Other names

• Qimen Hong Cha
• Qihong
• Keemun Hao Ya Black Tea

Introduction

Keemun is one of the most popular and widespread Chinese Black Teas. It was first produced in 1875. Keemun is a key ingredient of better quality English Breakfast Teas. Keemun Hao Ya is produced in Qimen, Anhui Province. It is a rich, intensely aromatic tea made from small buds (Hao Ya). It is known as the burgundy of teas due to its rich winey colours and aromas.

Origin

Qimen, Anhui Province

Varietal: Qimen

Processing

The misty hills around Qimen are ideal for Black Tea production as the relatively low altitude (400m), temperate, humid climate and high rainfall promote the retention of the sweeter tea flavonoids that make the finished product so mellow. The best grades of Keemun are picked starting in late March to early April. The leaves are gently rolled to release the oxidising enzymes, then packed into baskets to slowly oxidise to the characteristic wine-dark colours. The leaves are then tightly rolled into gold-tipped spears and baked dry only when oxidisation is complete.

Brewing methods

Keemun is easy to brew: use near boiling water and around 1 teaspoon per 100ml of tea. A clay Yixing teapot is recommended.

Tasting notes

Rounded and mellow, Keemun should have no hint of bitterness. The liquor is nut brown with hints of red wine. Flavours of nuts and fruit predominate with a sweet lingering finish.

Health Benefits

Keemun is high in vitamin A. The Chinese believe it is beneficial for the digestion, skin and relieving stress.