As the fifth generation inheritor of the national nonmaterial cultural heritage of Keemun black tea, Mr. Wangchang has over 30 years of experience in both growing and making Keemun black teas. Through the past 30 years he devoted himself to the study and upgrading of Keemun black tea quality with the aim of providing tea lovers with healthier and safer tea products. Mr. Wangchang once said to us that he expected to bring more and better teas for tea lovers in the future.
White tower tea garden(“白塔茶园”) is located in Keemun County, the corn producing area of Keemun black tea, in Huangshan city. There are more than 9,225 acres of ecological tea garden, including 2,965 acres of certified-organic garden which has got the BCS organic certification.
Huangshan Mountain lies in the south of Anhui Province, circling from east towards west. Mountain regions occupies 90% of its total area, with an average elevation around 600 meters. Tea gardens mainly spread in valleys between the elevation of 100 to 350 meters. Forests take an percentage of 80% of its total area. Day and night temperature here ranges greatly, while with cloudy climate and short time of daylight, forming a suitable environment for tea’s growth.
Keemun County locates in the south of Anhui Province, west of Huangshan Mountain. It has a long history of growing Keemun tea and has long been regarded as the hometown of Chinese Keemun black tea . Now it has an area of 10,000 squares’ tea gardens. (Now it has an area of 10,000 squares tea gardens, and the Keemun black tea produced from here has been listed on the top-10 Chinese famous tea.)
Keemun Zhuye("槠叶") (sexually reproducing species), also called Keemun Species Chemical composition of fresh tea leaf: 31.11% polyphenols, 14.66% Catechins, 5.42 % amino acid, 44.72% Water extract. It’s suitable for making black tea and green tea. Kung Fu Black Tea, which is made from the Keemun species, is tight and dark, and has long-last aftertaste and unique fruity floral flavor, which is called Keemun Fragrance.
Keemun has a short – by Chinese standards – history that begun in 1875 in Qimen. An unsuccessful bureaucrat by the name of Yu Gancheng decided to quit working for the government and try his hand at tea making. Due to the great demand and high prices for black teas at the time, he travelled to Fujian to learn how to make black tea. Returning to Anhui he introduced black teas to the area, that up until then had just made green teas. Over the next decade or so, the process and tea continuously improved, culminating in 1883 with what is now known as Keemun black tea.
The amazing taste and aroma of this tea, combined with good marketing, combined to make this tea an instant hit, and was in huge demand overseas in England and the US. It won international prize in 1915 Panamanian world Expos.