Keemun Black Tea is produced in the Qimen County of Huangshan Shi, in Anhui province. Keemun Black Tea is typically enjoyed without milk or sugar; however it goes well with milk as well.
A little history about Keemun Black Tea, it was first produced in 1875 by a failed civil servant, Yu Quianchen, after he traveled to Fujian province to learn the secrets of black tea production. Since the day Keemun Black tea was borned it quickly gained popularity in England, and became the most prominent ingredient of the English Breakfast tea blend.
Other names: Qi Men Hong, Qi Hong, Qimen Hong Cha
Taste: Fruity, with hints of pine and floweriness. The aroma of this tea is just great.
Appearance: Tightly curled black tea leaves
Origin: Qi Men, An Hui Province
Brewing Guide: We recommend using purple clay or porcelain tea ware. Rinse tea cup and teapot with hot water. Use about 2 grams of tea leaves (1-2 teaspoons) for every 225 ml of water. Steep tea leaves in hot water at 100°c (212°F) for 1 minute for the first and second brewing. Gradually increase steeping time and water temperature for subsequent brewing. If you like milk with your tea, add 10 to 15 ml of sweetened/plain dairy milk and stir.