JIU QUI HONG MEI
NINE-BEND RIVER RED PLUM
RED (BLACK) TEA
★ PESTICIDE-FREE GARDENING
Hangzhou, Zhejiang, China
Jiu Qu Hong Mei is a renowned Chinese red tea from Zhejiang Province, traditionally produced in the area surrounding Hangzhou and closely connected with the tea culture of West Lake. Often translated as “Nine-Bend River Red Plum,” it is appreciated for its elegant aromatic character, combining honeyed sweetness, ripe fruit, floral nuances, and a gentle warming depth. Carefully processed from tender leaves, the tea produces a bright reddish-amber infusion with a smooth, refined texture, and lingering sweetness. MORE
AROMA
Floral, Bakery
TASTE
Dried fruits, Berries
CULTIVAR: Longjing #43
HARVEST: Spring, 2025
RED (BLACK) TEA
★ PESTICIDE-FREE GARDENING
Hangzhou, Zhejiang, China
Jiu Qu Hong Mei is a renowned Chinese red tea from Zhejiang Province, traditionally produced in the area surrounding Hangzhou and closely connected with the tea culture of West Lake. Often translated as “Nine-Bend River Red Plum,” it is appreciated for its elegant aromatic character, combining honeyed sweetness, ripe fruit, floral nuances, and a gentle warming depth. Carefully processed from tender leaves, the tea produces a bright reddish-amber infusion with a smooth, refined texture, and lingering sweetness. MORE
AROMA
Floral, Bakery
TASTE
Dried fruits, Berries
CULTIVAR: Longjing #43
HARVEST: Spring, 2025
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: 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, commonly translated as “Nine-Bend Red Plum,” is a traditional Chinese red tea from Zhejiang Province, particularly associated with the tea-growing areas around Hangzhou and West Lake. While this region is internationally famous for Longjing green tea, Jiu Qu Hong Mei represents another side of its tea culture, demonstrating how Zhejiang leaf material can develop a completely different character through red tea processing.
Our Jiu Qu Hong Mei is produced from Longjing #43, one of the best-known cultivars associated with modern Longjing production. Developed for its early budding, tender shoots, and refined aromatic qualities, Longjing #43 is normally encountered as a green tea cultivar. When processed as Hong Cha, however, oxidation transforms its familiar fresh character into a warmer and sweeter profile, bringing forward notes of ripe fruit, honey, flowers, and subtle red-fruit nuances while retaining the cultivar’s characteristic elegance.
The finished leaves are fine, dark, and tightly twisted, reflecting careful rolling followed by controlled oxidation and drying. The production follows the fundamental stages of Chinese red tea manufacture - withering, rolling, oxidation, and drying - with particular attention given to preserving fragrance and avoiding excessive heaviness.
The result is a refined Zhejiang red tea with a bright reddish-amber liquor, smooth texture, pronounced sweetness, and an elegant aromatic structure. For those familiar with Longjing, Jiu Qu Hong Mei made from Longjing #43 is particularly interesting because it provides an opportunity to experience how the same cultivar can express itself through an entirely different method of processing.
TERROIR
Jiu Qu Hong Mei originates from the tea-growing areas of Hangzhou in Zhejiang Province, with its traditional production particularly associated with the hills southwest of West Lake. This landscape belongs to the humid subtropical climate of eastern China, characterized by four distinct seasons, abundant rainfall, high atmospheric humidity, and warm summers balanced by comparatively cool spring conditions.
The tea gardens are distributed across a gently mountainous landscape of hills, valleys, forests, and small waterways. Frequent mist and relatively high humidity help moderate direct sunlight, while the surrounding vegetation creates a protected growing environment. Spring temperatures rise gradually, supporting the development of tender shoots with a refined aromatic character and balanced concentration of soluble compounds.
The soils of the Hangzhou tea-growing region are generally acidic and well drained, with weathered mineral material combined with organic matter accumulated under the region’s dense vegetation. The hilly terrain allows excess rainfall to drain naturally while maintaining sufficient moisture for the tea plants throughout the growing season.
Our Jiu Qu Hong Mei is produced from Longjing #43, a cultivar particularly well adapted to the environmental conditions of Zhejiang. Although best known for its use in Longjing green tea, here the same cultivar undergoes full oxidation, revealing another expression of the local terroir. Its naturally delicate and aromatic leaf material develops greater fruit sweetness, floral notes, honeyed depth, and a smooth texture while retaining the clarity and elegance associated with teas from the Hangzhou region.
ORGANOLEPTICS
The dry leaves are fine, dark, and tightly twisted, displaying deep brown, black, and subtle copper tones. Their aroma is elegant and naturally sweet, combining dried red fruits, honey, cocoa, warm wood, and delicate floral nuances. In a preheated gaiwan, the fragrance becomes considerably richer, revealing notes of wildflower honey, ripe plum, red berries, dried fruit, caramel, and warm bread, accompanied by subtle cocoa and floral undertones. After a quick rinse, the leaves open with a bright and concentrated fragrance in which ripe plum and red-fruit notes become more pronounced, complemented by honey, baked fruit, malt, and a gentle floral freshness characteristic of the refined Longjing #43 material. The empty cup retains a persistent sweetness of honey, dried fruit, caramelized sugar, and flowers, gradually developing lighter notes of ripe berries and fruit preserve as it cools.
