keemun tea

Keemun is a black Chinese tea with a winey and fruity taste, with depth and complexity. Keemun is produced in the Quimen precinct of Anhui province in central China. Keemun has a relatively short history. It was first produced in 1875 by a failed civil servant Yu Quianchen, after he travelled to Fujian province to learn the secrets of black tea production. Prior to that, only green tea was made in Anhui. The result exceeded his expectations, and the excellent Keemun tea quickly gained popularity in England, and became the most prominent ingredient of the English Breakfast tea blend. The aroma of Keemun is fruity, with hints of pine (like in Lapsang souchong) and floweriness (but not at all as florid as Darjeeling tea). Keemun contains less caffeine than Assam tea. Keemun is typically enjoyed without milk or sugar, however it goes well with milk as well.

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