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Keemun Red (Black) Tea is a medium-intensity black tea from Keemun County in Anhui, China. It has an elegant fragrance and a soft, harmonious profile with floral, malty and delicately roasted notes. Origin and tradition Keemun County is in Anhui, 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 focused mainly on green tea. Selected Camellia sinensis sinensis leaves are hand-picked and processed through withering, rolling, controlled oxidation and drying. The leaves develop delicate orchid, cocoa and honey notes. Aroma and taste The liquor is bright red with amber reflections and a soft, balanced structure. The aroma is floral and slightly smoky, with orchid, cocoa and light honey notes. The taste is malty and sweet, with a rounded, velvety finish. It is excellent pure or with milk. When to enjoy it Suitable at different times of day, served hot, pure or with milk. Its malty, floral profile pairs well with breakfast and sweet foods. Place of origin: Keemun, Anhui, China Infusion method We strongly recommend the traditional Gong Fu Cha method with a Gaiwan of approximately 100 ml. Use 5 g of leaves for multiple infusions. Rinse briefly at 90–95 °C, then infuse for 10 seconds; continue at the same temperature, adding water and increasing each infusion by about 5 seconds (15–20–25…). For the Western style, use 3 g in a 150 ml cup at 90–95 °C for 1.5 minutes. Strain after steeping. Times may be adjusted to taste. Store in a cool, dry place away from direct sunlight.
Price including VAT
Keemun Red (Black) Tea is a medium-intensity black tea from Keemun County in Anhui, China. It has an elegant fragrance and a soft, harmonious profile with floral, malty and delicately roasted notes. Origin and tradition Keemun County is in Anhui, 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 focused mainly on green tea. Selected Camellia sinensis sinensis leaves are hand-picked and processed through withering, rolling, controlled oxidation and drying. The leaves develop delicate orchid, cocoa and honey notes. Aroma and taste The liquor is bright red with amber reflections and a soft, balanced structure. The aroma is floral and slightly smoky, with orchid, cocoa and light honey notes. The taste is malty and sweet, with a rounded, velvety finish. It is excellent pure or with milk. When to enjoy it Suitable at different times of day, served hot, pure or with milk. Its malty, floral profile pairs well with breakfast and sweet foods. Place of origin: Keemun, Anhui, China Infusion method We strongly recommend the traditional Gong Fu Cha method with a Gaiwan of approximately 100 ml. Use 5 g of leaves for multiple infusions. Rinse briefly at 90–95 °C, then infuse for 10 seconds; continue at the same temperature, adding water and increasing each infusion by about 5 seconds (15–20–25…). For the Western style, use 3 g in a 150 ml cup at 90–95 °C for 1.5 minutes. Strain after steeping. Times may be adjusted to taste. Store in a cool, dry place away from direct sunlight.
