Keemun is one of the most famous black teas in the world, and this challenge already included a couple of Keemun reviews. This one is from this year. As you can see on the photo below, there are quite a few broken leaves, and I’d not say this tea is the premium quality, but it is still pleasant with fine malt and fruity notes. Actually, an excellent Keemun should carry a honey sweetness and a rose flavour. I could not taste sweetness, neither rose aromas with this tea.
My Chinese sourcebook suggests that Keemun (Qimen) black tea is part of ‘gongfu hong cha’ which is translated as ‘leisure black tea’. The ‘gongfu’ here should not be mistaken for ‘gongfu cha’ the Chinese tea preparation method using small utensils. In Chinese, this tea is also known as Qihong which a shortened name for Qimen Gongfu Hong Cha. Its history dates back to the Guangxu Period in the Qing Dynasty. Winning the gold medal in Panama International Expo, brought this tea a good reputation at the international level as well. Since then it topped export prices as far as black teas are concerned. These days the price very much depends on the origin of the tea, including the cultivar, and picking season.
Source: Hong, Li., Tea and Tea Set.
Origin: Qimen, Anhui, China
Harvest time: Spring 2020
Leaf colour: Dark brown with reddish edges with some broken leaves
Liquor colour: Amber
Tea aroma: Fruity
Tea taste: Mellow with malty and fruity notes
Steeping/brewing: Place about 4 g of this tea in a teapot and add about 100 ml water at around 90°C. Rinse after 5 sec. Steep for 10 seconds for the second time and increase the consecutive steeping time by 5 seconds each time. You can steep this tea about three or four times.
Shelf life: 2 - 3 years