Keemun Black Tea (Qimen Hongcha, 祁门红茶) is one of China’s most famous black teas, originating from Qimen County, Anhui Province. It is prized for its smooth, aromatic, and slightly floral taste with a hint of smokiness. Keemun is often used in high-quality English Breakfast blends and is considered one of the finest black teas in the world.

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Keemun Black Tea (Qimen Hongcha) – China

 

1. Origin & History

  • Region: Qimen County, Anhui Province, China

  • Introduced in: 1875 by Yu Ganchen, a former Chinese civil servant

  • Traditional Production: Inspired by Chinese green tea techniques but adapted for black tea processing

Keemun quickly gained popularity in Britain and Europe, becoming a favorite among tea connoisseurs.

2. Flavor Profile

Keemun Black Tea is known for its complex and balanced flavor, often described as:
✔ Fruity – Hints of dried fruit, plum, and apricot
✔ Floral – Subtle notes of orchid or rose
✔ Malty & Chocolatey – Smooth, honey-like sweetness
✔ Smoky & Earthy – Light hints of pine smoke (some varieties)
✔ Low Astringency – Unlike stronger Indian black teas (e.g., Assam), Keemun is mellow and refined

The longer it ages, the richer and more complex its taste becomes.

3. Types & Grades of Keemun Tea

Keemun tea is classified based on leaf quality and processing:

a. Standard Keemun Varieties

  1. Keemun Mao Feng (祁门毛峰) – High-grade, with long, wiry leaves and a sweet, floral taste

  2. Keemun Hao Ya A (祁门毫芽A) – Premium grade, strong and rich, used in fine blends

  3. Keemun Hao Ya B (祁门毫芽B) – Slightly lower grade than Hao Ya A but still flavorful

  4. Keemun Gongfu (祁门功夫红茶) – The traditional hand-crafted variety, rich and smooth

  5. Keemun Xin Ya (祁门新芽) – A rare, early-spring harvested variety with delicate sweetness

b. Keemun vs. Other Black Teas

  • Compared to Assam (India): Keemun is lighter and more floral

  • Compared to Darjeeling (India): Keemun is less astringent and more malty

  • Compared to Lapsang Souchong (China): Keemun has less smokiness and more fruitiness

4. Production Process

The crafting of Keemun black tea involves:

  1. Withering: Fresh tea leaves are spread out to lose moisture.

  2. Rolling: Leaves are gently rolled to release enzymes.

  3. Oxidation (Fermentation): This gives Keemun its rich, dark color and malty aroma.

  4. Firing/Drying: The tea is dried over charcoal or in ovens to stop oxidation.

  5. Sorting & Grading: Leaves are carefully sorted based on size and quality.

5. Health Benefits of Keemun Tea

Like other black teas, Keemun contains antioxidants and polyphenols that provide several health benefits:

✔ Rich in Antioxidants – Helps fight free radicals
✔ Boosts Heart Health – May lower bad cholesterol (LDL)
✔ Aids Digestion – Mildly stimulates metabolism
✔ Enhances Mental Focus – Contains moderate caffeine (~40-60 mg per cup)
✔ Supports Immune System – Has antibacterial properties

6. How to Brew Keemun Black Tea

To enjoy the full aroma and flavor of Keemun, follow these brewing tips:

Western-Style Brewing

  • Tea Leaves: 1 teaspoon per cup (about 2g)

  • Water Temperature: 85-90°C (185-195°F) (Avoid boiling water to prevent bitterness)

  • Steeping Time: 2-4 minutes (Longer for a stronger taste)

  • Best Enjoyed: Plain or with a splash of milk

Chinese Gongfu Brewing (Traditional Method)

  • Tea Leaves: 5-6g per 100ml gaiwan

  • Water Temperature: 85-90°C (185-195°F)

  • Steeping Time: Short infusions (10-20 seconds), multiple times

  • Number of Infusions: 6-8 times

7. Where to Buy & Price

Keemun black tea is available from specialty tea shops and online retailers. Prices vary based on grade:

  • Standard Keemun: $10-$30 per 100g

  • Premium Keemun Mao Feng or Hao Ya A: $50-$100 per 100g

Recommended Brands:

  • Teavivre

  • Harney & Sons

  • Jing Tea

  • Twinings (used in English Breakfast blends)

8. Final Thoughts

Keemun Black Tea is a luxurious, complex, and refined black tea, perfect for tea lovers who enjoy a balanced fruity, floral, and malty taste. It is versatile—great for both daily drinking and special occasions.

Would you like recommendations for food pairings or more details on brewing techniques? 😊

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