Straight ・ Keemun
Keemun
Features an orchid-like smoky flavor. Known as the Burgundy of Chinese tea.
- Origin
- Anhui Province, China
- Liquor color
- Light Orange
- How to enjoy
- Best enjoyed as straight tea or milk tea
About Keemun
Keemun tea, representative of Chinese black tea, originated in Qimen County, Anhui Province in the late 19th century. Its elegant aroma reminiscent of orchids and subtle smoke has earned it the title 'Burgundy of Chinese tea.' It has long been used in British blends and is considered one of the 'three great black teas' in Japan. A high-quality cup is best enjoyed straight, allowing you to savor the lingering fragrance.
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.