Keemun black tea, hailing from the picturesque hills of Qimen County in Anhui Province, China, is a gem within the vast spectrum of Chinese tea varieties. Its name, often stylized as "Qimen" in pinyin or "Keemun" in the Romanized Wade-Giles system, has become synonymous with high-quality black tea globally. This article delves into the rich history, diverse types, intricate production methods, and nuanced appreciation of Keemun black tea.
Historical Background
The origins of Keemun tea can be traced back to the Tang Dynasty (618-907 AD), but it gained prominence during the Qing Dynasty (1644-1912) when it became a favorite among the imperial court. Its reputation soared after being introduced to British royalty in the 19th century, leading to its widespread popularity across Europe. Today, Keemun remains a symbol of elegance and refinement in the world of tea.
Varieties of Keemun Black Tea
Keemun tea is not a single entity but encompasses several grades and styles, each with distinct characteristics:
- Keemun Mao Feng: Known for its golden tips and full-bodied flavor, this is considered the highest quality grade.
- Keemun Huoqiu: Smaller leaves that are tightly rolled, offering a robust taste and deep color.
- Keemun Hao Ya: A blend of younger shoots and leaves, providing a balanced flavor profile.
- Gong Mee White Tip: Made from young leaves and buds, prized for their delicate taste and aroma.
Craftsmanship in Production
The art of crafting Keemun tea involves meticulous steps:
- Withering: Freshly picked leaves are spread out to lose moisture, softening them for rolling.
- Rolling: Leaves are rolled to release juices, shaping them into tight curls that enhance flavor extraction during brewing.
- Oxidation: Rolling accelerates oxidation, where polyphenols react with oxygen, turning leaves dark brown and developing complex flavors.
- Drying: Finally, the tea is dried to reduce moisture content, preserving its quality and extending shelf life.
Appreciating Keemun Tea
To fully appreciate Keemun's allure, follow these steps:
- Warm the Teapot: Pre-heat your teapot to maintain the optimal brewing temperature.
- Measure Tea Leaves: Use approximately 3 grams of tea per 200ml of water for a balanced infusion.
- Boil Water: Heat water to 95°C (203°F), avoiding boiling to preserve the tea's subtle flavors.
- Steeping Time: Infuse for 3-5 minutes, adjusting based on personal preference for strength.
- Savor the Aroma and Taste: Keemun is celebrated for its sweet, fruity notes, often reminiscent of orchard fruits like peaches and apricots, coupled with a malty undertone. Its smooth texture and lingering finish make each sip a journey through its rich heritage.
In conclusion, Keemun black tea stands as a testament to China's centuries-old tea culture, embodying both tradition and innovation. Its unique production process and distinctive flavor profile continue to captivate tea enthusiasts worldwide, making it a timeless classic in the realm of teas.