Nestled within the lush landscapes of Anhui Province lies Qimen County, the birthplace of one of China's most revered black teas – Keemun. With its rich history dating back to the Tang Dynasty (618-907 AD), Keemun has not only withstood the test of time but has also evolved into a symbol of Chinese tea culture's refinement and elegance. This article delves into the captivating narrative of Keemun black tea, exploring its historical roots, diverse varieties, intricate production process, and the art of its appreciation.
A Glimpse into History
The name "Keemun" is derived from the pinyin transliteration of "Qimen," reflecting its deep connection to this specific region. Legend has it that during the Ming Dynasty, a local tea farmer named Zheng He discovered this unique tea variety when his green tea leaves accidentally fermented due to delays in processing. What resulted was a dark, aromatic brew that captured the hearts of emperors and commoners alike, marking the beginning of Keemun's legacy.
Varieties of Keemun
Keemun black tea encompasses several grades, each offering distinct characteristics. The most renowned among them are:
- Keemun Hao Ya (Grade 1): Known for its golden tips and delicate flavor profile, it embodies sophistication.
- Keemun Huang Ya (Grade 2): Slightly less refined than Hao Ya but still boasting a balanced taste and aroma.
- Other Grades: Lower grades provide more affordable options without compromising too much on quality, making Keemun accessible to a wider audience.
The Art of Craftsmanship
The production of Keemun is an art form passed down through generations. It begins with the careful selection of tea leaves from Camellia sinensis var. assamica bushes, known for their robust flavor. The process involves:
- Withering: Freshly picked leaves are spread out to wilt under the sun or in shade, reducing moisture content and preparing them for rolling.
- Rolling: Leaves are gently rolled to release enzymes and initiate oxidation, crucial for developing Keemun's distinctive flavor.
- Oxidation: Controlled exposure to air allows polyphenols to react, turning the leaves brown and imparting a complex aroma.
- Drying: Finally, the leaves undergo drying to halt oxidation and lock in their flavors.
Savoring Keemun: The Art of Appreciation
To truly appreciate Keemun, one must engage in the ritual of tea tasting. Begin by warming the teapot and cups with hot water. Add approximately 3 grams of loose leaf tea per 150ml of boiling water, allowing it to steep for 3-5 minutes. As the infusion progresses, observe the transformation of the leaves, releasing a fragrant bouquet reminiscent of orchids and honey. Sip slowly, letting the smooth, mellow taste envelope your palate, revealing subtle notes of sweetness and a hint of smokiness.
In conclusion, Keemun black tea stands as a testament to China's enduring tea heritage. Its journey from ancient discovery to modern-day enjoyment reflects not just a beverage but a cultural treasure that continues to enchant tea enthusiasts worldwide. Embrace the opportunity to explore this exquisite tea, and let its timeless charm transport you to the misty mountains of Qimen County.