When encountering Qimen Gongfu Black Tea for the first time, many people ask: Why is this tea broken?

Most teas sold on the market are whole-leaf teas. For many, this is their first encounter with a broken form of tea like traditional Qimen Black.

Moreover, after the emergence of new processing methods for Qimen Mao Feng and Xiang Luo, some misunderstandings arose, with some assuming that broken-leaf Gongfu teas were no longer considered Qimen.

To clarify this, we will compare these three types of Qimen black teas today.

Why is Qimen Gongfu “Broken”?

This is because Qimen was originally produced for export. To align with international grading standards for Black Tea, it was not graded by picking but rather by the part of the tea plant used and the shape of the finished product.

Clever Chinese Tea makers solved this problem using existing tools, differentiating through cutting, sieving, and blending during refinement. This method became relatively fixed after the founding of the People's Republic of China.

The process of making traditional Qimen Gongfu black tea is intricate and labor-intensive. After four initial processes and multiple rounds of three refinement steps, including bagging and sieving, Qimen Gongfu is gradually graded, resulting in its “broken” characteristic.

Center is Gongfu black tea

New Processing Methods: Mao Feng, Xiang Luo

In 1997, the Anhui Tea Research Institute in Qimen borrowed the low-temperature shaping techniques used in Biluochun and Songluo green teas to create Qimen Xiang Luo.

Since then, a series of whole-leaf black teas, such as Qimen Mao Feng, Qimen Golden Needles, and Qimen Eyebrow, have been introduced. Both Qimen Mao Feng and Qimen Xiang Luo are innovative processing methods within the realm of Qimen black tea.

These methods primarily involve adding a shaping step after fermentation to produce a more complete leaf shape.

The refinement process for the new methods is relatively simpler, with slightly lower oxidation levels than traditional Qimen Gongfu, offering beautiful aesthetics and distinct floral aromas.

Qimen Xiang Luo, curled with downy tips

Qimen Mao Feng, with complete twisted leaves

Qimen Gongfu, fine and slender

What are the differences in taste?

In terms of processing, traditional Qimen involves a complex and laborious process, while innovative Qimen uses hand-rolling, which results in less body and fullness in Qimen Mao Feng and Qimen Xiang Luo compared to traditional Qimen Gongfu.

However, each has its own unique aroma profile, with traditional Qimen featuring a floral, fruity, and honey-like “Qimen Aroma,” while the sweet floral aroma is more pronounced in Qimen Mao Feng and Qimen Xiang Luo.

Qimen Xiang Luo

Bright red liquor

Tender and even leaf

Qimen Mao Feng

Clear and bright liquor

Tender, bright red leaf

Qimen Gongfu

Bright red liquor

Tender, bright red leaf

In reality, traditional Qimen has been passed down by older generations and its taste remains unchanged, so the older generation still prefers the traditional flavor.

The sweet floral aroma of innovative Qimen is easier for newcomers to tea to appreciate.

For tea enthusiasts, the differences in processing and taste do not matter. As one might say: Tea is food, and whether traditional or innovative, as long as it tastes good, that's all that matters.