Award-Winning Keemun Imperial Black Tea
This tea has won the third place in the 2017 Global Tea Championship Fall Hot Loose Tea.
Keemun black tea is regarded as the “burgundy wine of teas.” It is the most famous black tea in China and regarded as one of the best black teas in the world. It is also known as “Qimen Gongfu”, as Qimen is the Mandarin pronunciation of Keemun. The traditional making of Keemun gongfu tea is a very complex process.
Keemun tea is well-known for its signature Keemun fragrance. Only high quality Keemun gongfu black tea has this captivating Keemun Fragrance. It is considered a delicacy and was once considered a luxury black tea and the favorite in Great Britain.
This tea has very fine dry leaves, a sign of high a quality gongfu tea. The brilliant red liquor produces atheistic beauty in the cup and a satisfying taste, as well as a boost to your mental alertness and energy. It is very floral, mellow, has very fruity sweet notes of plums and cherries, with underlying notes of wildflowers and rich yams. There is a lot going on in each steeping that keeps you wanting more and more. It can sustain multiple steepings.
Origin: Qimen county, Anhui province, China
Harvest Time: April 2018
Bush Varietal: Local varietal Chu Ye Zhong
Caffeine level: Meduim
Health Benefits: Black tea has great health benefits, especially in helping weight control.
- Helps to reduce blood pressure, sugar and cholesterol
- Helps to boost energy and mental alertness
- Helps to detox the body
- Helps in weight management
- Helps in soothing stomach and digestive system
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 for this tea.
"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."
200°F, 4 grams (about 1 tbsp) for 8 oz of spring/filtered water, 1 min., up to 6 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.