Sometimes referred to as Keemun Congou or Qihong tea, Keemun is an elegant and alluringly fragrant Chinese black tea.
Keemun comes from the Keemun area in Anhui province and is located near the Yellow mountains. This region has a temperate climate and abundant rainfall. Many small rivers and springs run through this area, creating a soil condition that feeds the bushes with a unique combination of ingredients.
Black tea production in Anhui province was first realised in the late 19th Century when a government official visited the region to learn about how to make black tea.
Production of Keemun is a very delicate and refined process. Only the top two leaves and a bud are plucked from the bushes. The majority of Keemun tea is produced from the Spring period. Once the leaves are gathered, they are hand separated so that only the finest leaves are processed. Withering reduces the moisture of the leaf so that they are malleable enough for the rolling process. The rolling process is intrinsic as it brings out the flavour deep in the leaf, held in the enzymes and juices.
The leaves are then left to oxidise over a period of time allowing the enzymes to eventually turn it black. Finally, the leaves are baked or fired to remove any remaining moisture and create that black. Keemun leaves are particularly decorative and shaped in beautifully twisted coils. The smaller leaf has a slightly smoky note in the aroma and a gentle, malty, non-astringent taste reminiscent of unsweetened cocoa. Top varieties have an orchid-like fragrance and additional floral notes in the flavor.
Smoky and velvety, Keemun is the most popular Chinese black tea. It grows in the mystically beautiful Yellow Mountain region of Anhui Province, where some of the highest quality teas are produced. Keemun has a small and delicate leaf, creating a bright ruby-red liquor with sublime tasting notes, reminiscent of unsweetened cocoa. It is an exceptionally good tea, whether served with or without milk. You can purchase our teas here.
This post was written by Wei