Keemun

Developed by a Chinese mandarin in 1875 to satiate the increasing demand for tea in Europe, Keemun quickly became the primary tea export of late 19th century imperial China. Today, it is a key component in traditional English Breakfast blends, but usually used in smaller quantities because of its cost relative to lower grade Indian Assams.

Our Keemun comes from Anhui Province, China. The leaves were harvested from a tea garden in the county of Qimen. Once harvested the leaves are cut to increase the rate of oxidation, a process that creates the rich mahogany color of the tea.

This is a good everyday breakfast tea. Its dark mahogany color, honeyed aroma and floral character makes a lighter brew than Indian blends, but the heartiness of this tea means it could hold up well to high temperature English style brewing.

Brewing Guide

We selected our Keemun for its heavier, deeper character. As a breakfast tea, it can be brewed to upwards of five minutes and can (if you like) be served with a bit of milk and sugar. We prefer a more straightforward approach, steeped in either a gaiwan or a small tea pot.

To do so, use 3.5 grams of tea leaves, brewed at 200 degrees Give the tea an initial 1 second rinse, then proceed to steep for 1 minute 30 seconds. Steep the second infusion for 1 minute 20 seconds. For subsequent brews, increase steep time in 30 second increments.