紅, mǐnhóng), opened a tea workshop in Yaodu village (堯渡街, now Dongzhi County), where he successfully tested the “minhong” technology. In 1876, he established branches in Likou and Shanli — and “Qihong” was born. In parallel, local entrepreneur Hú Yuánlóng (胡元龍, Hú Yuánlóng) in Guìxī village (貴溪, Pingli area) created the “Rishun” factory (日順茶廠) and also successfully transitioned from green tea to red tea. The unique combination of terroir and the Zhu Ye Zhong cultivar produced tea with a completely distinctive aroma that quickly gained international recognition.

International awards and recognition: In 1915, Qihong received a gold medal and special prize at the Panama-Pacific International Exposition (巴拿馬太平洋國際博覽會) in San Francisco — it is believed this was a batch from the “Tonghechang” (同和昌) workshop in Likou. In 1980 — State Prize of the PRC for product quality. In 1987 — gold medal at the 26th International Food Quality Competition in Brussels. Qimen County received the status of “Hometown of Chinese Red Tea” (中國紅茶之鄉). In 2024, the “Qimen hongcha” brand valuation reached 46.6 billion yuan.

Origin of the name: “Qi Men” (祁門) — the county name, formed in 766 (2nd year of Yongtai, 永泰) by merging parts of Yi and Fuliang counties. “Hong Cha” (紅茶) — “red tea.” “Qimen fragrance” (祁門香) — a term that became generic for describing the unique aromatic profile: delicate, enveloping, with notes of orchid, rose, honey, sugar and fruits (apple, dried fruits), with a light “gingerbread” undertone. The Japanese called it “rose fragrance” (バラの香り), the British — “Keemun fragrance.”

Cultural significance: Qi Men Hong Cha is the calling card of Anhui Province and one of China’s main state teas (國事禮茶, guóshì lǐchá), used for decades as an official gift to foreign delegations. The name “Keemun” entered the “Oxford English Dictionary” as early as 1892 — an extremely rare case for a tea term. Qihong was a standard component of British blends “English Breakfast” and “Queen’s Blend.”

3. Botanical Description and Raw Material:

Variety / Cultivar: Qímén Zhū Yè Zhǒng (祁門櫧葉種, Qímén Zhū Yè Zhǒng) — “Oak-leaf variety from Qimen,” Camellia sinensis var. sinensis. Registered as Huacha-22 (華茶22號). This is a local population of small-leaf tea bush, distinguished by: high content of aromatic compounds (particularly geraniol and linalool — key components of “Qimen fragrance”); increased activity of polyphenol oxidase (the enzyme responsible for oxidation); medium-sized leaves of oblong-oval shape with dark green dense leaf blade. This cultivar is the foundation of “Qimen fragrance”; attempts to reproduce it with other raw material do not yield analogous results. The cultivar has been introduced to dozens of countries worldwide. Based on Zhu Ye Zhong, breeders from the Anhui Academy of Agricultural Sciences have developed 5 national asexual clonal varieties.
Harvest: Spring (March–April) — highest grade; summer (June–July) and autumn (September) — standard grades. Early spring harvest before Gǔyǔ (穀雨, ~April 20) is considered best.
Harvest standard: One bud with two-three leaves (一芽二三葉). For premium varieties (Mao Feng, Xiang Luo) — one bud with one-two tender leaves.
Raw material requirements: Whole, undamaged shoots, without coarse petioles. Harvest in dry weather, rapid delivery to workshop. According to DB34/T 1086-2009: “fresh color, without degradation and foreign odors, without pest-damaged leaves.”

4. Terroir and Cultivation Features:

Qimen County: Located in the southernmost part of Anhui Province, at the foot of Huángshān Mountains (黃山, “Yellow Mountains”). Huangshan massif from the east, Dahongling ridge (大洪嶺) from the northwest, Líshān mountains (歷山) — the terrain forms numerous micro-valleys and gorges with unique microclimate. Mountain territory area — ~90% of the entire county. Forest coverage — over 80%.
Growing altitude: 100–800 m above sea level. Main tea plantation zone — 100–350 m (in valleys and on gorge slopes). Average altitude — ~600 m.
Climate: Subtropical monsoon with clearly defined seasons. Average annual temperature — 15–16°C. Precipitation — ~1600 mm/year. Humidity — 80%+. Frequent fogs (especially in spring and autumn). Moderate insolation (shortened daylight hours due to mountain terrain). Significant diurnal temperature variation. All these conditions — slowed growth, diffused light, high humidity — contribute to the accumulation of aromatic substances and amino acids in the leaf.
Soils: Red and yellow mountain soils formed by weathering of phyllites (千枚岩) and purple shales (紫色頁岩). Fertile, rich in aluminum and iron oxides, with sufficient water capacity. Weakly acidic (pH 4.5–6.0) — optimal for tea plants.

