A more classic Qimen experience, this mao feng grade gives us honey sweetness, a well rounded juicy mouthfeel, a toasty finish that makes you want another rip, and is everything we want and more in a daily Qimen.  Creamy, brisk, with ample 生津 sheng jin resalivation effect and empty cup aromas.

This is a more ecologically-minded take on the classic, robust "Keemun Black Tea" either for those who are looking for a high quality on-ramp into the style, or for those looking to upgrade their qimen shelf.  Produced by the Li family, this successful family is well resourced with skillset knowledge as well as land assets, both owned and contracted.

exploring reclaimed wild gardens around Qimen county with young Da Le, the fifth generation tea producer in the Li family out of Likou

Inspired by Fujian hong cha styles, Qimen red tea was developed in the late 1800s and gained recognition beyond its domestic market to become the primary export commodity black tea coming out of China, competing with the leafy, maximally oxidized, and robust expressions of Indian black teas, and eventually winning gold medals at international tea expos throughout the 20th century, as well as becoming a favorite of the British royal family.  Qimen is now in the ranks of the Four Major Black Teas in the world, alongside Darjeeling, Assam, and Ceylon black teas, and is a base material for Earl Grey.

In the late twentieth century, as the domestic economy and appetite for finer teas grew, variations on this famous export commodity were funded, producing variants featuring finer plucking grades like tippy Qimen Gold Bud as well as grades emphasizing tea tree age, garden management style, and elevation.