Red (black) tea Keemun 50gr

Keemun Red (Black) Tea is a fine, medium-bodied and perfectly balanced black tea from Keemun County, Anhui Province, China. Keemun is considered one of China’s best black teas due to its unique fragrance and smooth, refined taste.

Origin and Tradition

Keemun County is located in Anhui Province, one of the most renowned tea-producing regions in China. Keemun production dates back to 1875, when former imperial official Yu Gan-chen introduced black tea processing to an area that until then had specialized in green tea production. Thanks to excellent climatic conditions and meticulous processing, Keemun quickly established itself as one of China’s most prized black teas, characterized by a delicate and lingering flavor.

Keemun is made from selected leaves of the Camellia sinensis sinensis variety, which are hand-picked and subjected to a controlled oxidation process. The result is a tea with thin, slightly curled leaves that give off an unmistakable aroma of orchid and cocoa. The quality of Keemun depends on several factors, including the altitude of cultivation, the quality of the leaves, and the processing, which involves withering, rolling, oxidizing, and drying steps.

Aroma and Taste

The resulting liqueur has a bright red color with amber highlights and a smooth, balanced texture. The aroma is floral and slightly smoky, with delicate notes of orchid, cocoa and a hint of honey. On the palate, Keemun is distinguished by its malty sweetness, with a round, velvety aftertaste that makes it perfect for tasting pure or with the addition of milk. Its natural sweetness and smoothness make it an especially popular black tea among connoisseurs.

Benefits and Properties

Keemun, like other high-quality black teas, is rich in antioxidants and polyphenols, substances that help protect the body from free radicals. In addition, its moderate amount of caffeine makes it an excellent drink to promote concentration and mental well-being without causing excessive nervousness. Its digestive properties make it ideal for consumption after meals.

Place of origin

Keemun, Anhui, China

Brewing method

We strongly recommend infusing this tea in the traditional Chinese method (Gong Fu Cha) with a Gaiwan with a capacity of about 100 ml. Following this brewing technique you can, with 5 grams of leaves, do multiple infusions and have the most complete tasting experience of your tea.

After a quick rinse of the leaves with water at a temperature of 90-95°C, an initial 10-second infusion can be made, and then, keeping the water at the same temperature, the product can continue to be exploited by adding more to water and increasing the previous infusion time by about 5 seconds (15 – 20 – 25…).

For a more traditional Western-style preparation, we recommend 3 grams of leaves (about 2 teaspoons) in a 150-mL cup with water at 90-95°C for an infusion time of one and a half minutes.

For a better tasting experience we suggest to filter the infuse as close as possible to the proper steeping time indication. The brewing time recommendations, however, can also be slightly adjust by your personal taste in order to obtain a strong or more delicate cup of tea.

Store in a cool, dry place away from direct sunlight.

Red Tea (black) Benefits

The red tea category is one of the less effective on our organism because of the stability gained by the product during its total oxidation.

For this reason the red tea is generally recommended for people who want to always have on their side an hot beverage without calories.

Also the leaves of this type can provide a little quantity of polyphenols and minerals useful for our organism and, because of their low caffeine content, they suggest a pleasant relaxing effect.