Keemun black tea, hailing from the picturesque landscapes of Qimen County in Anhui Province, China, stands as a testament to the rich tapestry of Chinese tea culture. This revered variety, often referred to as "Qimen Black Tea" or simply "Keemun," boasts a history that intertwines with the very essence of Chinese tea heritage, tracing its roots back to the Tang Dynasty (618-907 AD). Its name is derived from the ancient pronunciation of Qimen, which has evolved over centuries into the modern "Keemun."
Among the myriad of Chinese black teas, Keemun holds a distinctive place due to its unique production process and unparalleled flavor profile. It is particularly renowned for its characteristic pine smoke aroma, a result of drying the tea over smoky pinewood fires during the final stages of processing. This traditional method imparts a subtle yet unmistakable smokiness that sets Keemun apart from other black teas, making it a favorite among connoisseurs worldwide.
The journey of Keemun tea begins with the careful selection of leaves from the Camellia sinensis plant, typically grown at elevations ranging from 600 to 1,200 meters above sea level. The meticulous crafting involves several key steps: withering, rolling, fermenting, drying, and sorting. What distinguishes Keemun is the additional step where the tea leaves are spread on bamboo mats and exposed to the smoke of slow-burning pinewood, a practice believed to enhance its longevity and flavor complexity.
In terms of varieties, Keemun encompasses several grades, each reflecting different levels of leaf quality and preparation methods. Among them, "Keemun Hao Ya" (meaning 'good tea') represents the finest quality, featuring whole leaves and tips, while "Keemun Gong Fu" signifies a more robust blend, often used for blending purposes in English Breakfast teas.
To truly appreciate Keemun black tea, one must engage in the art of tea tasting, or 'pincha' in Chinese. Begin by selecting a high-quality loose leaf Keemun tea and using water heated to approximately 95°C (203°F). Place about 3 grams of tea per 150ml of water into a Yixing clay teapot or a glass gaiwan for better appreciation of the tea's color transformation. Steep for 2-3 minutes, allowing the smoky fragrance to unfurl and the deep amber liquor to reveal itself. As you sip, notice the smooth texture and the harmonious balance between the smoky notes and underlying sweetness, a signature of well-crafted Keemun.
In conclusion, Keemun black tea not only embodies the historical depth and cultural significance of Chinese tea but also offers an exquisite sensory experience that continues to captivate tea enthusiasts globally. Its enduring popularity serves as a bridge connecting ancient traditions with contemporary appreciation, inviting all who partake to embark on a journey through the timeless allure of Chinese tea heritage.