Keemun is a Chinese black tea from Qimen County in Anhui Province, renowned for its distinctive winey, floral character — a profile so different from Indian black teas that it defined the classic English afternoon tea blend. Produced from the small-leafed Chinese sinensis variety, Keemun undergoes a careful orthodox process: withering, rolling, oxidation, and firing, with the final product sorted into grades from Mao Feng (fine, twisted leaves) to Congou (wiry, traditional style). The characteristic orchid, rose, and slight smokiness emerge from the oxidation chemistry specific to this cultivar grown in Anhui’s granite-rich soils.
In the cup, Keemun brews a bright red-copper liquor with a complex aroma — wine-like, floral, with hints of dark fruit and a subtle smokiness. The body is medium, the acidity gentle, and the finish long and clean. It drinks beautifully on its own and is the key component of English Breakfast blends worldwide.
Use 2 grams per 8-ounce cup. Keemun rewards careful brewing — avoid oversteeping, which can amplify tannins and obscure the floral notes.