Ju Qu Hong Mei, AAA, 2026

Red tea from the picturesque West Lake (Xihu) area in Zhejiang Province. It is recognized as a provincial cultural heritage item.

The leaves are medium-sized and dark brown with reddish highlights. The aroma of the dry leaf is rich and restrained, offering spicy, fruity, and floral notes.

The liquor is clear and vibrant, with a chestnut-red hue and a deep aroma featuring notes of plum jam, dark bread, fruit, and orchid. The taste is smooth and caramel-sweet, with notes of roasted peanuts, dried fruit, mango, and apricot, balanced by a slight tartness reminiscent of grapefruit and orange peel. It has a mild astringency and subtle bitter undertones of ginger, eucalyptus, and cherry pit.

This tea is warming, invigorating, and mood-lifting. It reveals its qualities beautifully whether brewed using the multiple-steeping method or a standard long-steep infusion.

How to brew

Steaming

• Teaware: clay or ceramic teapot, gaiwan
• Water: 90-95°C
• Ratio of dry tea leaves: 6-7 g per 120 ml water

Brew in short infusions of 10-15 seconds, gradually increasing the time by 5-10 seconds.
The flavor remains consistent over 5-6 infusions.

Infusion method

• Teaware: clay or ceramic teapot
• Water: 90-95°C
• Ratio of dry tea leaves: 2 g per 250 ml of water

Infuse for 3-4 minutes