Keemun Black Tea: Discover the Rich Flavor

If you’re a fan of black tea, you’ll want to try Keemun. This type of tea originates from the Anhui province in China, specifically from Qimen County. Keemun black tea is known for its smoky, fruity, and floral taste, with a subtle sweetness and a hint of bitterness.

Whether you’re a seasoned tea drinker or just starting, you’ll want to keep reading to learn more about the complex flavors found in this tea.

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Table of Contents

History and Origin

Keemun tea, also known as Qimen tea, has a rich history and originates from Qimen County in the Anhui province of China. The tea’s history dates back to the late 19th century when it was first produced, making it a relatively young variety compared to other Chinese teas.

The tea cultivation in the Qimen County area can be traced back several centuries, but it was during the late Qing Dynasty that Keemun tea gained prominence. Around 1875, a local government official named Yu Ganchen began experimenting with tea production techniques. Inspired by the growing popularity of black teas in the West, Yu aimed to create a Chinese black tea that could rival the high-quality black teas from India and Sri Lanka.

Yu Ganchen’s efforts paid off when he successfully developed a new type of tea. Its unique flavor profile and aroma quickly garnered attention and soon gained favor among tea enthusiasts in China and internationally. Keemun tea became particularly popular in the United Kingdom, where it was highly regarded as an excellent breakfast tea.

The demand for Keemun tea grew steadily, quickly becoming one of the global market’s most sought-after Chinese black teas. Its reputation for superior quality and distinctive flavor earned it a reputation as one of the “Ten Famous Teas of China,” alongside Longjing (Dragon Well), Bi Luo Chun, and Huangshan Maofeng.

The success of Keemun tea can be attributed not only to its exceptional taste but also to the timing of its introduction. During the late 19th and early 20th centuries, international trade flourished, and the British Empire was a significant market for tea. Keemun tea’s receptive audience in the West further propelled its popularity.

Today, Keemun tea is still produced in its area of origin and continues to be one of the most popular types of black tea in the world.

Processing of Keemun Black Tea

While all black teas share certain similarities in their production process, a few distinctive aspects of Keemun tea set it apart from other black teas.

First, Keemun tea is primarily made from a cultivar called “Qimen” or “Keemun.”. A cultivar is a plant bred by humans to exhibit certain traits (remember, in the previous section, we mentioned Yu Ganchen developed the tea type). A cultivar is not a naturally occurring variety of a plant.

In addition, Keemun tea is typically harvested by hand during specific periods, often in spring and early summer. The leaves are plucked when young and tender, ensuring the desired quality and flavor.

In general, black teas go through the following process:

Withering: The freshly plucked tea leaves are spread out on bamboo beds to wither for several hours. This process helps to remove excess moisture from the leaves and make them more pliable.
Rolling: The withered leaves are rolled gently to break their cell walls and initiate oxidation.
Oxidation: The rolled leaves are oxidized in bamboo baskets covered with a wet cloth. During oxidation, the tea leaves react with the oxygen in the air, causing their color to change from green to copper (or a reddish color characteristic of this type of tea). This step is crucial in the production of black tea. The oxidation level for Keemun tea is moderate compared to some heavily oxidized black teas.
Drying: The leaves are then subjected to drying by charcoal baking to halt the oxidation process and reduce moisture content. This charcoal baking is under the tight supervision of tea artisans since the baking should not produce smoke.

Therefore, Keemun tea stands out due to its specific cultivar, picking techniques, and moderate oxidation level.

Note: In the book “The Ultimate Guide to Chinese Tea,” the author mentions 8 types of hybrid tea plants are grown in Qimen. He states 80% of the Keemun black tea production in the area comes from mulberry leaf (chuye) trees, 16% from willow leaf (liuye) trees, and the rest from the other 6 hybrids. I have not been able to cross-reference this information with other sources.

Flavor Profile

Keemun black tea is renowned for its distinctive flavor profile, which is complex and often described as follows:

Fruity Notes: Keemun tea is known for its fruity undertones, with hints of stone fruits such as plum or apricot. These fruity notes add a natural sweetness and a pleasant aroma to the tea.
Floral Aromas: Keemun tea often exhibits floral characteristics, with notes of orchid or rose. These floral aromas contribute to the tea’s elegance and complexity.
Subtle Smokiness: Some Keemun teas may have a subtle smokiness reminiscent of a light woodsy or tobacco-like note. This smokiness is not as pronounced as in other black teas like Lapsang Souchong but adds depth to the flavor.
Malty Sweetness: Keemun teas often possess a malty sweetness, which adds body and richness to the tea. This sweetness can be compared to the sweetness found in certain grains or cereals.
Cocoa or Chocolate Undertones: In some Keemun teas, you may detect hints of cocoa or dark chocolate. This contributes to the tea’s overall depth and makes it a favorite among those who enjoy the interplay of sweet and slightly bitter flavors.
Smooth and Full-Bodied: Keemun tea is typically smooth on the palate with a full-bodied character. It has a robustness that is balanced by its sweet and fruity notes, making it a well-rounded and enjoyable black tea.
Low Astringency: Keemun teas generally have low astringency, which means they are not overly bitter or drying on the tongue. This makes them accessible to a wide range of tea drinkers.
Clean Finish: Keemun tea often leaves a clean and lingering finish, with a pleasant aftertaste that can vary depending on the specific type and grade of Keemun.

