Varieties Of Black Tea - Keemun
Keemun
is a black Chinese tea with a winey and fruity taste, with depth and complexity. Because of its deep winey, almost orchid-like flavor, it is often referred to as the “Burgundy of teas”. Keemun is produced in the Qimen precinct of Anhui province in central China, one of the smallest of China’s provinces, and famous for its tea since the 7th century. This leaf with its distinctive fragrance has long been the favorite tea of the Queen of England. “Keemun” was actually the English name for “Qimen” during the colonial era.
The history of Keemun is relatively short-lived. It was first produced in 1875 by a failed civil servant, Yu Quianchen, after he travelled to Fujian province to learn the secrets of black tea production. Prior to that, only green tea was made in Anhui. The result exceeded his expectations, and the excellent Keemun tea quickly gained popularity in England, and became the most prominent ingredient of the English Breakfast tea blend. Keemun takes very well to milk.
To Prepare
Keemun is best when brewed with spring water at a temperature of 210° for 4 to 5 minutes. Use one teaspoon for every 8 ounces. You can easily enjoy this tea through 2 or 3 infusions.
Sources: http://www.nottinghall.com/keemun.htm, http://en.wikipedia.org/wiki/Keemun_tea, http://www.656.com/keemun.htm