Thanks in advance to Mr Livio Zanini. Please throw some light on the
processing of this prestigious tea.
SMC

Thank you for the esteem you bestow on me, but I am not a living tea
encyclopedia. I have never been in Qimen. When I visited Mount Huang in
Anhui in 1993 I tryed to go there but I have been stopped in Yixian, because
the area was not open to tourism and I didn't apply for the special visa.
I can only refer to some information I have found on books. Keemun tea
(Qihong in Chinese) is picked with a green tea standard (bud with 2 or 3
leaves). Tea leaves are first withered, rolled, oxydated (fermentated), and
dryed. There are the basic operation for making unfinished tea (maocha).
Maocha is then finished by several sieving processes, fanning, cutting,
re-fireing etc. Actually the process is basically the same with that of
black tea which I have seen in Yangxian, Yixing County, Jiangsu Province. I
guess that they also use CTC process.

Livio


"S.M.Changoiwala" ha scritto nel messaggio
om...
Thanks in advance to Mr Livio Zanini. Please throw some light on the
processing of this prestigious tea.
SMC

Thank you for the esteem you bestow on me, but I am not a living tea
encyclopedia. I have never been in Qimen. When I visited Mount Huang in
Anhui in 1993 I tryed to go there but I have been stopped in Yixian, because
the area was not open to tourism and I didn't apply for the special visa.
I can only refer to some information I have found on books. Keemun tea
(Qihong in Chinese) is picked with a green tea standard (bud with 2 or 3
leaves). Tea leaves are first withered, rolled, oxydated (fermentated), and
dryed. There are the basic operation for making unfinished tea (maocha).
Maocha is then finished by several sieving processes, fanning, cutting,
re-fireing etc. Actually the process is basically the same with that of
black tea which I have seen in Yangxian, Yixing County, Jiangsu Province. I
guess that they also use CTC process.

Livio


"S.M.Changoiwala" ha scritto nel messaggio
om...
Thanks in advance to Mr Livio Zanini. Please throw some light on the
processing of this prestigious tea.
SMC

On Tue, 03 Aug 2004 11:32:25 GMT, "Livio Zanini"
wrote:

Thank you for the esteem you bestow on me, but I am not a living tea
encyclopedia. I have never been in Qimen. When I visited Mount Huang in
Anhui in 1993 I tryed to go there but I have been stopped in Yixian, because
the area was not open to tourism and I didn't apply for the special visa.
I can only refer to some information I have found on books. Keemun tea
(Qihong in Chinese) is picked with a green tea standard (bud with 2 or 3
leaves). Tea leaves are first withered, rolled, oxydated (fermentated), and
dryed. There are the basic operation for making unfinished tea (maocha).
Maocha is then finished by several sieving processes, fanning, cutting,
re-fireing etc. Actually the process is basically the same with that of
black tea which I have seen in Yangxian, Yixing County, Jiangsu Province. I
guess that they also use CTC process.

Livio


I agree with Livio, while never having been to Quimen, I believe the
processing method is similar to other black teas. Lower grades are
machine rolled, but the top grades (Mao Feng, Hao Ya is at least
partly hand processed as far as I know.

The 'secret' beind Keemun taste is not only processing but also type
of bush. The keemun bush contains some very special type of volatile
oils particular for this bush. I have some details somewhere, but not
here just now.

Lars
(Bergen, Norway)





"S.M.Changoiwala" ha scritto nel messaggio
. com...
Thanks in advance to Mr Livio Zanini. Please throw some light on the
processing of this prestigious tea.
SMC

On Tue, 03 Aug 2004 11:32:25 GMT, "Livio Zanini"
wrote:

Thank you for the esteem you bestow on me, but I am not a living tea
encyclopedia. I have never been in Qimen. When I visited Mount Huang in
Anhui in 1993 I tryed to go there but I have been stopped in Yixian, because
the area was not open to tourism and I didn't apply for the special visa.
I can only refer to some information I have found on books. Keemun tea
(Qihong in Chinese) is picked with a green tea standard (bud with 2 or 3
leaves). Tea leaves are first withered, rolled, oxydated (fermentated), and
dryed. There are the basic operation for making unfinished tea (maocha).
Maocha is then finished by several sieving processes, fanning, cutting,
re-fireing etc. Actually the process is basically the same with that of
black tea which I have seen in Yangxian, Yixing County, Jiangsu Province. I
guess that they also use CTC process.

Livio


I agree with Livio, while never having been to Quimen, I believe the
processing method is similar to other black teas. Lower grades are
machine rolled, but the top grades (Mao Feng, Hao Ya is at least
partly hand processed as far as I know.

The 'secret' beind Keemun taste is not only processing but also type
of bush. The keemun bush contains some very special type of volatile
oils particular for this bush. I have some details somewhere, but not
here just now.

Lars
(Bergen, Norway)





"S.M.Changoiwala" ha scritto nel messaggio
. com...
Thanks in advance to Mr Livio Zanini. Please throw some light on the
processing of this prestigious tea.
SMC