Award-Winning Keemun Imperial Gongfu Black Tea (Qi Hong)
Our Keemun tea has the distinction of winning a 3rd place award in the prestigious 2017 Global Tea Championship! Keemun black tea is one of the world’s four most famous black teas, well-known for its signature Keemun fragrance. Keemun has been the key component in the traditional English Breakfast black tea blends, even though the quantities used in this blend are limited due to the high cost of Keemun tea.
As can be seen from the pictures above (taken on Victoria’s recent tea trip to Qimen county, Anhui province), you can see that a lot of wild flowers and trees grow among the tea bushes, which is the typical ecological environment for the core producing areas of Qimen, which lies at an elevation of about 800 meters. Qimen is the Mandarin pronunciation of Keemun.
Keemun is regarded as the “burgundy wine of teas.” We strive to curate tea of unmatched quality. Only high quality Keemun tea has the captivating true Keemun Fragrance, which is rarely found in other Keemun black teas. If you are looking for an aromatic, but not smoky or malty black tea, smooth and sweet, that can simply stand alone or that can nicely blend with other flavors of your own creation, this is the tea for you!
Origin: Qimen county, Anhui province, China
Harvest Time: April 2016
Bush Varietal: Chu Ye Zhong
Caffeine level: Meduim
Packaging: We use the highest quality resealable foil pouches on the market that completely blocks light and moisture, ensuring that the tea retains maximum freshness. Also the resealable pouch is not only convenient, but saves you from purchasing additional tea tins.
The tea has the intense aroma of the famous Keemun Fragrance! It produces brilliant amber color, is very floral and fruity, full bodied, smooth, mellow, has a slight hint of plum and apricot with sweet finish.
The following is an excerpt from an independent tea review.
"wow, that aroma is something else! Very fruity sweet notes of raspberries, plums, and cherries with underlying notes of squash flowers, wildflowers, and rich yams and peanuts. There is a lot going on in the wet leaves and it took several sniffs to process all the layers. The liquid smells sweet, though not quite as strongly as the wet leaves, instead it is more rich with its notes of yams, peanuts, squash, squash blossoms, and a finish of dark cherries. It also has a tiny hint of an aroma similar to red wine, specifically cherries cooked in red wine, which adds to the richness."
For the full article, please click here.
195-200°F, 3 grams (half tbsp) for 8 oz of spring/filtered water, 1 min, 3-4 steepings, adjust to taste. We advise against the use of tap water as well as purified water.
It is recommended to use the Gongfu brewing method in order to get the best out of the tea. Please click here for Gongfu brewing instructions.