Keemun Imperial Black Tea

High-end, fragrant aroma 

$3.00 $3.00
Ship from U.S. Warehouse (2-5 days delivery)
Keemun Imperial Black Tea

High-end, fragrant aroma 

92% of 100

Qimen County, Huangshan City, Anhui Province, China


Spring Tea

Harvest Date:

May 3, 2024

Dry Leaf: 

Wiry and well tight twisted with golden tips


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


Bright and clear orange-red color


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


less than 40% of a cup of coffee


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.

The raw leaves for making this tea were grown in the original birthplace of Keemun tea, at an elevation of 800m above sea level. The one bud, one leaf (which has just started to open up, called ‘Chu zhan’ (初展)) for making this tea were hand-plucked around the Chinese season of Qing Ming during the early spring. These fresh first-plucking leaves are loaded with nutrients: consequently the finished tea leaves are neat and bold with a lot of tiny golden tips.

The taste is sweet and mellow, and leaves a pleasant smooth sensation in your mouth. Overall, the first infusion of this tea has a prominent roasted sweet potato flavor mixed with a floral aroma; the second infusion mellows out, and the third brings back a lingering sweetness and fragrant aftertaste.

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, 15s, 30s, 40s

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 he 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


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


Keemun has a short (by Chinese standards) history, beginning in 1875 in Qimen. An unsuccessful bureaucrat by the name of Yu Gancheng decided to quit working for the government and instead try his hand at making tea. Due to the great demand and high prices for black teas at the time, he travelled to Fujian to learn how to make them; after returning to Anhui he introduced black teas to the area, which up until then had only produced green teas. Over the next decade or so, the processes and the teas themselves continuously improved, culminating in 1883 with what is now known as Keemun black tea. The amazing taste and aroma of this tea, combined with skillful marketing, resulted in this tea becoming an instant hit and led to it being in huge demand overseas in England and in the US. It won the international prize in the 1915 Panamanian World Expo.

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