Keemun (Qimen Black Tea)
Keemun is great to sip alone, or with milk and sugar. Keemun has won the love of the royal family in England, and is considered one of the best black teas (qun fang zui, 群芳最).
$5.00 – $15.00
Dry Leaf: contained, light sweetness
Liquor Colour: dark orange
Mouth Feel: crisp, clean and refreshing
Flavour: gentle sweetness, mild tart
Bottom Cup: dried fruit
Keemun (Qimen) is a well know favourite among black teas. This Traditional Keemun is so-called because it is made using traditional methods which accent the malty, musky nature of the tea while still leaving space for the hints of sweetness we expect. The deep orange liquor delivers an incredibly refreshing, crisp mouthfeel.
Qimen, Anhui Province.
Late April, 2019.
3g/150ml at 100°C for 45 sec. Add 15s for successive infusions. 3 – 5 infusions.
Sealed well in a cool, dry, dark location.
Qun Fang Zui
Keemun originates from Qimen County, Anhui Province. It’s famous for its high aroma, a unique refreshing and long lasting aroma, known as sugar aroma (sha tang xiang, 砂糖香) or apple aroma (ping guo xiang, 苹果香), mingled with orchid aroma. This unique aroma is also known as Keemun Aroma. Keemun has been very trendy and popular in England. It was presented to the British Queen as a birthday gift as well.
Keemun is known as fine black tea in the international market, especially in London. “I found the aroma of spring, in Chinese Keemun.” (Turkish poet Nazim· Hikmet)
Dry leaves: tight, slim, with fuzz. Dark lustrous in color.
Keemun has a long lasting aroma, fruity and orchid, known as Keemun Aroma. Rich red liqour is bright. Brewed leaves is vivid red. Taste is rich, complex and lingering.
CTC black tea
CTC black tea is the major player in the international tea market, totaling around 80% of the world’s tea exportation. India produces and exports the most CTC black tea. CTC black tea has over a hundred year’s history. China began producing CTC black tea about 30 years ago.
The fragrance of spring
When making CTC black tea, there’s a step during rolling to cut the tea leaves into particle shaped pieces. Because it looks like little broken pieces, it’s called Hong Sui Cha (红碎茶).
CTC Hong Sui Cha’s full name is Dadugang CTC Hong Sui Cha. It’s produced in Dadugang Tea Factory in Xishuangbanna, Yunnan Province. It’s perfect for filling teabags, and is great with milk, sugar or lemon once brewed.
CTC Hong Sui Cha is fully oxidized and cut into pieces. When brewed, its substance comes out quickly and thoroughly hence it is usually not suitable to rebrew.
The dry leaves: little particle shape, weighty, uniform, deep brown red, lustrous.
Sexy red liquor, rich and sweet aroma, brisk, strong, and bold in taste.
Lapsang Souchong (Zheng Shan Xiao Zhong,正山小种)
Lapsang Souchong is also known as Xingcun Xiao Zhong. “Zheng Shan” means it’s real, from “high mountain area”. All teas from the Wuyi Mountains are “Zheng Shan”. The neighboring areas like Fu’an and Zhenghe also imitate, but the quality is lower, known as Wai Shan Xiao Zhong (外山小种), Ren Gong Xiao Zhong (人工小种) or Yan Xiao Zhong ( z g烟小种).
Shape: thick and sturdy, long and straight
Color: black, radiant
Liquor: syrupy, dark amber gold
Aroma: long and high, pine wood
Brewed Leaves: bronze, thick, silky.