Black teais a type ofteathat is moreoxidizedthanoolong,greenand whiteteas. All four types are made from leaves of theshrub.Camellia sinensis. Black tea is generally stronger in flavor than the less oxidized teas. Two principal varieties of the species are used – the small-leaved Chinese variety plant, used for most other types of teas, and the large-leaved Assamese plant, which was traditionally mainly used for black tea, although in recent years some green and white have been produced.
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.
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.