Hello! I've been an avid lurker here for a long time but I now have a
burning need to post because I'd like to draw on the collective
knowledge of the group.

I'm working to expand an article on Keemun (and using it for an
upcoming tea tasting I'm hosting), and I'm finding some of the same
stuff recycled, or sketchy information, or interesting information
with no reliable source or references. I'm wondering if there's
anything you folks know that would help me write something more
comprehensive, yet accurate.

Some questions that have come up for me include:
1) Keemun Black Tea (Qimen Hongcha or Qihong) is supposedly made only
from a particular varietal--kind of like TieGuanYin. Is this true,
and what's the name/classification/genetic identifier/ etc. for the
varietal/cultivar/clonal?

2) Many tea vendors quote James Norwood Pratt in saying that Keemun
is one of the only sources of a substance called myrcenal (or
myrcenol?), that imparts some of the rosey/toasty flavor unique to
Keemun. Yet I can't find other references to it. Is there such a
substance, what is it, and is it indeed unique to Keemun (and bay
leaf, per Norwood?) Any other chemical or biological points of
interest?

3) Are there technical classifications that can be easily described
and differentiated to explain Hao Ya A, Hao Ya B, Mao Feng, Xin Ya,
and Congou? Are there other grades? Is there really a Keemun grade
that is rolled like Gunpowder? (I've seen claims that there is, but
never seen a picture or real-life example.)

4) Any good descriptions on the production methods? Statistics on
amounts of genuine Keemun? Statistics about counterfeit Keemun
production?

5) Geography--I can find Huangshan City and the Yellow Mountains to
the north in Google Earth, but so far haven't had much luck with other
geographical information specific to Keemun tea. Is there much to
know other than that the area is gorgeous?

6) History--what reliable information is there about She Ganchen / Yu
Quianchen / Hu Yuanlung or whoever started production of red tea in
Anhui? Can the oft-repeated date of 1875 be verified? Can the
mysterious inventor of keemun be actually tracked down to being a
failed civil servant or other particular biographical information?

Any information would be appreciated, and extra-super-deeply
appreciated if it comes with some kind of verifiable, scientific, or
similar references. Also, I know a little Mandarin Chinese, so small
snippets of characters, websites, etc. in Chinese are okay.

Thanks!

--Michael Joe Coffey--
www.TeaGeek.net
Ironic, isn't it?

On Mar 27, 10:23*am, Tea Geek wrote:
Hello! *I've been an avid lurker here for a long time but I now have a
burning need to post because I'd like to draw on the collective
knowledge of the group.

I'm working to expand an article on Keemun (and using it for an
upcoming tea tasting I'm hosting), and I'm finding some of the same
stuff recycled, or sketchy information, or interesting information
with no reliable source or references. *I'm wondering if there's
anything you folks know that would help me write something more
comprehensive, yet accurate.

Some questions that have come up for me include:
1) *Keemun Black Tea (Qimen Hongcha or Qihong) is supposedly made only
from a particular varietal--kind of like TieGuanYin. *Is this true,
and what's the name/classification/genetic identifier/ etc. for the
varietal/cultivar/clonal?

Kevo: at least 8 varietals, the most (80%) used is the cv.
keemenzhong, GS13022-1985. It is also known as cv. zhuyezhong. I
can't remember the other 7 varietals at the moment, sorry.

2) *Many tea vendors quote James Norwood Pratt in saying that Keemun
is one of the only sources of a substance called myrcenal (or
myrcenol?), that imparts some of the rosey/toasty flavor unique to
Keemun. *Yet I can't find other references to it. *Is there such a
substance, what is it, and is it indeed unique to Keemun (and bay
leaf, per Norwood?) *Any other chemical or biological points of
interest?


Kevo: no idea, but I think myrcenol or myrcenal may be present in the
tea under a different chemical name...

3) *Are there technical classifications that can be easily described
and differentiated to explain Hao Ya A, Hao Ya B, Mao Feng, Xin Ya,
and Congou? *Are there other grades? *Is there really a Keemun grade
that is rolled like Gunpowder? *(I've seen claims that there is, but
never seen a picture or real-life example.)


Kevo: That would be the cv. liuyezhong production of Qimen hong...

4) *Any good descriptions on the production methods? *Statistics on
amounts of genuine Keemun? *Statistics about counterfeit Keemun
production?

5) *Geography--I can find Huangshan City and the Yellow Mountains to
the north in Google Earth, but so far haven't had much luck with other
geographical information specific to Keemun tea. *Is there much to
know other than that the area is gorgeous? *

6) *History--what reliable information is there about She Ganchen / Yu
Quianchen / Hu Yuanlung or whoever started production of red tea in
Anhui? *Can the oft-repeated date of 1875 be verified? *Can the
mysterious inventor of keemun be actually tracked down to being a
failed civil servant or other particular biographical information?

Any information would be appreciated, and extra-super-deeply
appreciated if it comes with some kind of verifiable, scientific, or
similar references. *Also, I know a little Mandarin Chinese, so small
snippets of characters, websites, etc. in Chinese are okay.

Thanks!

--Michael Joe Coffey--
* *www.TeaGeek.net
* * * Ironic, isn't it?