5. Production Technology:

The production of Qi Men Hong Cha is one of the most complex in the world of red tea (black tea). The traditional name — “Qimen Gongfu” (祁門工夫, “Masterful work from Qimen”): “gongfu” emphasizes the multi-stage and meticulous nature of the process. Production is divided into two major stages: primary processing (初制, chūzhì) and refining (精制, jīngzhì).

Primary Processing (初制):

Plucking (采摘, cǎizhāi): Hand-picking “one bud — two-three leaves.”
Withering (萎凋, wěidiāo): Natural (solar or shade) or indoors with heating. Duration — 12–24 hours. Goal — loss of 60–70% moisture, leaf softening, initiation of primary enzymatic processes. Leaf becomes soft, with light aroma of fresh fruits.
Rolling (揉捻, róuniǎn): Manual or mechanical. Breaking cell walls, juice extraction, forming characteristic “wiry” shape of tea particles. For Qihong, rolling is intensive but careful: particles should be thin, dense, with “tip” (鋒苗, fēngmiáo).
Oxidation (發酵, fājiào): In cool, humid room, at ~25°C, 3–5 hours. Leaf transitions from green to purple-copper (紫銅紅色). Master controls by color and aroma — at full oxidation stage, characteristic fruity-floral “Qimen” spirit appears.
Drying (烘乾, hōnggān): Slow, at moderate temperature (文火, wénhuǒ — “gentle fire”). Fixation of oxidation, formation of final aroma. Product of this stage — “red tea crude” (紅毛茶, hóng máochá).

Refining (精制) — “where gongfu lives”:

The refining stage distinguishes Qihong from most other red teas in the world and makes it “gongfu hongcha.” This is the most complex, multi-stage process, including up to 12–16 operations:

Sifting (毛篩, máo shāi): Primary separation by size.
Shaking (抖篩, dǒu shāi): Separation of small fractions and dust.
Fractionation (分篩, fēn shāi): Division into precise size grades.
Screening (緊門, jǐnmén): Control of fraction uniformity.
Tossing (撩篩, liāo shāi): Additional sorting by weight.
Cutting (切斷, qiēduàn): Trimming overly long particles.
Wind sorting (風選, fēngxuǎn): Removal of light impurities by air flow.
Hand picking (揀剔, jiǎntī): Manual removal of stems, defective particles, foreign inclusions.
Additional firing (補火, bǔhuǒ): Light “drying” to stabilize moisture and enhance aroma.
Cooling (清風, qīngfēng): Bringing to room temperature.
Blending (拼和, pīnhé): Mixing batches of different grades and/or different areas to achieve stable “Qimen” profile. Blending is the key skill of a Qihong master: finished tea is always a blend composed of 5–10+ components.
Packing (裝箱, zhuāngxiāng).

6. Organoleptic Characteristics:

Dry leaf appearance: Thin, tightly twisted, even particles with elegant “tip” (鋒苗秀麗). Color — deep black with characteristic “precious luster” (寶光, bǎoguāng) — oily, slightly iridescent sheen. Higher grades have golden tips. Particles are uniform in size and shape — result of multi-stage refining.
Dry leaf aroma: Famous “Qimen fragrance” (祁門香) — delicate, elegant, not “hitting the nose” but enveloping. Orchid, rose, honey, powdered sugar, apple, dried fruits. Light undertones of spicy wood. Aroma is persistent, “increases” when heated. Distinctive feature — it is not bright and loud (like Darjeeling), but contained, “introverted,” revealing gradually.
Liquor aroma: Complex, multi-layered. Base — floral-honey complex (rose, orchid, honey). Top notes — apple, dried fruits. Middle — sugar, malt, light “gingerbread” undertone. Base — delicate woody note. International tea experts describe it as “sugar aroma” (砂糖香, shātáng xiāng) or “apple aroma” (蘋果香).
Taste: Full, velvety, rounded. Sweetness (honey, malt) dominates, but in balance with gentle, “silky” astringency. Fruity notes (apple, dried fruits), floral (rose), light “cocoa” depth. Aftertaste — long, clean, honey-floral, with characteristic “Qimen sweetness” (祁紅甜, Qíhóng tián). Body — medium, but very “smooth.”
Liquor color: Bright, ruby-red with orange undertone, transparent, clear. At the cup’s edge — characteristic “golden ring” (金圈, jīnquān) — sign of high theaflavin content and quality indicator.
Spent leaves (wet leaves): Whole, soft, elastic leaves of even red-brown color, glossy. Buds — golden. Uniformity of spent leaves — indicator of proper refining.

