Anhui
Black Tea
Spring & Summer
Full Oxidation
Keemun, also known as Qimen Hongcha, is a premium Chinese black tea from Qimen County, Anhui Province. It is renowned for its distinctive aroma, often described as having notes of orchid, honey, and a unique smoky character known as 'Qi Men Xiang'.
Keemun, also known as Qimen Hongcha (祁门红茶), is a premium Chinese black tea from Qimen County in the mountainous region of southern Anhui Province. It is one of China's most famous black teas and is often called the "Queen of Black Teas."
Keemun is celebrated for its unique and complex aroma, known as "Qi Men Xiang" (祁门香), which can include notes of orchid, honey, fruit, and sometimes a subtle smoky or wine-like character. This distinctive aroma is a result of the specific tea varietal, the terroir of Qimen County, and the meticulous processing methods.
The tea is made from the Camellia sinensis sinensis variety, often using the local Qimen cultivar. The processing involves withering, rolling, full oxidation, and careful drying, which develops its characteristic color, flavor, and aroma.
Complex, floral (orchid), honey, fruity, subtle smoky notes
Smooth, mellow, sweet, complex, with a rounded body
Long-lasting, sweet, with lingering floral and fruity notes
Keemun black tea was created in 1875 by Yu Gengmei (余干臣), a tea merchant from Fujian Province. He adapted the techniques used for producing Lapsang Souchong (also from Fujian) to the local tea varietals in Qimen County, Anhui Province, aiming to create a black tea suitable for export.
The unique terroir of Qimen County, with its high altitude, misty climate, and acidic soil, combined with the local tea plants and Yu Gengmei's processing techniques, resulted in a tea with a distinctly different character from its Lapsang Souchong inspiration.
Keemun quickly gained international recognition and became one of the most important Chinese teas for export, particularly to Britain. It is often used as a base for many classic English breakfast tea blends.
"In Keemun lies the soul of Anhui's mountains, captured in a cup of unparalleled fragrance." — Ancient Tea Saying
Yu Gengmei creates Keemun black tea in Qimen County, Anhui.
Keemun gains popularity in international markets, especially Europe.
Established as a key component in many Western tea blends.
Recognition as one of China's top ten famous teas and continued global appreciation.
Leaves are hand-picked, often using the "one bud and two leaves" (一芽二叶) standard. The finest grades are harvested in early spring (Qian Li Hong).
Fresh leaves are spread out in thin layers and allowed to wither, reducing moisture content and making them pliable for the next steps.
The leaves are rolled to break down cell walls, releasing essential oils and juices, initiating the oxidation process.
The rolled leaves are spread in a humid, controlled environment. Oxygen interacts with the leaf enzymes, turning the leaves dark and developing the characteristic black tea flavors, color, and the unique 'Qi Men Xiang' aroma. This is the most critical step.
The oxidized leaves are heated in a dryer to halt the oxidation process and remove remaining moisture, stabilizing the tea for storage and enhancing the final aroma.
Controlled Oxidation Process
"The art of Keemun lies in the careful orchestration of oxidation, where time and environment create the 'Qi Men Xiang'." — Master Tea Maker
Use water at 90-95°C (194-203°F). Slightly below boiling to avoid bitterness.
First infusion: 3-5 minutes. Subsequent: Adjust to taste.
Use 3-5 grams of tea per 150-200 ml of water.
Use soft, filtered water for the best results.
Allows appreciation of the liquor's bright color and aroma.
Can be steeped several times, with flavors evolving.
Focus on the distinctive 'Qi Men Xiang' fragrance.
Its balanced nature suits afternoon consumption.
In TCM, black teas like Keemun are generally considered to have a warm nature. They are believed to warm the stomach, aid digestion, invigorate the body's Qi (vital energy), and provide a gentle, sustained energy boost.
The tea is often recommended for individuals with a cold constitution or during colder seasons. Its balanced nature makes it suitable for most people.
Like other black teas, Keemun contains theaflavins and thearubigins, along with caffeine and L-theanine. These compounds contribute to its potential health benefits.
Research suggests that black tea consumption may support cardiovascular health, digestive health, and provide antioxidant activity.
Contains theaflavins and thearubigins from oxidation.
Caffeine and L-theanine provide balanced alertness.
Potential benefits for cardiovascular function.
Traditionally consumed to support digestion.
Provides a gentle, sustained energy boost.
Contains fluoride and other minerals from the tea plant.
| Nutrient | Amount | Daily Value* |
|---|---|---|
| Calories | 0 | 0% |
| Caffeine | 30-50mg | 6-10% |
| Antioxidants (Theaflavins, Thearubigins) | High | Significant |
| L-Theanine | Moderate | Beneficial |
| Fluoride | Moderate-High | Supportive |
| Minerals (Potassium, Magnesium) | Trace | Minimal |
*Percent Daily Values are based on a 2,000 calorie diet. Individual needs may vary.
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Keemun, also known as Qimen Hongcha, is a premium Chinese black tea from Qimen County, Anhui Province. It is renowned for its distinctive aroma, often described as having notes of orchid, honey, and a unique smoky character known as 'Qi Men Xiang'.
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