China's most renowned black tea, Keemun, or Qimen, was first produced in Anhui in 1875 and remains a mainstay of English Breakfast blends. Its complex, wine-like character carries cocoa, dried plum, and a faint smoky sweetness, while the finest grades, Mao Feng and Hao Ya, draw on delicate buds for an orchid-like fragrance. Made from the Qimen Zhuye cultivar between 300 and 700 meters and oxidized to about 95 percent, the small twisted leaf holds a caffeine near 35 milligrams. Picked across spring and summer, it is gentler and more aromatic than the malty Indian blacks. That elegance is why blenders prize even small proportions of it.
Описание
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.
Руководство по варке
Рекомендуемая посуда: Porcelain gaiwan or ceramic teapot — Keemun's refined winy, orchid-like fragrance (the prized 'Keemun aroma') is best captured in a pre-warmed neutral vessel; gaiwan concentrates aromatics under th.
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.
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