7. Chemical Composition:

The unique aromatic profile of Qihong is due to the combination of Zhu Ye Zhong cultivar, terroir and multi-stage technology.

Polyphenols (茶多酚): 10–20% of dry weight. During oxidation, catechins convert to theaflavins (0.5–2%), thearubigins (5–11%) and theabrownins — they form ruby color, “golden ring” and “velvety” taste.
Amino acids (氨基酸): 1.5–3.5%. L-theanine is responsible for sweetness and smoothness.
Alkaloids: Caffeine — 3–4% of dry weight. Content is lower than Assam, providing gentler tonic effect.
Aromatic compounds (芳香物質): Over 300 identified volatile components — one of the most complex aromatic profiles among all red teas (black teas). Key ones: geraniol (floral note), linalool (flowers, citrus), phenylacetaldehyde (honey), cis-3-hexenol (freshness), methyl salicylate (mint). According to standard DB34/T 1086-2009, characteristic aromatic markers of “Qimen fragrance” are geraniol (香葉醇), benzyl alcohol (苯甲醇) and 2-phenylethanol (2-苯乙醇). The high geraniol content distinguishes Qihong among other red teas and creates its signature “rose-orchid” character.
Vitamins: C (partially), B₁, B₂, B₃, E, K.
Minerals: Potassium, phosphorus, calcium, magnesium, iron, manganese, fluorine, zinc, selenium.
Others: Soluble sugars — 2–4%, pectin — 1–2%.

8. Health Properties:

Gentle stimulation: Reduced (compared to Assam) caffeine content combined with L-theanine provides steady, “intelligent” tone — without anxiety and spikes.
Antioxidant action: Theaflavins and thearubigins — effective antioxidants protecting cells from oxidative stress.
Cardiovascular system support: Polyphenols improve vascular elasticity, contribute to cholesterol level normalization.
Comfortable digestion: Gently stimulates gastric juice secretion. Traditionally recommended after fatty and heavy food.
Warming action: “Warm” nature by TCM (中醫, zhōngyī) — ideal for cold season, for people with “cold” constitution.
Antibacterial action: Tannins suppress pathogenic oral microflora.
Anti-stress effect: L-theanine promotes calm concentration, stimulates alpha-wave production in the brain.
Milk compatibility: Rare quality for Chinese teas — Qihong excellently “holds” milk and sugar addition without losing “Qimen fragrance.” This made it the foundation of British tea drinking.

9. Brewing:

Water temperature: 90–95°C. For highest grades (Mao Feng, Xiang Luo) — 85–90°C. Boiling water is acceptable only for low grades.
Tea amount: 3–5 g per 100–120 ml (gongfu method); 3–4 g per 200–250 ml (European method).
Teaware: Porcelain gàiwǎn (蓋碗) or thin-walled porcelain teapot — neutral material reveals “Qimen fragrance” without distortion. Yíxīng teapot (宜興紫砂壺) — good option for traditional Qimen Gongfu. Glass teaware allows admiring the “golden ring” of the liquor.
Process (Gongfu Cha method):
1. Warming teaware: Rinse gaiwan/teapot, fairness cup and cups with boiling water.
2. Adding tea: 3–5 g into warmed gaiwan.
3. Rinsing (潤茶, rùnchá): Quick pour 2–3 seconds — optional. For Qihong, rinsing is not mandatory.
4. First infusion: 10–15 seconds (gongfu) or 2–3 minutes (European method).
5. Pouring: Completely drain liquor through fairness cup (公道杯, gōngdào bēi).
6. Subsequent brewings: 4–6 infusions (gongfu), increasing time by 5–10 seconds. Qihong is tea of “medium endurance” to brewing: its strength is not in number of infusions, but in depth of first 3–4.
Note: Qihong is excellent in “European” format too — 3–4 g per large cup, 3–5 minutes steeping. This is how it’s drunk in England — with or without milk. For pure tasting of “Qimen fragrance,” gongfu method without milk is recommended.

