2009 Xinhua Qu Jiang Bao Pian 60g (10 slices)

4.0 stars  4.0  1 review  Added 08.08.2013 by petroff, Tea status: [239] A 4619x
2009 Xinhua Qu Jiang Bao Pian 60g (10 slices)
2009 Xinhua Qu Jiang Bao Pian 60g (10 slices) 2009 Xinhua Qu Jiang Bao Pian 60g (10 slices) 2009 Xinhua Qu Jiang Bao Pian 60g (10 slices)
2009 Xinhua Qu Jiang Bao Pian 60g (10 slices) 2009 Xinhua Qu Jiang Bao Pian 60g (10 slices) 2009 Xinhua Qu Jiang Bao Pian 60g (10 slices)

Category: Hei Cha

Country: China

Province: Hunan

Harvest: 2009 Production date : 20/09/2009

Producer: Xinhua Tea Factory

Shop: Cha Wang Shop

Cha Wang Shop



Qu Jiang that rises in Gutai moutain Xinhua County Hunan Province and flows eastward through Fengjia, Tianmen, Changfeng, etc. Fengjia, most of the residents of this place are named Feng, is famous for producing good tea in history. Qu Jiang Bao Pian is one of the famous tea in Tang dynasty, the production of recorded time until the song dynasty, has more than 500 years tribute tea history.

The researcher looked through the ancient books and records, visited folk, finally reinvent the technique, let this ancient process on the verge of extinction can be continued and developed. Taking high mountain tea from Fengjia and Tianmen as raw materials, using the "two steamed two refrigerated cold fermented" new technology to get rid of the oxidized scent.

"Qu Jiang Bao Pian looks like a coin, has iron color and very aromatic." - MaoWenXi, 毛文锡(Tang And Wu-dai). 《茶谱》(Tea Reference Book). It's not bitter or astringent, highly pleasing to the taste. After two years aging, the taste is mellower and more satisfactory.

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08.08.2013 15:00:26

Tea in the shape of Chinese coin

5 stars 4.0 This review helped: 0 / 0

The coin have a diameter of 3cm and a height of about 4mm. Coins are firmly pressed. The whole tea coin will expand during the first steeping and starts slowly releasing red color. Wet leaves smell fruity, I'd say prunes and it is pleasantly sweet. Liquor is nicely colored brown-red after the first minute of brewing, the flavor is very subtle and it leaves pleasant metallic aftertaste in the mouth. Other infusions are noticeably darker. The flavor is stronger, sweet with long-lasting metallic aftertaste on the tongue. There is no trace of earthiness or fermentation. Smooth, pleasant taste. "Qu Jiang Bao Pian looks like a coin, has iron color..." I would personally add to this quote that it also taste after iron :-)

100°C, 1/2 coin per 150ml gaiwan - 60s/30/60/90/120

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Quotes - Hei Cha

„Fermentation is a tea production style in which the tea leaves undergo microbial fermentation and oxidation after they are dried and rolled. This process is a Chinese specialty and produces tea known as Hei Cha (黑茶), commonly translated to dark, or black tea (this type of tea is completely different from what in West is known as "black tea", which in China is called "red tea"). “

Source Web: Pu-erh tea[online]. Wikipedia. Available on WWW: <http://en.wikipedia.org/wiki/Pu-erh_tea>. [q479] [s62]

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„Mr. Gao showed us how to identify gu shu (ancient tree) tea leaves by looking at their texture, rubbing them between your fingers, and eating them raw. Old tea trees produce thicker, more leathery leaves that don’t easily come apart when you rub them. And gu shu buds should be white & shiny. When you chew them, the flavor is very bitter but there is also a strong sweet fragrance, and the juice is relatively easy to swallow. Tai di cha (terrace plantation tea) is also bitter but with a strong, lasting astringency on the sides & front of the tongue, and the juice is harder to swallow.“

Source Web: The Tea Urchin. Learning how to identify gu shu & make maocha[online]. 2011. Available on WWW: <http://teaurchin.blogspot.cz/2011/09/learning-how-to-identify-gu-shu-make.html>. [q933] [s107]


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