It’s important to note that the exact flavor profile of Keemun tea can vary depending on factors such as the tea’s grade, origin, processing methods, and the specific batch.

Types of Keemun Black Tea

There are four main types of Keemun black tea: Keemun Mao Feng, Keemun Hao Ya, Keemun Xin Ya, and Hubei Keemun. Let’s take a closer look at each of them.

Keemun Mao Feng

Keemun Mao Feng is the most popular type of Keemun black tea. It is made from the leaves and buds harvested in the early spring, which are the youngest and most tender. Keemun Mao Feng has a delicate, floral aroma and a sweet, mellow taste. It is often described as having a hint of smokiness and a long-lasting aftertaste.

Keemun Hao Ya

Keemun Hao Ya is a premium-grade Keemun black tea made from the leaves and buds harvested in the early spring and the summer (but harvested later than Mao Feng). T

here are two subtypes of Keemun Hao Ya: Hao Ya A and Hao Ya B. Hao Ya A is made from leaves with more buds, while Hao Ya B is made from more mature leaves. Keemun Hao Ya has a stronger flavor and a more robust aroma than Keemun Mao Feng.

Keemun Xin Ya

Keemun Xin Ya is a relatively new type of Keemun black tea, developed in the 1980s. It is made from buds harvested in the early spring and the summer. Keemun Xin Ya is known for its fruity, honey-like taste and floral, sweet aroma.

Brewing Keemun Black Tea

When it comes to brewing Keemun black tea, you should keep a few things in mind to ensure you get the best possible flavor and aroma out of your tea leaves.

Brewing Temperature

The water temperature plays a crucial role in bringing out the unique flavors of Keemun black tea. For best results, you should use water that has been heated to around 95°C (203°F). If the water is too hot, it can scorch the leaves and make the tea taste bitter. On the other hand, if the water is not hot enough, the tea may taste weak and bland.

To achieve the ideal temperature, use a thermometer or bring the water to a boil and let it cool for a minute or two before pouring it over the tea leaves.

Brewing Time

The brewing time for Keemun black tea can vary depending on your personal preferences. Generally, you should steep the tea for around 3-5 minutes. However, if you like your tea stronger, you can steep it for a few extra minutes.

It’s crucial not to over-brew the tea, as this can also cause it to taste bitter. Remove tea bags after the recommended brewing time if you’re using tea bags. You can strain the tea using a tea strainer or a fine-mesh sieve if you’re using loose tea leaves.

Serving Suggestions

Keemun black tea is delectable, but you can add milk and sugar if you prefer a sweeter taste. However, it’s important not to add too much milk or sugar, as this can overpower the delicate flavors of the tea.

If you’re serving the tea hot, you can use a teapot to keep it warm. If you’re serving it cold, add ice cubes and a slice of lemon for a refreshing twist.

Keemun Black Tea and Health

Keemun black tea is a great option if you’re looking for a healthy beverage to add to your daily routine. Here are some of the potential health benefits you can enjoy from drinking it:

Antioxidant Properties

Keemun black tea is rich in antioxidants, which help protect your body from damage caused by free radicals. Free radicals are unstable molecules that can cause harm to your cells and DNA, leading to chronic diseases like cancer and heart disease. The antioxidants in Keemun black tea can help neutralize these free radicals, reducing your risk of these diseases.

Promotes Heart Health

Drinking Keemun black tea may also help promote heart health. Studies have shown that the flavonoids in black tea can help lower blood pressure and reduce the risk of heart disease. Additionally, Keemun black tea contains theaflavin, which has been shown to reduce cholesterol levels and improve blood vessel function.

Other Potential Benefits

Keemun black tea may also have other potential health benefits, including:

Boosting immune function
Improving mental alertness and focus
Reducing inflammation in the body

Keemun Black Tea in Tea Blends

With its distinct flavor and aroma, Keemun tea is often used as a base for various tea blends. Its rich and mellow characteristics can complement and enhance other ingredients, resulting in unique and delightful flavor combinations. Here are a few popular Keemun tea blends:

English Breakfast Blend: Keemun tea is a key component in many English Breakfast blends. Along with other black teas like Assam and Ceylon, Keemun adds depth and a slightly smoky note to create a robust and invigorating blend commonly enjoyed with milk and sugar.
Keemun Rose Tea: This blend combines Keemun tea with dried rose petals or rosebuds. The fragrant floral notes of the roses beautifully harmonize with Keemun’s mellow and slightly sweet flavors, creating an aromatic and soothing tea.
Keemun Earl Grey: A twist on the classic Earl Grey, this blend replaces the traditional black tea base with Keemun tea. The distinctively bold and slightly earthy notes of Keemun complement the bergamot citrus flavor, resulting in a sophisticated and refreshing cup of tea.
Keemun Oolong Blend: Keemun tea can also be blended with oolong tea to create a unique combination of flavors. Oolong tea’s smooth and fruity characteristics harmonize with Keemun’s mellow and slightly smoky taste, resulting in a balanced and complex brew.