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Keemun Imperial Black Tea

High-end, fragrant aroma

$4.00
Keemun Imperial Black Tea

High-end, fragrant aroma

Rating:
91% of 100
Categories:
TeaBlack
Summary
Origin:

Qimen County, Huangshan City, Anhui Province, China

Season:

Spring Tea

Harvest Date:

April 25th, 2017

Dry Leaf: 

Wiry and well tight twisted with golden tips

Aroma: 

Keemun fragrance, a unique fruity flavor mixed with fragrance of flower and honey

Liquor: 

Bright and clear orange-red color

Taste: 

Smooth and mellow, you will feel hint of caramel by carefully taste,

sweet floral and honey 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 its unique Keemun fragrance (祁门香) and sweet, soft taste, Keemun imperial tea is venerated as the noble type of Chinese Keemun black tea and it definitely can bring you good mood apart from good taste.

Certification:

Eurofins Certification

The fresh leaves for making this tea grew in the original producing area of Keemun tea, at an average elevation of 800 m above sea level. The one bud with one leaf (which just starts to open up, called Chu zhan "初展") is hand-plucked for making this tea around the Chinese season of Qing Ming in early spring days. These fresh first-plucking leaves for making are loaded with nutrients and hence the finished dry leaves are neat and bold with high percentage of tiny golden tips. There is a sweet, mellow taste which creates a pleasant smooth sensation in your mouth. Overall, the first infusion of this tea is high in roasted sweet potato flavor mixed somewhat flower aroma, the second infusion is very mellow and the third infusion‘s lingering sweet and fragrant aftertaste will give you more enjoyment.

Recommend Brewing Method

Cup Method

Chinese Gongfu Method

Teacup: 12oz / 355ml Gaiwan: 3.8oz / 110ml
185℉ / 85℃ 185℉ / 85℃
2 Teaspoons / 2.5g Tea 5g Tea
Brewing time: 2 - 5 mins

5 steeps: rinse, 7s, 7s, 7s, 15s, 30s, 40s

Rinse time is around 5 seconds 

Tea Garden

Baita (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.

Baita (White tower) tea garden in Keemun
Tea Farmer

As the fifth generation inheritor of the national nonmaterial cultural heritage of Keemun black tea, Mr. Wang 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.

Tea Farmer Mr. Wang

Origin

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. A mountain region occupies 90% of its total area, with an average elevation around 600 meters. Tea gardens mainly spread in valleys between the elevations of 100 to 350 meters. Forests take a 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.

Map of Qimen
Qimen County
Huangshan, Anhui

Tea Bush

Keemun Zhuye (槠叶), also called Keemun Species, with composition of fresh tea leaf: 31.11% polyphenols, 14.66% Catechins, 5.42 % amino acid, 44.72% Water extract. It is national fine specie and is 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 Zhuye

History

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.

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