Keemun black tea (Qimen hong cha)

Keemun hails from Qimen County in the Anhui Province, and it is one of the most popular Chinese black teas. Often dubbed as the Burgundy of teas, it is a fragrant and complex tea with a layered flavor profile. Standard Keemun tea is known for its earthy character, which is often accompanied by spice and cocoa hints.

The best expressions will be rounded, mellow, subtly floral and fruity, with a full body and hints of sweetness. When brewed, it has a distinctive red copper hue and is typically low in tannins. Although Keemun is now best known for its black tea, regional production was initially oriented towards green tea.

Black tea was introduced in 1875, and since then, it has dominated the entire region. Keemun black is also known as one of the types of black tea commonly used in blends, such as Earl Grey and English Breakfast. Earthier varieties of Keemun would pair well with vanilla or chocolate-based desserts, but generally, Keemun black would pair well with breakfast, meat dishes, cheese, spicy dishes, and eggs.

There are several classifications among Keemun teas, but Maofeng Keemun is considered the most refined variety.