Where is Qimen black tea produced? A detailed explanation of the main production areas

China's black tea varieties mainly fall into three major categories: congou black tea, souchong black tea, and broken black tea. Within these, there are many varieties of black tea, and the most famous among them is Qimen black tea. So friends who have drunk Qimen black tea all praise the taste and aroma of this tea. So where is the production area of Qimen black tea?

Qimen tea was already famous in the Tang Dynasty and is produced in Qimen, Anhui.

The whole county area is not uniform and is divided into three zones. From Rongkou straight up to Houtan and then turning toward Likou in western Qimen, within this area, places such as Guixi, Huangjialing, and Shijiyuan are the finest; their tea has a moderately thick leaf base, a mellow and fragrant taste, and a moist luster, and the fermentation time is based on 1.5 hours; from Shanli and Ruokeng specifically to Zhukou, within this area, places such as Ruokeng, Shanli, and Gaotang are good; their tea has a thin leaf base, good strip shape, a strong taste and good color, and fermentation takes only 1 hour; from Tafang all the way until Qihong turns out at Daohu, this area is represented by places such as Tangkengtou, Zongli, Luxi, and Daohu; their tea has a thick leaf base, a strong taste, a dark color, and thick twigs, and fermentation must take more than 2 hours, and this type of tea is generally best used to make green tea. Because the black tea from the area from Guixi to Likou was of the best quality, in the past when foreign merchants came to China each year to buy tea, they had to wait for the 3 boxes of Guixi Hurishun Gonggong, Likou Huangshan, and Baiyue to arrive in Shanghai before they would open the market and make purchases, so the black tea from this area was the crown of Qimen black tea.