Keemun black tea, hailing from the picturesque mountains of Anhui Province in China, is a gem among the world's black teas. Its name, derived from the Pinyin transliteration of "Qi Men," refers to the Qimen County where it originated. This exquisite tea has been enjoyed for centuries, not only for its rich flavor but also for its historical significance and unique production methods.
A Glimpse into History
The history of Keemun black tea dates back to the Tang Dynasty (618-907 AD), though it gained significant prominence during the Qing Dynasty (1644-1912). It was during this period that the tea became a favored commodity in international trade, particularly in Britain. The unique smoky flavor of Keemun black tea made it distinct from other varieties and contributed to its global popularity.
Varieties of Keemun
There are several notable types of Keemun black tea, each with its own distinctive characteristics:
-
Keemun Mao Feng (Keemun Hair Peak): Known for its slightly twisted leaves and golden tips, this variety offers a smooth, mellow taste with hints of orchid fragrance.
-
Keemun Hao Ya (Keemun Grade A): This high-grade tea features tightly rolled leaves and a robust, full-bodied flavor with a lingering smoky finish.
-
Keemun Xian Ya (Keemun Fairy Peak): A premium grade characterized by its delicate leaves and a refined, aromatic profile.
Crafting Keemun Black Tea
The production of Keemun black tea involves several meticulous steps:
-
Withering: Freshly picked tea leaves are spread out to wilt, reducing their moisture content and making them more pliable.
-
Rolling: The leaves are then rolled either by hand or using mechanical rollers to break down cell walls and release essential oils.
-
Fermentation: The rolled leaves are allowed to oxidize, turning their color from green to dark brown and developing the characteristic flavors of black tea.
-
Firing: To achieve the signature smoky flavor, the leaves are roasted over charcoal fires. This step imparts the unique aroma and taste that Keemun black tea is renowned for.
-
Sorting and Grading: Finally, the tea leaves are sorted and graded based on size, shape, and quality.
The Art of Tasting Keemun Black Tea
To truly appreciate Keemun black tea, one must engage in the ritual of tasting:
-
Warm the Teapot: Begin by rinsing the teapot with hot water to ensure an optimal brewing temperature.
-
Measure the Tea: Use approximately 3 grams of tea per 200 ml of water. Loose leaves are preferred for their superior flavor.
-
Steeping: Pour boiling water over the leaves and let them steep for about 3-5 minutes, depending on personal preference for strength.
-
Aroma: Before sipping, take a moment to inhale the rich, smoky fragrance that rises from the cup.
-
Tasting: Take small sips, allowing the tea to coat your palate and savor the complex flavors—from the initial smokiness to the underlying sweetness and floral notes.
In conclusion, Keemun black tea is more than just a beverage; it is a cultural treasure that embodies the artistry and tradition of Chinese tea-making. Whether you are a seasoned tea connoisseur or a curious newcomer, exploring Keemun black tea offers a delightful journey through history and flavor.