JIU QU HONG MEI
RED PLUM FROM NINE BENDS RIVER
RED (BLACK) TEA
★ PESTICIDE-FREE GARDENING
Linshan, Hangzhou, Zhejiang, China
Jiu Qu Hong Mei is a traditional Chinese red tea from the West Lake region of Hangzhou, Zhejiang Province, historically associated with the same cultural landscape as Long Jing tea. It is produced from local small-leaf cultivars, with careful rolling that creates its characteristic curved leaf shape and a fully oxidized profile. The infusion is smooth and rounded, offering gentle sweetness, light fruit notes, and a soft, balanced finish. MORE
AROMA
Floral, Bakery
TASTE
Honey, Fruits
CULTIVAR: Longjing #43
HARVEST: Spring, 2024
RED (BLACK) TEA
★ PESTICIDE-FREE GARDENING
Linshan, Hangzhou, Zhejiang, China
Jiu Qu Hong Mei is a traditional Chinese red tea from the West Lake region of Hangzhou, Zhejiang Province, historically associated with the same cultural landscape as Long Jing tea. It is produced from local small-leaf cultivars, with careful rolling that creates its characteristic curved leaf shape and a fully oxidized profile. The infusion is smooth and rounded, offering gentle sweetness, light fruit notes, and a soft, balanced finish. MORE
AROMA
Floral, Bakery
TASTE
Honey, Fruits
CULTIVAR: Longjing #43
HARVEST: Spring, 2024
RED (BLACK) TEA is one of the most widely consumed and appreciated tea categories in the world. Due to its high level of oxidation and carefully controlled production process, this type of tea develops a rich concentration of aromatic compounds while preserving valuable polyphenols, vitamins, minerals, amino acids, and antioxidants that contribute to both its distinctive flavor and beneficial properties.
During oxidation, the chemical composition of the tea leaf changes significantly, creating the characteristic amber to deep red infusion, smooth texture, and complex aromatic profile associated with red (black) tea. It is believed that regular consumption of red tea may support cardiovascular health, improve blood circulation, contribute to the body's natural antioxidant protection, and promote mental alertness and concentration. Traditionally, red tea has also been appreciated for its warming qualities, its ability to support digestion, reduce fatigue, improve overall vitality, and provide a comforting sense of balance and well-being, especially during colder seasons.
During oxidation, the chemical composition of the tea leaf changes significantly, creating the characteristic amber to deep red infusion, smooth texture, and complex aromatic profile associated with red (black) tea. It is believed that regular consumption of red tea may support cardiovascular health, improve blood circulation, contribute to the body's natural antioxidant protection, and promote mental alertness and concentration. Traditionally, red tea has also been appreciated for its warming qualities, its ability to support digestion, reduce fatigue, improve overall vitality, and provide a comforting sense of balance and well-being, especially during colder seasons.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
SEED-GROWN TEA PLANT
This tea refers to a Qunzi Zhong, a "seed-grown tea plant". Unlike cloned or asexually propagated cultivars, which are created by cuttings or grafting from a single "mother" plant, Qunzi Zhong tea trees are grown from seeds. This results in a genetically diverse population of plants. Each seed-grown tea tree is unique, with slightly different characteristics. This genetic variety helps improve the resilience of the tea garden, making it more resistant to pests, diseases, and environmental stress. Seed-grown trees usually develop stronger and deeper roots than cloned plants, allowing them to draw nutrients and minerals from deeper soil layers, often giving the tea a more complex and rich flavor profile. Qunzi Zhong represents the traditional way of tea cultivation. Because of the genetic diversity, teas made from Qunzi Zhong plants tend to offer more layered and nuanced flavors, reflecting a richer expression of the local terroir (soil, climate, and environment).
PESTICIDE-FREE GARDENING
Pesticide-free gardening refers to a cultivation method in which no synthetic chemical pesticides are used at any stage of plant growth. Instead, this approach relies on biodiversity, ecological balance, and cultural practices to manage pests and diseases. Unlike conventional farming, which often depends on chemical intervention to control infestations, pesticide-free gardening emphasizes prevention through healthy soil, companion planting, and natural predators. This method fosters a more resilient and adaptive garden ecosystem. Without chemical inputs, beneficial insects such as ladybugs, lacewings, and native bees thrive, contributing to pollination and pest control. Untouched by harsh agents, the soil remains alive with microbial activity, supporting deeper root systems and more vigorous plant development. Over time, this results in produce with purer, more expressive flavors, reflecting the health of the environment and the grower's intention.
Learn more about Pesticide-Free Gardening
EASTERN (PIN CHA) ★
Temperature: 95-99 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 10-30 sec x 7+
WESTERN (INFUSION)
Temperature: 99 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 3
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
Learn more ABOUT TEA STORAGE
ABOUT
Jiu Qu Hong Mei is a traditional Chinese red tea originating from the West Lake area of Hangzhou, Zhejiang Province. The name translates as “Red Plum from Nine Bends River,” referring both to the curved shape of the finished leaves and to the winding streams historically found in the tea-growing area. While this region is globally recognized for green tea, particularly Long Jing, Jiu Qu Hong Mei represents a less common but culturally significant expression of local tea production.
The tea is made from small-leaf cultivars traditionally used in the region, adapted to produce a softer and more delicate red tea compared to larger-leaf varieties from other parts of China. Processing follows the classic method for red tea, including withering, rolling, full oxidation, and drying. Special attention is given to the rolling stage, where the leaves are shaped into their characteristic slightly curved form, contributing to both the visual identity and the controlled release of aromatic compounds during infusion.