10. Storage:

Container: Airtight, opaque container — tin can, foil bag with zip closure, ceramic vessel. Aluminum foil — optimal barrier against light and moisture.
Conditions: Dry, cool, dark place, away from foreign odors. Temperature 10–25°C, humidity not above 60%.
Storage period: Not less than 24 months (according to DB34/T 1086-2009) under proper conditions. “Qimen fragrance” is most vivid in first 6–12 months after production. Over time, floral top notes fade, but base caramel-honey tones remain for 2–3 years.
Tea enemies: Light, moisture, oxygen, high temperature, foreign odors (especially spices and perfumery — “Qimen fragrance” is extremely sensitive to contamination).
Refrigerator not needed: Red tea (black tea) preserves excellently at room temperature provided airtightness.

11. Price and Counterfeits:

Qi Men Hong Cha is tea of medium and upper price segment. Cost of authentic Qihong depends on grade and variety: mass Qimen Gongfu — 100–300 yuan/500 g; standard — 300–800 yuan; highest (特級) — 800–2,000 yuan; Qimen Mao Feng and Xiang Luo — 500–2,000 yuan; premium collectible batches (Likou, Shanli, handmade) — up to 3,000–5,000+ yuan. Price factors: grade, growing area (Likou > others), harvest season, degree of hand processing.

How to avoid counterfeits:

Check origin: Authentic Qihong — from Qimen County and adjacent counties (Yi, Dongzhi, Shitai, Fuliang). Best quality — from Likou, Shanli, Pingli areas. Demand information about producer and region.
Look for “precious luster” (寶光): Authentic Qihong dry leaf — black with characteristic oily luster. Dull, gray or brown leaf — sign of low quality or substitution.
Evaluate aroma: “Qimen fragrance” — delicate, elegant, “introverted.” If instead — crude “tea bag” smell, harshness or mustiness — tea is not from Qimen.
Check liquor: Bright, ruby-red, transparent, with “golden ring” at cup edge. Cloudy, dark or pale liquor — reason for doubt.
Beware of abnormally low price: Special class Qihong cannot cost less than 500 yuan/500 g.
Don’t confuse with “new styles”: Qimen Mao Feng and Xiang Luo — not counterfeits, but legitimate varieties with different leaf shape and more delicate profile.

12. Interesting Facts:

In Webster’s and Oxford dictionaries: The word “Keemun” was included in the “Oxford English Dictionary” as early as 1892 and in “Webster’s Dictionary” as an independent lexical unit — extremely rare case for a specific tea name, testifying to the depth of Qihong’s penetration into English-speaking culture.
Panama Gold — 1915: It is believed that the gold medal at the Panama-Pacific Exhibition was won by a batch from the “Tonghechang” workshop in Likou — the heart of “Zheng Shan” Qimen.
Two founding fathers: Qihong has two parallel “fathers”: Yu Ganchen from Yi — transferred “minhong” technology from Fujian; and Hu Yuanlong from Pingli — local entrepreneur who independently created “Rishun” factory. Both deserve the title “founder of Qihong.”
Blended tea: Unlike most elite Chinese teas valued as “single origins,” traditional Qímén Gōngfū is always a blend (拼配, pīnpèi) from batches of different villages and plots. Blending mastery is the pinnacle of Qihong profession.
Death and revival of Qimen Factory: In 2005, the famous Qímén Tea Factory (祁門茶廠), founded with Soviet assistance in the 1950s and equipped with German equipment, was closed; buildings demolished, machinery sold for scrap. Masters scattered to private workshops. In 2022, state holding “Anhui Qimen Hongcha Chanye Jituan” was created for a new stage of industry development.
300+ volatile components: Despite numerous gas chromatographic studies, the complete formula of “Qimen fragrance” has never been deciphered — this is one of the most complex aromatic profiles among all teas in the world.
Only ~150 years of history: Unlike Zheng Shan Xiao Zhong (400+ years), Qihong is relatively young tea: first batch was produced in 1875–1876. However, in less than half a century it entered the elite ten famous teas of China.
Tea seeds in space: In 2024, Zhu Ye Zhong seeds were sent to orbit aboard the “Shijian-19” satellite for space mutagenesis experiment — first such experience with tea seeds in Anhui Province history.