The liquor is clear and bright, with a warm reddish-amber colour and a smooth, balanced character. The taste opens with honeyed sweetness and ripe fruit before developing notes of red plum, dried berries, cocoa, sweet grain, and delicate flowers. A subtle refreshing acidity gives definition to the fruit character and keeps the overall profile lively rather than heavy. The texture is silky, rounded, and medium-bodied, with a pleasant mouth-coating quality and very little astringency when brewed carefully. The finish is clean and persistent, leaving honeyed fruit and floral notes in the mouth together with a gradually developing returning sweetness. The tea has a gentle warming character and a calm, clear presence, combining aromatic complexity with the elegance and refinement associated with Longjing #43.
Jiu Qu Hong Mei, commonly translated as “Nine-Bend Red Plum,” is a traditional Chinese red tea from Zhejiang Province, particularly associated with the tea-growing areas around Hangzhou and West Lake. While this region is internationally famous for Longjing green tea, Jiu Qu Hong Mei represents another side of its tea culture, demonstrating how Zhejiang leaf material can develop a completely different character through red tea processing.
Our Jiu Qu Hong Mei is produced from Longjing #43, one of the best-known cultivars associated with modern Longjing production. Developed for its early budding, tender shoots, and refined aromatic qualities, Longjing #43 is normally encountered as a green tea cultivar. When processed as Hong Cha, however, oxidation transforms its familiar fresh character into a warmer and sweeter profile, bringing forward notes of ripe fruit, honey, flowers, and subtle red-fruit nuances while retaining the cultivar’s characteristic elegance.
The finished leaves are fine, dark, and tightly twisted, reflecting careful rolling followed by controlled oxidation and drying. The production follows the fundamental stages of Chinese red tea manufacture - withering, rolling, oxidation, and drying - with particular attention given to preserving fragrance and avoiding excessive heaviness.
The result is a refined Zhejiang red tea with a bright reddish-amber liquor, smooth texture, pronounced sweetness, and an elegant aromatic structure. For those familiar with Longjing, Jiu Qu Hong Mei made from Longjing #43 is particularly interesting because it provides an opportunity to experience how the same cultivar can express itself through an entirely different method of processing.
TERROIR
Jiu Qu Hong Mei originates from the tea-growing areas of Hangzhou in Zhejiang Province, with its traditional production particularly associated with the hills southwest of West Lake. This landscape belongs to the humid subtropical climate of eastern China, characterized by four distinct seasons, abundant rainfall, high atmospheric humidity, and warm summers balanced by comparatively cool spring conditions.
The tea gardens are distributed across a gently mountainous landscape of hills, valleys, forests, and small waterways. Frequent mist and relatively high humidity help moderate direct sunlight, while the surrounding vegetation creates a protected growing environment. Spring temperatures rise gradually, supporting the development of tender shoots with a refined aromatic character and balanced concentration of soluble compounds.
The soils of the Hangzhou tea-growing region are generally acidic and well drained, with weathered mineral material combined with organic matter accumulated under the region’s dense vegetation. The hilly terrain allows excess rainfall to drain naturally while maintaining sufficient moisture for the tea plants throughout the growing season.
Our Jiu Qu Hong Mei is produced from Longjing #43, a cultivar particularly well adapted to the environmental conditions of Zhejiang. Although best known for its use in Longjing green tea, here the same cultivar undergoes full oxidation, revealing another expression of the local terroir. Its naturally delicate and aromatic leaf material develops greater fruit sweetness, floral notes, honeyed depth, and a smooth texture while retaining the clarity and elegance associated with teas from the Hangzhou region.
ORGANOLEPTICS
The dry leaves are fine, dark, and tightly twisted, displaying deep brown, black, and subtle copper tones. Their aroma is elegant and naturally sweet, combining dried red fruits, honey, cocoa, warm wood, and delicate floral nuances. In a preheated gaiwan, the fragrance becomes considerably richer, revealing notes of wildflower honey, ripe plum, red berries, dried fruit, caramel, and warm bread, accompanied by subtle cocoa and floral undertones. After a quick rinse, the leaves open with a bright and concentrated fragrance in which ripe plum and red-fruit notes become more pronounced, complemented by honey, baked fruit, malt, and a gentle floral freshness characteristic of the refined Longjing #43 material. The empty cup retains a persistent sweetness of honey, dried fruit, caramelized sugar, and flowers, gradually developing lighter notes of ripe berries and fruit preserve as it cools.
The liquor is clear and bright, with a warm reddish-amber colour and a smooth, balanced character. The taste opens with honeyed sweetness and ripe fruit before developing notes of red plum, dried berries, cocoa, sweet grain, and delicate flowers. A subtle refreshing acidity gives definition to the fruit character and keeps the overall profile lively rather than heavy. The texture is silky, rounded, and medium-bodied, with a pleasant mouth-coating quality and very little astringency when brewed carefully. The finish is clean and persistent, leaving honeyed fruit and floral notes in the mouth together with a gradually developing returning sweetness. The tea has a gentle warming character and a calm, clear presence, combining aromatic complexity with the elegance and refinement associated with Longjing #43.
RED (BLACK) TEA
Explore more Red (Black) Teas from the AN SHIM TEA Collection.