Although widely known in the West as black tea, the Chinese refer to this drink as red tea. By either name, this tea is the most popular in the world. Production requires complete oxidation to bring out the tea's complex and deeply fragrant notes.
5-6 grams at a time; the first several infusions are at 90C (194F) for one minute; gradually increase steeping time for subsequent infusions.
This lot of tea was grown at high elevation in the Wuyi Mountains of Fujian Province. Some consider this region the home of black tea. To maintain their natural purity, our Lapsan Wuyi Mountain teas are not blended with lesser teas from other regions, as is the custom. The tea is created according to the traditional practice of first withering and rolling the leaves over fire, then lightly smoking them in bamboo trays. Because older plants are harvested and more care is taken in the smoking process, this tea is unusually subtle and refined.
5-6 grams at a time, the first several infusions at 90C (194F) for one minute; gradually increase steeping time for subsequent infusions
This superior grade of Keemun features sleek black leaves, a rich amber infusion, and a complex aroma that is distinctive and penetrating. A Mandarin named Yu Qianchen first made Keemun in 1875. He switched this region's traditional green tea production to black tea to satisfy tea demand in Europe, and his success drove tea estates in Darjeeling to copy the style. Keemun is the most distinctive tea in any English breakfast tea blend. The finer artisanal grades are known as Keemun Mao Feng and Keemun Hao Ya. Keemun is sweet, toasty and honeyed with an underlying orchid essence that truly captivates, which is why millions around the world delight in it.
Harvest time: Spring
Picking standard: One bud with two leaves
Shape: Fat, evenly plump bud
Dried tea color: Black with little golden pekoe
Aroma: Fresh, sweet, unique Keemun fragrance
Tea soup color: Bright golden red
Taste: Fresh, sweet, delicate and mellow with a long aftertaste