Keemun

Keemun (Qimen) black tea from Anhui province is China's most renowned black tea and a key component of English Breakfast blends. First produced in 1875, it features a complex wine-like character with notes of cocoa, dried plum, and a subtle smoky sweetness. The finest grades, Keemun Mao Feng and Keemun Hao Ya, are made from delicate buds with intense orchid-like fragrance.

وعاء موصى به: Porcelain gaiwan or ceramic teapot

Premium Keemun (Hao Ya, Mao Feng grades) is best at 90°C rather than boiling to preserve the delicate wine-like and orchid notes. Gongfu-style brewing reveals more complexity than Western-style. Lower grades for blending can handle 95-100°C.