January 26, 2021
by Sara Shacket
If you’re looking for a perfect winter warming tea, look no further than Qimen Caixia. It is rich and sweet, sure to wrap you in cozy softness all season long. It has a complexity that is perfect for any time of day. Chances are you’ve had Qimen tea before, but the flavors can vary greatly depending on leaf size and harvesting dates. Let’s learn a little more about Qimen, and Masters Teas Qimen Caixia.
What is Qimen tea?
Qimen (pronounced chee-men, sometimes listed as Keemun), is a famous Chinese black tea that has been produced since the late 19th century. Depending on when the leaves are plucked and how it’s processed, this is a tea that can be strong and robust, or earthy and more nuanced.
This tea is named after the Chinese county of Qimen, in Anhui province where it’s grown. You may have seen it referred to as Qimen Gongfu. The word Gongfu means ‘will skill’, and it takes a good amount of knowledge and skill to produce this tea. You may also see it listed as Keemun Mao Feng, which refers to the cultivar used (the same as the green tea Huangshan Maofeng).
As I mentioned, there are a few factors that impact the flavor of this tea. Typically, Qimen may be processed as broken leaves which creates a robust black tea used in blends such as English Breakfast. Smaller bits of leaf infuse faster and stronger than whole leaf tea so they’re well-suited for a punchy morning brew. Higher grade Qimen is plucked earlier, and the leaves are kept whole. Full-leaf Qimen is much more nuanced in flavor, and still retains a bit of that black tea oomph. For me, it’s a perfect combination!
Masters Tea Qimen Caixia
If you enjoy strong black tea blends, you’ve probably had Qimen before, but possibly not quite like Masters Tea’s Qimen Caixia (caixia translates to sunrise). This is a single-estate tea (not a blend) that uses early spring leaves delicately processed to keep the entire leaf intact. This is an orthodox method of tea production, which means the leaf is kept whole, not cut into smaller pieces.
This Qimen may be more complex than some others you have encountered. It’s harvested earlier, plucked in April by farmer Zhao Li Li, and contains buds as well as leaves that are rolled to a thin, delicately twisted shape. Both the early plucking and the delicate buds make this a high grade Qimen tea
The leaves are super dark, long and wiry. The tea contains some fuzzy little buds as well, adding to the delicate flavor and aroma. Looking at the leaves, you can spot the buds, as the golden color stands out from the dark leaves. If you enjoy rich, sweet black teas, Qimen Caixia is definitely one you’ll enjoy.
Tasting Qimen Caixia
To fully enjoy this tea, it’s important to first experience the aroma of the dry leaves. The leaves are roasty, with a light floral aroma. I find the roast to be particularly comforting during the chilly winter weather, reminding me of snuggling up by a fireplace with a good book.
The brewed Qimen has complex notes of honey, chocolate, and malt. There is a gentle floral flavor to the brew as well. It’s sweet and complex, pleasantly warming and cozy. I enjoy these flavors all year long, and they are particularly satisfying in the cooler months. It sets the perfect mood for a relaxing afternoon of reading and watching the snowfall.
This Qimen has the strength of black tea but with a complexity that makes you stop and take notice. I love it in the morning as it’s strong enough to wake me up, but I also reach for it in the early afternoon when I have a bit more time to sit and fully enjoy the flavors.
Brewing Qimen Ciaxia
You can brew this tea in a western style teapot as follows:
Use 2 teaspoons (3-4 grams) per 8 oz water
Water temperature should be 190°F-200°F, Steep 3-5 minutes
I like to brew this tea in a gaiwan, as even more flavor is extracted. I also love being more interactive with the delicate leaves. I use about 3 grams of leaf in 4-6 oz of water. I am able to get 4 good infusions out of this tea, and it could probably give a little bit more. It remains earthy and sweet, very pleasing throughout each steep. If you’re using a gaiwan, be sure to play with the leaf to water ratio to discover what you like best.
This tea is quite a versatile brew, perfect for a cold-weather warmup, a breakfast indulgence, or even a mid-afternoon tea meditation. It’s great for just about any time of day. The complex flavors will keep you engaged, while giving you a nice little boost.
