Red (black) tea Keemun is a fine black tea of medium intensity and perfectly balanced, from Keemun County in Anhui Province, China. Keemun is considered one of the best Chinese black teas, thanks to its unique fragrance and its smooth, refined taste. Origin and tradition Keemun County is located in Anhui Province, one of the most renowned tea-producing regions in China. Keemun production dates back to 1875, when the former imperial official Yu Gan-chen introduced black tea processing in an area that had until then specialized in green tea production. Keemun is produced with selected leaves of the Camellia sinensis sinensis variety, which are hand-picked and subjected to a controlled oxidation process. The result is a tea with fine, slightly curled leaves that release an unmistakable aroma of orchid and cocoa. Aroma and taste The liquor obtained has a bright red color with amber highlights and a smooth, 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 stands out for its malty sweetness, with a round and velvety aftertaste that makes it perfect for drinking plain or with the addition of milk. Its natural sweetness and smoothness make it a black tea especially appreciated by connoisseurs. Place of origin Keemun, Anhui, China Infusion method We strongly recommend infusing this tea using the traditional Chinese method (Gong Fu Cha) with a Gaiwan with a capacity of about 100 ml. Following this preparation, with 5 grams of leaves, multiple infusions can be made to best appreciate all the tea's flavors. After a quick rinse of the leaves with water at a temperature of 90-95 °C, you can proceed with a first infusion of 10 seconds and, subsequently, keeping the water at the same temperature, you can continue using the product by adding more water and increasing the previous infusion time by about 5 seconds (15-20-25...). For a more traditional preparation in the Western style, we recommend 3 grams of leaves (about 2 teaspoons) in a 150 ml cup with water at 90-95 °C for an infusion time of one and a half minutes. Store in a cool, dry place away from direct sunlight.
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Red (black) tea Keemun is a fine black tea of medium intensity and perfectly balanced, from Keemun County in Anhui Province, China. Keemun is considered one of the best Chinese black teas, thanks to its unique fragrance and its smooth, refined taste. Origin and tradition Keemun County is located in Anhui Province, one of the most renowned tea-producing regions in China. Keemun production dates back to 1875, when the former imperial official Yu Gan-chen introduced black tea processing in an area that had until then specialized in green tea production. Keemun is produced with selected leaves of the Camellia sinensis sinensis variety, which are hand-picked and subjected to a controlled oxidation process. The result is a tea with fine, slightly curled leaves that release an unmistakable aroma of orchid and cocoa. Aroma and taste The liquor obtained has a bright red color with amber highlights and a smooth, 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 stands out for its malty sweetness, with a round and velvety aftertaste that makes it perfect for drinking plain or with the addition of milk. Its natural sweetness and smoothness make it a black tea especially appreciated by connoisseurs. Place of origin Keemun, Anhui, China Infusion method We strongly recommend infusing this tea using the traditional Chinese method (Gong Fu Cha) with a Gaiwan with a capacity of about 100 ml. Following this preparation, with 5 grams of leaves, multiple infusions can be made to best appreciate all the tea's flavors. After a quick rinse of the leaves with water at a temperature of 90-95 °C, you can proceed with a first infusion of 10 seconds and, subsequently, keeping the water at the same temperature, you can continue using the product by adding more water and increasing the previous infusion time by about 5 seconds (15-20-25...). For a more traditional preparation in the Western style, we recommend 3 grams of leaves (about 2 teaspoons) in a 150 ml cup with water at 90-95 °C for an infusion time of one and a half minutes. Store in a cool, dry place away from direct sunlight.
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