Tea Collection: Keemun Black Tea (Anhui, China)
What is Keemun Black tea?
Keemun Black Tea — or Qimen Hongcha — is one of China’s most celebrated black teas, a quiet masterpiece born in the misty mountains of Qimen County in Anhui.
Its aroma is unmistakable: warm, wine-like, gently smoky, with a soft cocoa depth that feels both refined and comforting. In the cup, Keemun moves slowly. It doesn’t rush toward boldness; instead, it settles into a layered sweetness, offering notes of orchid, dried fruit, and a subtle, lingering warmth that feels like early morning sun touching cold stone.
Despite being a relatively young tea in the long history of Chinese tea production, Keemun rose quickly to international prominence. By the late 19th century, it had become a favourite in English breakfast blends — not because it needed company, but because its elegance elevated everything around it. When you taste Keemun on its own, that refinement becomes unmistakable.
To understand Keemun’s place in the world of black teas, it helps to explore contrasts. The malty depth of Assam highlights Keemun’s subtlety; Assam roars, while Keemun whispers. The fruit-forward sweetness of Lychee Black Tea showcases how scenting transforms a black tea’s structure, whereas Keemun carries its complexity naturally, without embellishment. And for drinkers exploring the broader landscape of Chinese teas, lightly-oxidised oolongs such as Oriental Beauty reveal how terroir and craft create entirely different expressions from the same plant.
Keemun is a tea of patience.
A tea that gathers itself quietly.
A tea that rewards the drinker who listens.
For a deeper understanding of how brewing choices influence aroma and body, guides like How to Choose the Right Brewing Method and The Art of Asian Tea provide an excellent foundation.
Ingredients
3–4 g Keemun black tea
200 ml water (90–95°C)
Equipment Needed
Teapot or gaiwan
Kettle
Strainer
Cup
Method
Heat water to 90–95°C.
Warm your teapot or gaiwan and discard the rinse.
Add Keemun leaves and inhale the warm cocoa-orchid aroma.
Pour water over the leaves in a slow, circular motion.
Steep for 2–3 minutes for a lighter body; 3–4 minutes for deeper richness.
Strain fully into a cup before sipping.
Re-infuse once or twice, noting how the sweetness softens over time.
Notes
Keemun is often described as having a “burgundy” character — not for alcohol, but for its textured warmth, its balance of fruit and depth, and its gentle rise and fall across the palate.
It pairs beautifully with subtle foods and quiet moments, never demanding attention but always rewarding it.
If you enjoy Keemun’s warmth, you may also find resonance in the rounded smoothness of Rooibos Vanilla, though rooibos brings a naturally caffeine-free sweetness instead of Keemun’s refined structure. To explore how floral elements can shift a tea’s silhouette, tasting it beside Jasmine Silver Needle offers a clear contrast in how aroma interacts with liquor body.
Keemun is a study in balance — a tea that embodies refinement without sharp edges, warmth without heaviness, and depth without excess.
