Specifications

New keemun black tea,qimen hongcha

Premium Keemun Black Tea,Qi Men Hong Cha

Keemun black tea is produced in Keemun county, Anhui province. The production of black tea in Keemun started from 1875. Keemun black tea win the praise of “one of the best three high aroma teas in the world” and “the queen of fragrance”.
known as the "Burgundy of Tea" due to its superb bouquet. It is mellower than the black teas of Assam and Ceylon, and has a lower caffeine content. It has an orchid-like aroma and naturally sweet, fruity palate.Finer breakfast blends often feature Keemun as a main ingredient due to its depth, pleasing rose like aroma, and excellent acceptance of both milk and sugar.  

 

Other names: Chinese: Kee Mun is also known as Qi Men Hong Cha, QiMen Hong and Qi Hong.

Appearance: The Kee Mun leaves are long, thin and tightly curled; characteristic black tea leaves. They give off a brilliant reddish hue in the cup.

Taste/Aroma: Kee Mun black tea offers a little bit of everything. It emanates a wonderfully complex combination of floral and fruity aroma, which translates into the distinctive flavors infused into your cup. In addition, one can sense a hint of pine and the so-called Chinese tea ‘sweetness’. The taste is also very full-bodied and strong, with a slight toasted feel.

Origin: Qi Men, An Hui Province, China

 

Brewing Guide: 1 to 2 teaspoon (2 grams) of tea leaves is recommended for every 150ml (5 oz) of water. Ideal water temperature is 100°c (212°F). For the first and second brewing, leaves should be steeped for about one minute. Gradually increase water temperature and steeping time for subsequent brewing. It is also recommended that you use porcelain or glass-based teaware. Warm the steeping vessels by rinsing them with hot water prior to brewing.

Brewing methods vary widely by tea and individual preferences. The brewing instruction above is a only a simple guideline but will produce an excellent cup nonetheless. As with any tea, do experiment and do share with us your brewing techniques to get the best out of this tea.