Jiuqu Hongmei

Jiuqu Hongmei is a black tea unique to Zhejiang Province, deeply rooted in the tea culture of Hangzhou. One account of its origin traces back to the late Qing Dynasty, when farmers migrating from northern Fujian and southern Zhejiang settled around the Dawu Mountain area. Clearing land and cultivating tea, they gradually developed the distinctive style that would become Jiuqu Hongmei.

The name “Jiuqu Hongmei,” meaning “Nine-Curved Red Plum,” reflects both its appearance and character. The dry leaves are slender and tightly curled, shaped like tiny fish hooks, with a dark, lustrous finish. When infused, the liquor glows a vivid ruby red, while the aroma recalls the quiet elegance of plum blossoms.

This Mingqian harvest is picked before the Qingming Festival, when spring temperatures are mild and rainfall abundant. During this early stage of growth, the buds are plump and tender, resulting in superior texture and depth. The tea is made following traditional black tea craftsmanship — withering, rolling, full oxidation, and careful drying — using a high picking standard of one bud with two newly opened leaves.

In Shuangpu Town, the birthplace of Jiuqu Hongmei, tea production follows the rhythm of the seasons. After completing the early spring harvest of West Lake Longjing, local farmers turn to crafting Jiuqu Hongmei, carrying forward a technique refined over generations. Revered for its balance of freshness and warmth, Jiuqu Hongmei stands alongside West Lake Longjing as one of Hangzhou’s defining teas.