Keemun (Qimen Black Tea) (祁门红茶)
The 'Burgundy of teas,' Keemun is prized for its wine-like aroma and smooth, complex flavor. Created in 1875 in Anhui province, it became a key component of English Breakfast blends and remains one of China's most celebrated black teas.
Flavor Profile
Primary Notes
Secondary Notes
Aroma
Body: Medium
Mouthfeel: Velvety, refined
Finish: Smooth, slightly smoky, lingering
How to Brew Keemun (Qimen Black Tea)
Gongfu Brewing (Recommended)
Traditional Chinese method using a gaiwan or small teapot with multiple short infusions.
| Water Temperature | 90°C / 194°F |
|---|---|
| Leaf Ratio | 5.0g per 100ml |
| First Steep | 20 seconds |
| Subsequent Steeps | 15s, +5s per steep |
| Number of Steeps | 6 steeps typical |
Origin & Processing
Growing Region
Keemun (Qimen Black Tea) comes from Qimen County (祁门) in Anhui Province . Birthplace of Keemun black tea. Humid, forested hills.
Processing
This tea has an oxidation level of approximately 95%, placing it in the black tea category.
Pricing Guide
Prices for Keemun (Qimen Black Tea) vary based on quality, harvest time, and source. Here's what to expect:
| Quality Tier | Price Range (per 50g) | Notes |
|---|---|---|
| Entry Level | $8 - $15 | Good for daily drinking, understanding the tea style |
| Mid-Range | $20 - $50 | Quality examples with nuanced flavor |
| Premium | $70 - $200 | Competition grade, special harvests |