Award-Winning World Class Tea, Farm To cup

Award-Winning Keemun Imperial Gongfu Black Tea

2 reviews

This tea has the distinction of winning the 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. Qimen is the Mandarin pronunciation of Keemun. Traditional making of Keemun gongfu tea is a very complex process involving a total of 17 steps. 

Keemun is regarded as the “burgundy wine of teas.” Only high quality Keemun has the captivating Keemun Fragrance. An excerpt from an independent review, this tea has "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." 

This tea has won the third place in the 2017 Global Tea Championship Fall Hot Loose Tea. The judges comments: "Liquor has a rounded taste and body that is pleasing. A desirable characteristic meaning the tea is well harmonized and round or full." 

$ 16.60
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Origin:                       Qimen county, Anhui province, China

Harvest Time:           April 2016

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. 

"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." 

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200-205°F, 4 grams (about 1 tbsp) for 8 oz of spring/filtered water, 1-2 mins, 4-5 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.