Straight ・ Keemun
Keemun
Features an orchid-like smoky flavor. Known as the Burgundy of Chinese tea. One of the world's top three black teas.
- Origin
- Anhui Province, China
- Liquor color
- Light Orange
- How to enjoy
- Best enjoyed as straight tea or milk tea
About Keemun
Keemun black tea, born in the late 19th century in Qimen County, Anhui Province, is a representative Chinese black tea. Its elegant aroma evokes the scent of orchids and a hint of smoke, earning it the title 'Burgundy of Chinese tea.' It is also known for being favored by the British royal family and is one of the world's top three black teas. A quality cup is best enjoyed straight, allowing you to savor the lingering aroma.
How to brew
Good tea comes down to three basics: the amount of leaves, fresh boiling water, and steeping time. Use about one teaspoon (3g) of leaves per cup, pour freshly boiled water at 95–100°C briskly over them, put the lid on the pot, and steep for 2.5–3 minutes. When the leaves circulate up and down in the pot (the 'jumping' effect), the aroma and flavor come out well.
- As a straight tea
- Enjoy the tea's natural aroma and liquor color. Steep for about 2.5–3 minutes; shorten it slightly if you find it too astringent. Pour out to the very last drop (the 'best drop') so the second cup keeps the same strength.
- As a milk tea
- Full-bodied teas pair well with milk. Use slightly more leaves and steep a bit longer (3–4 minutes) for a strong brew, then add room-temperature milk afterwards. Not overheating the milk lets the tea's aroma shine.
A general guide to brewing black tea. Adjust to the tea and your taste.