Keemun

About this tea

Keemun (Qimen) represents one of China's youngest yet most celebrated black teas, created in 1875 by Yu Quianchen in Anhui Province. Despite its recent origins, Keemun quickly became China's premier export black tea, earning acclaim as the 'Burgundy of teas' for its wine-like complexity and sophisticated character.

Grown in Qimen County's mountainous terrain, where slow-growing conditions and mineral-rich soil create exceptional flavor development, Keemun is crafted with extraordinary skill. The finest grades, like Keemun Mao Feng and Keemun Hao Ya, feature tightly rolled leaves with abundant golden tips. The processing involves precise withering, rolling, oxidation, and a final firing that develops the tea's signature flavor without adding smokiness.

The flavor profile is remarkably complex: initial sweetness gives way to notes of unsweetened cocoa, wine, and dried fruit, with hints of orchid and a distinctive finish some describe as 'keemun sweet.' The tea lacks the astringency of Indian blacks, instead offering a smooth, mellow character with subtle complexities that unfold over multiple infusions. The liquor is bright reddish-amber with an aroma of roses and fruit.

Brewing recommendations: Use 1 teaspoon (3g) per 250ml cup with water at 90°C (195°F) and steep for 3 minutes. Premium Keemun can be infused multiple times, with each steeping revealing different flavor notes. Drink without milk to appreciate its subtleties.

Perfect for afternoon or evening enjoyment, Keemun pairs beautifully with dark chocolate, nuts, dried fruits, and mild pastries. It's also the traditional base for English Breakfast blends and was reputedly used in the original Earl Grey. The tea's low tannin content makes it gentle on the stomach.