D-CN-032
Hubei Qing Zhuan
青砖茶
Aged compressed dark, from Hubei, China.
Dark tea (post-fermented)
Hubei Qing Zhuan is strongest on body, smoothness and woody. Typical tasting words: dry wood, forest floor, bark, malt, mineral. Originating in Chibi, Hubei, this tea was a major trade commodity along the Great Tea Road leading into Mongolia and Russia. Long favoured by nomadic groups in northern Asia, who brew it strongly with milk and roasted grains.
Also known as Qing Zhuan, Green Brick Tea and Hubei Black Brick.
The profile
Taste, 0 to 5
Flavour families, 0 to 5
Facts
- Origin
- Hubei, China
- Plant
- Camellia sinensis var. sinensis
- Harvest
- late summer to autumn
- Elevation
- low
- Oxidation
- 75 to 100%
- Roast
- very light
- Leaf
- compressed
- Price band
- affordable
- Availability
- specialist
- Ageing
- made for ageing
- Forgiving to brew
- 5 of 5
- L-theanine
- low
Made by: kill-green, then primary drying, then pile fermentation, then steaming, then hydraulic compression, then drying.
Caffeine
A cup of Hubei Qing Zhuan carries a typical estimate of 35 mg of caffeine, within a range of 20 to 45 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.
How to brew it
| Method | Leaf | Water | Steeps |
|---|---|---|---|
| Western, 250 ml | 3.5 g | 95 to 100 °C | 3 min, 4 min, 5 min |
| Gongfu, 100 ml | 6 g | 98 to 100 °C | Rinse, then 15 s, 20 s, 25 s, 35 s, 50 s, 70 s |
Up to 7 infusions. Scale for your own pot with the brew calculator.
Drinking it
- morning
- afternoon
- breakfast
- after_meal
- cold_weather
Pairs with red_meat, cheese and breakfast_dishes. Milk: yes. Iced: no. Sweetener: yes. Good for beginners: yes.
Tasting words explained
Similar teas
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shares body and smoothness
More: all dark tea (post-fermented) teas, teas from Hubei, China, or filter the whole drawer.