Keemun Black

Quick Facts

• Origin: Qimen County, Anhui Province, China

• Flavor: Smoky Plum · Red Rose · Toasted Pine

• Caffeine: Medium-High

Brewing Ritual

2 tsp Tea | 12 oz Water | 195°F–200°F | 3–4 Mins

Keemun is exceptionally balanced. Because the leaves are finely twisted and wiry, they release their flavor quickly. This tea is remarkably forgiving and maintains its natural sweetness even through longer infusions.

The Experience

Once a staple of the British royal family, Keemun remains the benchmark for elegance in Chinese black tea. Unlike the heavy maltiness of Yunnan blacks, this Keemun harvest is prized for its signature “Keemun fragrance”—a complex, ethereal aroma of sun-dried plums and blooming roses. The liquor is a deep, brilliant ruby with a medium body that is remarkably clean and balanced. It offers a subtle, natural hint of smokiness (even when unsmoked) and a smooth, wine-like finish that explains why it has been nicknamed the “Burgundy of Teas” for over a century.

Terroir & Heritage

Sourced from the misty, mountainous terrain of Qimen County in southern Anhui, this tea benefits from a unique microclimate. The high humidity and frequent cloud cover protect the leaves from harsh sunlight, allowing for a slower growth cycle that concentrates the essential oils. The resulting "Qimen fragrance" is a direct result of this specific terroir and a highly specialized withering and oxidation process that has been refined since the late 19th century.

Pairing Suggestions

True to its "Burgundy" nickname, Keemun is a versatile food tea. Its bright acidity and floral notes make it an excellent companion for afternoon tea staples like scones and clotted cream, but it also pairs beautifully with savory dishes like roasted poultry or mushroom-based pastas.