Qi Hong, Keemun Black Tea, was first produced in 1875. A tea farmer from Qimen had learned the process of making black tea and brought it back to his hometown, in which, until then, only green tea had been produced. Nowadays, this tea is being produced in the entire region, mostly of simple quality for export, often sieved mechanically in order to obtain different qualities. These types of Keemun are well known in the West. However, in and around the village of Qimen, whole-leaf teas of excellent quality are still being produced in the traditional manner. These are very difficult to get. Qi Men Hong Cha, abbreviated Qi Hong teas are mellow, slightly smoky, and chocolaty-sweet.