13. Comparative Analysis:

Parameter	Qí Mèn Hóng Chá (祁紅)	Zhèng Shān Xiǎo Zhǒng (正山小種)	Diān Hóng (滇紅)
Origin	Anhui (Qimen)	Fujian (Wuyi Mountains, Tongmuguan)	Yunnan (Fengqing, Lincang)
Cultivar	Zhu Ye Zhong (small-leaf)	Caicha (wild small-leaf)	Yunnan Da Ye Zhong (large-leaf)
Category	Gongfu hongcha	Xiaozhong hongcha	Gongfu hongcha
History	~150 years (since 1875)	400+ years (since 16th c.)	~85 years (since 1939)
Key aroma	”Qimen fragrance”: orchid, rose, honey, apple	Pine smoke, longan (桂圓), honey	Honey, caramel, dried fruits
Taste character	Elegant, rounded, “introverted”; honey sweetness, silky astringency	Dense, sweet, with smoky depth	Powerful, rich, with pronounced astringency
Leaf appearance	Thin, small, tightly twisted	Large, coarse, dark	Large, fat, with abundant golden tips
Liquor color	Ruby-red with “golden ring”	Golden-orange to red	Rich dark red, thick
Infusion endurance	4–6 infusions	5–8 infusions	6–10 infusions
Milk compatibility	Excellent	Limited (smoke conflicts)	Good
Technology feature	Multi-stage refining (12–16 operations), blending	”Guohonguo” (過紅鍋) and pine smoking	Standard processing, focus on raw material
Price range	300–5,000 yuan/500 g	200–10,000+ yuan/500 g	100–3,000 yuan/500 g

14. Varieties of Qi Men Hong Cha:

Qíhóng Gōngfu (祁紅工夫, Qíhóng Gōngfu): Classic, traditional style — finely twisted, thin particles, result of full refining cycle with blending. Most recognizable and exported type of Qihong. Dense, rich, with pronounced “Qimen fragrance.” According to DB34/T 1086-2009, divided into 7 grades: Tè Míng (特茗), Tè Jí (特級), 1st, 2nd, 3rd, 4th and 5th.
Qíhóng Máo Fēng (祁紅毛峰, Qíhóng Máo Fēng): “Downy peaks” — more tender raw material (one bud + one-two leaves), minimal cutting during refining. Particles larger and more elegant than Gongfu. Taste — more “fresh,” light, with pronounced floral notes. Divided into 3 grades: Te Ji, 1st and 2nd.
Qíhóng Xiāng Luó (祁紅香螺, Qíhóng Xiāng Luó): “Fragrant spirals” — leaf twisted into spiral shape (resembles Biluochun). Dense, aromatic, with bright “Qimen” profile. Relatively new style (since 2000s). 3 grades.
Qíhóng Háo Qū (祁紅毫曲): “Downy curves” — uses predominantly tips, twisted into curved shape. Tender, sweet, with increased amino acid content.
Qíhóng Jīn Zhēn (祁紅金針, Qíhóng Jīn Zhēn): “Golden needles” — handmade: thin, straight, “needle-like” particles with abundance of golden tips. Premium grade. Style introduced by standard T/KBTA 0001-2020.
By sub-region: Lìkǒu (歷口) — considered best terroir; Shǎnlǐ (閃裏), Pínglì (平裏), Róngkǒu (溶口), Guìxī (貴溪) — historical sub-regions with individual taste nuances.

15. Contraindications and Precautions:

On empty stomach: Not recommended to drink strong Qihong on empty stomach — theaflavins and caffeine may cause discomfort, nausea or dizziness.
Caffeine sensitivity: With caffeine content 3–4% of dry weight, recommended to limit consumption in second half of day. Recommended daily dose — 5–8 g dry leaf.
Gastrointestinal diseases: People with acute gastritis or peptic ulcer recommended to drink Qihong weak and after meals.
Pregnancy and lactation: Recommended to limit consumption to 2–3 g per day or consult doctor.
Taking medications: Qihong tannins may reduce absorption of iron preparations and some medicines. Recommended to separate tea and medicine intake by 1–2 hours.
Too hot liquor: Should avoid consuming liquor above 65°C — this is general WHO recommendation to reduce risk of thermal esophageal damage.

In conclusion:

Qi Men Hong Cha is a paradox tea: young by tea standards (only ~150 years), it managed to enter China’s ten famous teas, conquer Europe and become one of three world red tea (black tea) standards. Its secret is not in exoticism or rarity: this is tea of “quiet strength,” whose aroma does not crash upon you but envelops, not letting go. “Qimen fragrance” — orchid, rose, honey, sugar, apple — cannot be reproduced with other raw material or in another place. It is born from the unique fusion of Zhu Ye Zhong cultivar, red soils of Anhui foothills, Huangshan fogs and meticulous craftsmanship of multi-stage refining, counting up to sixteen operations.

Qihong is tea for those who know how to listen to silence: for unhurried morning tea drinking, for evening cup by the fireplace, for quiet enjoyment of what cannot be rushed or counterfeited.