Product Overview
Qimen Jin Zhen black tea is a premium representative of traditional Chinese Gongfu black tea. It originates from Qimen County in Huangshan, Anhui Province, with Likou Town being one of its core production areas. Nestled in the southeastern mountainous region of Qimen, Likou is characterized by lush forests, frequent mist, mild humidity, and significant temperature differences between day and night. These natural conditions create an ideal environment for tea cultivation, giving rise to teas of exceptional aroma and character. Likou has long been recognized as a center of authentic high-quality Qimen black tea and is home to numerous award-winning teas featured in local and national competitions.
Qimen Jin Zhen is crafted from the finest early-spring buds—either single buds or buds with one unfolding leaf—using traditional Gongfu black tea techniques. The most delicate buds are hand-rolled into slender, needle-like shapes, a meticulous and labor-intensive process that enhances both appearance and flavor. This needle form not only reflects the precision of handmade craftsmanship but also facilitates even oxidation, contributing to the tea’s signature aroma and smooth mouthfeel. The dry leaves are tightly rolled, upright, and covered in golden tips, giving the tea its name “Golden Needle.” When brewed, the tea yields a bright, clear, ruby-red liquor—an important indicator of high-grade Qimen black tea. The aroma is a classic example of the renowned Qimen fragrance, which combines floral, fruity, and honey notes, often described as a blend of rose, ripe apple, and longan honey. The flavor is refined and layered: light and smooth on entry, then gradually building into a mellow sweetness with depth and complexity. The finish is clean, lingering, and gently sweet, leaving a pleasant aftertaste that invites continued sipping.
The signature Qimen flavor distinguishes this tea from other regular Keemun black teas. It is not a single taste but a multi-dimensional sensory experience—a harmony of aroma, taste, and mouthfeel. This includes the scent rising with the steam, the flavor coating the tongue, a sweet aftertaste felt deep in the throat, and a warming sensation expanding in the chest. In high-quality teas like Jin Zhen, this combination of fragrance and flavor is both subtle and lasting, often described as graceful yet full-bodied, delicate yet complex.
As a competition-grade tea, Qimen Jin Zhen is regularly featured in the annual Likou Qimen Black Tea Appraisal Competition, held during the spring harvest season. Organized by local government bodies, tea associations, and leading producers, this event serves as a platform to showcase superior craftsmanship and promote regional tea culture. Teas are evaluated by expert judges based on appearance, aroma, liquor clarity, taste complexity, and leaf tenderness. Thanks to its fine material and classic profile, Qimen Jin Zhen frequently wins Gold Medal Tea or Special Recommendation honors in these events.
Compared to lower-grade Qimen Mao Feng, Qimen Jin Zhen demonstrates clear advantages in raw material selection, processing precision, and overall cup quality. Jin Zhen uses fine buds with abundant golden tips, while Mao Feng is typically made from more mature leaves (one bud with two or three leaves), resulting in a coarser appearance and less uniformity. In terms of aroma, Jin Zhen has a layered and elegant fragrance, whereas Mao Feng often has a flat or slightly woody scent. The liquor of Jin Zhen is bright and transparent, while lower-grade Mao Feng tends to produce a duller, sometimes cloudy infusion. Flavor-wise, Jin Zhen is gentle but richly textured, offering depth and sweetness, whereas Mao Feng is simpler, sometimes astringent, and lacks the persistent finish. As a result, Jin Zhen is more suited for premium tasting, collection, and gifting, while Mao Feng is better positioned as a daily drinking tea.
Brewing Guide: It is recommended to use a white porcelain gaiwan or tasting cup of 110–150 ml capacity to best showcase the tea’s color and fragrance. Use about 3 grams of tea leaves, and water at a temperature of 85–90°C (185–194°F). The first infusion should steep for about 60 seconds, with subsequent infusions gradually increasing to 80–90 seconds. Pour the water gently in a fixed spot or along the side of the vessel to avoid over-agitating the leaves. The tea can typically be steeped for 3 to 5 infusions, each revealing different layers of aroma and flavor.