Keemun Black Tea (祁门红茶) – The "Queen of Black Teas"

Chinese Tea
 
  Oct 05  •  848 read 

Discover Keemun Black Tea (Qimen Hongcha) – the "Queen of Black Teas" and one of the World’s Three Great High-Aroma Black Teas.

1. Historical Origins: A Tea Born from Innovation

Keemun (Qimen) Black Tea, known as "祁门红茶" (Qímén Hóngchá) in Chinese, is one of the world’s most celebrated black teas. Unlike ancient teas like Lapsang Souchong, Keemun is a relatively modern creation, developed in 1875 during the Qing Dynasty.

The Birth of Keemun:

  • Before the 19th century, Anhui Province was famous for green tea, particularly "Anhui Green" (安绿, Ānlǜ).
  • In 1875, a retired government official named Yu Ganchen (余干臣) returned from Fujian Province, where he had observed the booming trade of black tea (Hong Cha).
  • Inspired by Fujian’s red tea techniques, he began experimenting in Qimen County, adapting the Wuyi Mountain tea-making methods to local Anhui tea leaves.
  • By 1876, Keemun Black Tea was officially born, quickly gaining fame for its unique floral aroma and rich taste.

Global Recognition:

  • By the early 20th century, Keemun became a luxury export, adored by British tea drinkers.
  • In 1915, it won a Gold Medal at the Panama-Pacific International Exposition, cementing its status as a world-class tea.
  • Today, it is ranked alongside India’s Darjeeling and Sri Lanka’s Uva as one of the "World’s Three Great High-Aroma Black Teas".
Keemun Black Tea (祁门红茶) – The "Queen of Black Teas" - Cch...
Keemun Black Tea

2. Craftsmanship: The Secret Behind Keemun’s Unique Flavor

Keemun’s distinctive taste and aroma come from its meticulous production process, which includes:

1. Harvesting (采摘)

  • Season: Primarily spring (April-May) and autumn (September-October).
  • Tea Leaves: Picked as one bud + two leaves (一芽二叶), ensuring tenderness and complexity.

2. Withering (萎凋)

  • Fresh leaves are spread thinly indoors or under sunlight to reduce moisture by 30-40%, softening them for rolling.

3. Rolling (揉捻)

  • The withered leaves are rolled tightly to break cell walls, releasing enzymes that trigger oxidation.

4. Oxidation (发酵)

  • Unlike green tea, Keemun undergoes full oxidation (80-90%), turning the leaves coppery red and developing its deep, malty flavor.

5. Drying (烘干)

  • The tea is slowly baked to stop oxidation, locking in its honeyed sweetness and floral notes.

6. Sorting & Grading (精制)

  • The dried leaves are sorted by size and shape, with higher grades featuring long, unbroken leaves (祁门金针, Keemun Golden Needle).
Keemun Black Tea (祁门红茶) – The "Queen of Black Teas" - Cch...
Keemun Black Tea

3. Flavor Profile: Why Keemun is Called the "Queen of Black Teas"

Keemun’s legendary status comes from its unparalleled aroma and taste, often described as:

Aroma:

  • "Orchid-like" floral fragrance (兰花香, lán huā xiāng)
  • Honeyed sweetness (蜜香, mì xiāng)
  • Subtle fruity notes (apple, plum)
  • Woody, slightly smoky undertones (from slow baking)

Taste:

  • Smooth, malty, and full-bodied
  • No bitterness, with a lingering sweetness
  • Complex layers—floral → fruity → cocoa-like finish

Liquor Color:

  • Bright reddish-amber, with a golden rim ("golden ring") when held to light.

 

4. Why is Keemun One of the "World’s Three Great High-Aroma Black Teas"?

Keemun stands alongside Darjeeling (India) and Uva (Sri Lanka) as one of the most aromatic black teas due to:

Unique Terroir:

  • Grown in Qimen County, Anhui, where high altitude, misty climate, and mineral-rich soil create ideal conditions.

Special Tea Cultivar:

  • Made from "Qimen Zhuye" (祁门槠叶种), a local tea bush that naturally produces high levels of aromatic compounds.

Perfect Oxidation Balance:

  • Unlike Assam (bold & brisk) or Ceylon (bright & citrusy), Keemun achieves a harmonious balance—neither too strong nor too light.

The Legendary "Keemun Fragrance" (祁门香, Qímén Xiāng)

  • A distinctive scent that blends floral, fruity, and woody notes—unlike any other black tea.
  • Scientists found it contains high levels of linalool (floral) and geraniol (rose-like)—key to its unique perfume-like aroma.
Keemun Black Tea (祁门红茶) – The "Queen of Black Teas" - Cch...
Keemun Black Tea

 

5. How to Brew Keemun Tea for the Best Taste

  • Water Temp: 90–95°C (194–203°F) (Avoid boiling water—it can make the tea bitter.)
  • Tea Amount: 3–5g per 150ml (adjust to taste)
  • Steeping Time:
    • First Infusion: 30 sec (light & floral)
    • Second Infusion: 45 sec (richer, honeyed)
    • Third Infusion: 60+ sec (deep, malty)

Best Way to Drink:

  • Plain (to savor its natural aroma)
  • With a dash of milk (enhances its creamy texture)
  • As "Royal Milk Tea" (popular in Japan)

 

Final Thoughts: A Tea of Elegance & Tradition

Keemun is not just a tea—it’s an experience. Its sophisticated aroma, smooth taste, and royal history make it a must-try for tea lovers. Whether you enjoy it straight, with milk, or as an iced tea, its unique "Qimen Xiang" fragrance will leave a lasting impression.

Want to try authentic Keemun? Look for "Qimen Gongfu" (祁门工夫) or "Keemun Golden Needle" (祁门金针)—the highest grades! 🍃✨

Would you like recommendations for where to buy the best Keemun tea? 😊

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