Red Tea (black) Keemun 50 g

Description

Keemun Red Tea (Black) is a medium-intensity black tea from Keemun County, Anhui province, China. It stands out for its elegant fragrance and smooth, harmonious profile, with floral, malty and delicately toasted notes. Origin and Tradition Keemun County is located in Anhui province, one of China’s historic tea-producing areas. Keemun production dates back to 1875, when former imperial official Yu Gan-chen introduced black tea processing to an area previously specialising mainly in green tea production. Keemun is made with selected leaves of the Camellia sinensis sinensis variety, hand-picked and subjected to a process comprising withering, rolling, controlled oxidation and drying. The thin, slightly curled leaves develop a distinctive aromatic profile during processing, with delicate notes of orchid, cocoa and honey. Altitude, cultivar, growing conditions and processing techniques help define the tea’s final characteristics. Aroma and Taste The liquor has a bright red colour with amber highlights and a soft, balanced structure. The aroma is floral and slightly smoky, with delicate notes of orchid, cocoa and a light hint of honey. On the palate, Keemun is distinguished by its malty sweetness, with a rounded, velvety aftertaste that makes it perfect to enjoy plain or with milk. Its natural sweetness and smoothness make it a black tea especially appreciated by connoisseurs. When to enjoy it Keemun is suitable for different times of day and can be served hot, plain or with milk. Its malty, floral profile also pairs pleasantly with breakfast and sweet preparations. Place of origin Keemun, Anhui, China Brewing method We strongly recommend infusing this tea using the traditional Chinese method (Gong Fu Cha) with a Gaiwan holding approximately 100 ml. With this preparation, 5 g of leaves can be used for multiple infusions, allowing you to fully appreciate all the tea’s flavours. After quickly rinsing the leaves with water at 90–95°C, make a first infusion of 10 seconds. Then, keeping the water at the same temperature, continue using the product by adding more water and increasing the previous infusion time by approximately 5 seconds (15–20–25…). For a more traditional Western-style preparation, we recommend 3 g of leaves (approximately 2 teaspoons) in a 150 ml cup with water at 90–95°C for 1.5 minutes. For the best tasting experience, we suggest filtering the infusion as soon as the prescribed steeping time has elapsed. The suggested infusion times may be slightly adjusted to taste to obtain a more or less intense flavour. Store in a cool, dry place away from direct sunlight.