Chinese black tea, known for its rich aroma and deep flavor, is a category of tea that has captivated the palates of tea enthusiasts worldwide. Among its many varieties, Keemun stands out as one of the most celebrated and historically significant types. This article delves into the history, types, production techniques, and tasting methods of Keemun, providing an in-depth look at this beloved Chinese black tea.
History of Keemun
The history of Keemun tea dates back to the Qing Dynasty, where it was first produced in the Qimen County of Anhui Province. The name "Keemun" is derived from "Qimen," which is the county where it originated. Keemun quickly gained popularity for its unique flavor profile and became one of the first Chinese teas to be exported to the West. It was highly prized in Europe, particularly in England, where it was considered a luxury item and often served in high society.
Types of Keemun
Keemun is not a single type of tea but rather a category that encompasses several sub-varieties, each with its own distinct characteristics. The main types include:
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Traditional Keemun: This is the classic variety, known for its full-bodied flavor and sweet, fruity notes. It is often compared to a fine wine due to its complexity and aging potential.
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Keemun Mao Feng: A higher grade of Keemun, Mao Feng is characterized by its delicate, needle-like leaves and a more refined taste. It is often sought after for its elegance and subtlety.
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Keemun Hao Ya: This is a premium grade of Keemun, featuring tightly curled leaves and a rich, robust flavor. It is often considered the pinnacle of Keemun teas.
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Keemun Congou: Congou refers to the broken leaf grade of Keemun, which is more affordable and has a stronger, more robust flavor compared to the higher grades.
Processing of Keemun
The production of Keemun tea involves several key steps that contribute to its unique flavor:
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Picking: The leaves are handpicked, typically in the spring, when they are at their most tender and flavorful. The top two leaves and the bud are plucked, known as the "two leaves and a bud" method.
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Withering: The freshly picked leaves are spread out to wither, which helps to reduce their moisture content and begins the enzymatic process that will later contribute to the tea's flavor.
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Oxidation: This is the step that distinguishes black tea from other types of tea. The leaves are exposed to oxygen, which causes them to darken and develop the characteristic flavors of black tea.
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Rolling: The oxidized leaves are then rolled, either by hand or machine, to further break down the cell walls and release more of the tea's natural flavors.
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Drying: The final step is to dry the leaves, which stops the oxidation process and fixes the tea's flavor. This is typically done using hot air or in a traditional wok over a fire.
Tasting Keemun
Tasting Keemun is an experience that engages all the senses. Here are some guidelines for a proper tasting:
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Aroma: Before brewing, take a moment to appreciate the dry leaf aroma. Keemun often has a sweet, fruity scent that can hint at the flavors to come.
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Brewing: Use water that is just off the boil (around 90-95°C or 194-203°F) and allow the tea to steep for 3-5 minutes. The water temperature and steeping time can affect the strength and flavor of the tea.
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Color: Observe the color of the brewed tea. A good Keemun should have a bright, clear red color.
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Taste: Take small sips and let the tea sit on your tongue to fully experience its flavor. Traditional Keemun is known for its sweet, fruity notes, while higher grades may have more complex, nuanced flavors.
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Aftertaste: Pay attention to the aftertaste, or "finish," of the tea. A high-quality Keemun should have a lingering, pleasant aftertaste that is neither too astringent nor too bitter.
Keemun tea is a testament to the centuries-old tradition of Chinese tea production and its ability to evolve and adapt to the tastes of a global audience. Its rich history, diverse types, and intricate processing techniques make it a fascinating subject for tea lovers and scholars alike. Whether you