Our Keemun Black Tea or Red Tea has a satisfying rich and fruity flavour with hints of orange peel and dried prunes. The woody underlining note has a slightly spicy twist reminiscent of shiitake mushrooms, making this a wonderfully balanced Black/Red Tea that pleases tea traditionalists as well as adventurers. Our Keemun Tea is made of small, tightly curled black tea leaves that release a lovely red and golden colour when brewed. This is a full bodied cup that can be enjoyed with or without milk and sugar. Keemun is one of the most popular Black/Red Teas in the Western world. Coming from Anhui province in China, this tea was first introduced to the UK in 1875 when it contributed to a new wave in the popularity of black tea. Keemun Tea is one of the ingredients of the higher quality English Breakfast tea blends, and it is often consumed on its own as a breakfast style tea. TEA ORIGIN: Qi Meng county, Anhui Province CULTIVAR: Camellia Sinensis Sinensis, Zhuye cultivars HARVEST TIME AND PROCESS: one bud and 2 tender leaves are hand-plucked in April 2025. Young leaves are withered, gently rolled into snail shape and then dried. BREWING TIPS Normal approach: 90˚C | 1g for 100ml | infuse for 2 mins | refill water for more brews Gong Fu Approach: Water temperature: 90˚C Leaves to water ratio: 5g for 100ml 1st & 2nd infuse: 10 secs 3rd & 4th infuse: 20 secs 5th & 6th infuse: 30 secs Gongfu brewing yields quite a different taste profile from the normal way. Infusion time is quite critical to get the right sweet flavour. Do experiment with this tea and see which suits your preference better.