Historically, Jiu Qu Hong Mei was produced in relatively small quantities and was appreciated more locally than internationally. In modern times, it has gained renewed attention as experienced tea lovers explore regional variations of red tea beyond the more widely known styles. Its balanced profile and refined structure reflect both the technical precision of processing and the unique character of Zhejiang’s tea tradition.
TERROIR
Jiu Qu Hong Mei is produced in the West Lake area of Hangzhou, Zhejiang Province, a region characterized by a humid subtropical climate with frequent mist, moderate rainfall, and relatively stable temperatures. The tea gardens are typically located at low to medium elevations, where soft light and consistent humidity support steady leaf development without excessive stress. The soils are rich in minerals and well-drained, contributing to clean growth and a balanced chemical composition in the leaves.
A notable aspect of this tea is the use of the Longjing #43 cultivar, a well-known local variety originally selected for green tea production. In the context of red tea processing, this cultivar expresses a different profile, producing a smoother, lighter-bodied infusion with refined aromatics and moderate sweetness. Its relatively small leaves and high amino acid content support a gentle structure, while the regional climate enhances clarity and softness, resulting in a tea that reflects both the identity of the cultivar and the subtlety of the West Lake terroir.
ORGANOLEPTICS
The dry leaf appearance is well-defined, with tightly rolled, slightly curved leaves of dark brown to black color, occasionally showing lighter copper tones. The aroma of the dry leaves is clean and soft, with notes of mild cocoa, light dried fruit, and a subtle floral nuance. In a preheated teapot, the tea gradually opens, and the aroma becomes warmer and more expressive, revealing honeyed sweetness, gentle caramel tones, and a light baked fruit character. After a brief rinse, the leaves fully develop, and the aroma gains roundness and depth, combining soft malt notes with delicate fruitiness and a smooth сладкий warmth.
The aroma of the liquor in the empty cup is clear and balanced, with light honeyed sweetness and a soft fruity trace. The taste is smooth and rounded, with a medium-light body and a refined, balanced structure. From the first sips, gentle sweetness and soft fruit notes appear, supported by a mild malty base and very low astringency. The profile remains clean and harmonious, with no sharp edges, allowing for an easy and consistent drinking experience. The aftertaste is calm and slightly warming, leaving a light sweetness on the palate. In the empty cup after drinking, delicate notes of dried fruit, honey, and a faint floral trace remain.
Jiu Qu Hong Mei is a traditional Chinese red tea originating from the West Lake area of Hangzhou, Zhejiang Province. The name translates as “Red Plum from Nine Bends River,” referring both to the curved shape of the finished leaves and to the winding streams historically found in the tea-growing area. While this region is globally recognized for green tea, particularly Long Jing, Jiu Qu Hong Mei represents a less common but culturally significant expression of local tea production.
The tea is made from small-leaf cultivars traditionally used in the region, adapted to produce a softer and more delicate red tea compared to larger-leaf varieties from other parts of China. Processing follows the classic method for red tea, including withering, rolling, full oxidation, and drying. Special attention is given to the rolling stage, where the leaves are shaped into their characteristic slightly curved form, contributing to both the visual identity and the controlled release of aromatic compounds during infusion.
Historically, Jiu Qu Hong Mei was produced in relatively small quantities and was appreciated more locally than internationally. In modern times, it has gained renewed attention as experienced tea lovers explore regional variations of red tea beyond the more widely known styles. Its balanced profile and refined structure reflect both the technical precision of processing and the unique character of Zhejiang’s tea tradition.
TERROIR
Jiu Qu Hong Mei is produced in the West Lake area of Hangzhou, Zhejiang Province, a region characterized by a humid subtropical climate with frequent mist, moderate rainfall, and relatively stable temperatures. The tea gardens are typically located at low to medium elevations, where soft light and consistent humidity support steady leaf development without excessive stress. The soils are rich in minerals and well-drained, contributing to clean growth and a balanced chemical composition in the leaves.
A notable aspect of this tea is the use of the Longjing #43 cultivar, a well-known local variety originally selected for green tea production. In the context of red tea processing, this cultivar expresses a different profile, producing a smoother, lighter-bodied infusion with refined aromatics and moderate sweetness. Its relatively small leaves and high amino acid content support a gentle structure, while the regional climate enhances clarity and softness, resulting in a tea that reflects both the identity of the cultivar and the subtlety of the West Lake terroir.
ORGANOLEPTICS
The dry leaf appearance is well-defined, with tightly rolled, slightly curved leaves of dark brown to black color, occasionally showing lighter copper tones. The aroma of the dry leaves is clean and soft, with notes of mild cocoa, light dried fruit, and a subtle floral nuance. In a preheated teapot, the tea gradually opens, and the aroma becomes warmer and more expressive, revealing honeyed sweetness, gentle caramel tones, and a light baked fruit character. After a brief rinse, the leaves fully develop, and the aroma gains roundness and depth, combining soft malt notes with delicate fruitiness and a smooth сладкий warmth.
The aroma of the liquor in the empty cup is clear and balanced, with light honeyed sweetness and a soft fruity trace. The taste is smooth and rounded, with a medium-light body and a refined, balanced structure. From the first sips, gentle sweetness and soft fruit notes appear, supported by a mild malty base and very low astringency. The profile remains clean and harmonious, with no sharp edges, allowing for an easy and consistent drinking experience. The aftertaste is calm and slightly warming, leaving a light sweetness on the palate. In the empty cup after drinking, delicate notes of dried fruit, honey, and a faint floral trace remain.
RED (BLACK) TEA
Explore more Red (Black) Teas from the AN SHIM TEA Collection.