Keemun
Sign in to saveKeemun () is a famous Chinese black tea. First produced in the late 19th century, it quickly became popular in the West and is still used for a number of classic blends (such as Earl Grey tea). It is a light tea with characteristic stone fruit and slightly smoky notes in the aroma and a gentle, malty, non-astringent taste reminiscent of unsweetened cocoa. Keemun is said to have floral aromas and wooden notes.
Key facts
- Tea.Tea_name
- Keemun
- Tea.Tea_type
- Black
- Tea.Tea_color
- Black
- Tea.Tea_origin
- Qimen County, Huangshan, Anhui, China
- Tea.Tea_names
- Qimen, , , Qimen Hong Cha
- Tea.Tea_quick
- a light black tea with floral, slightly smoky aroma and malty, unsweetened cocoa taste
- Chinese.embed
- yes
- Chinese.l
- Qimen red tea
- Chinese.p
- Qímén hóngchá
- Chinese.y
- Kèihmùhn hùhngchàh
- Chinese.j
- Kei4mun4 hung4caa4
via Wikipedia infobox
Wikidata facts
- Image
- Qimen Hao Ya.jpg
Show 2 more facts
- Commons category
- Keemun
- native label
- 祁門紅茶
Sources (2)
via Wikidata · CC0
~2 min read
Article
4 sectionsContents
- History
- Varieties
- References
- External links
Keemun () is a famous Chinese black tea. First produced in the late 19th century, it quickly became popular in the West and is still used for a number of classic blends (such as Earl Grey tea). It is a light tea with characteristic stone fruit and slightly smoky notes in the aroma and a gentle, malty, non-astringent taste reminiscent of unsweetened cocoa. Keemun is said to have floral aromas and wooden notes.
==History== Original Keemun is produced exclusively in the Qimen County in the south of Anhui province. It is grown in Guichi, Shitai, Dongzhi, and Yixian. The name of the tea is an older Western spelling of the name of the nearby town, Qimen (pronounced "Chee-mun"). The tea-growing region lies between the Yellow Mountains and the Yangtze River. The cultivar used for Keemun is the same as that used in production of Huangshan Maofeng. While the latter is an old, well-known variety of green tea, Keemun was first produced in 1875 using techniques adapted from Fujian province farmers.