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Keemun Aromatic Snail Black Tea

Tightly curly type, sweet aroma

$3.50
Ship from U.S. Warehouse (2-5 days delivery)
Keemun Aromatic Snail Black Tea

Tightly curly type, sweet aroma

Rating:
89% of 100
Summary
Origin:

Qimen County, Huangshan City, Anhui Province, China

Season:

Spring Tea

Harvest Date:

April 24, 2018

Dry Leaf: 

Tightly, curly, adorable spiral in shape with glossy and brownish black in color

Aroma: 

Roasted sweet potato flavor

Liquor: 

Clear golden yellow

Taste: 

Light creamy, sweet honey taste with a lingering, mellow long-lasting aftertaste

Tea Bush:

C. sinensis cv. Keemun Zhuye

Tea Garden:

Baita Tea Garden

Caffeine:

less than 40% of a cup of coffee

Storage:

Store in airtight, opaque packaging; in cool, dry place

Shelf Life:

36 Months

Angel's Comment:

With unique spiral twisted leaves, this Keemun aromatic snail black tea is characterized by its long-lasting roasted sweet potato flavor and sweet, rich taste and durable infusing resistance.

Certification:

Eurofins Certification

The Zhuye trees used for making this tea were grown at high elevation, with only one bud with one or two leaves used in the tea itself. The premium material picked offers a clear, golden-yellow color with a smooth, mellow, sweet taste, more complex than one would originally realize: there is a long-lasting roasted sweet potato flavor that lingers afterwards. When touched, the brewed leaves of this tea are soft, delicate, and supple.

Recommend Brewing Method

Cup Method

Chinese Gongfu Method

Teacup: 12oz / 355ml Gaiwan: 3.8oz / 110ml
185℉ / 85℃ 185℉ / 85℃
2 Teaspoons / 2g Tea 5g Tea
Brewing time: 3 - 5 mins

6 steeps: rinse, 10s,15s,15s, 25s, 35s, 60s

Rinse time is around 5 seconds 

Tea Garden

Baita (which means 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 ecologically-rated tea gardens here, including almost 3,000 acres of organic-certified gardens.

Baita (White tower) tea garden in Keemun
Tea Farmer

As the fifth generation inheritor of the national non-material cultural heritage of Keemun black tea, Mr. Wang has over 30 years of experience in both growing and crafting Keemun black. Through these years has has devoted himself to the study and upgrading of the tea’s quality, with the aim of providing tea lovers with healthier and safer products. Mr. Wang once said to us that he still expects in the future to bring more and better teas to tea lovers.

Tea Farmer Mr. Wang

Origin

Keemun County is in the southern part 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. Mountainous terrain covers 90% of its total area, with an average elevation of around 600 meters. Tea gardens are focused mainly in the valleys between these mountains, at elevations between 100 and 350 meters; of these valleys, forests occupy around 80% of the area. The temperatures here between day and night vary greatly, and this accompanied by the cloudy climate and short daylight hours result in a suitable environment for growing tea.

Map of Qimen
Qimen County
Huangshan, Anhui

Tea Bush

Keemun Zhuye (槠叶) has a composition consisting of 31.11% polyphenols, 14.66% catechin, 5.42% amino acids, and 44.72% water extractives. This is a nationally-recognized species and is suitable for making black and green teas; Kung Fu black tea, which is made from this species, is tight and dark and has a long-lasting aftertaste and a unique fruity floral flavor, referred to specially as “Keemun Fragrance”.

Keemun Zhuye

History

By Chinese standards, Keemun has a short history beginning in Qimen in 1875. An unsuccessful bureaucrat by the name of Yu Gancheng decided to stop working for the government, and instead try his hand at teacrafting; due to the great demand and high prices for black tea at the time, he travelled to Fujian to learn how to make black tea in particular. Upon returning to Anhui he introduced black teas to the area, which until then had only produced green teas.

Over the next decade or so, the processes and teas made continually 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 served to make this tea an instant hit, and it was in huge demand overseas in England and the US. In 1915 it won the international prize in the Panamanian World Expo.

Customer Reviews
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