Keemun Black Tea, known as "Qi Men Hong Cha" in Chinese, is a type of black tea that hails from the Huangshan region of Anhui Province in China. This region is renowned for its misty mountains and fertile soil, which contribute to the unique flavor profile of Keemun teas. With a history dating back to the 19th century, Keemun Black Tea has been a favorite among tea connoisseurs worldwide for its distinct aroma and taste.
History of Keemun Black Tea
The story of Keemun Black Tea begins in the late Qing Dynasty when a local tea merchant named Yu Qianshan discovered the potential of the local tea leaves to be processed into black tea. Prior to this, the region was known for producing green teas. Yu Qianshan's innovation led to the creation of Keemun Black Tea, which quickly gained popularity in international markets, particularly in Europe.
During the early 20th century, Keemun Black Tea was highly sought after, and its production expanded. The tea was often referred to as "the champagne of teas" due to its high quality and the delicate processing techniques required to produce it. However, the production faced challenges during the World War II era, leading to a decline in its popularity. In recent decades, there has been a resurgence in interest, and Keemun Black Tea is once again celebrated for its exceptional qualities.
Types of Keemun Black Tea
Keemun Black Tea is categorized into several grades, each with its own unique characteristics:
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Keemun Mao Feng: This is the highest grade of Keemun Black Tea, known for its tight, needle-like leaves and delicate, floral aroma. It is often considered the premium choice among connoisseurs.
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Keemun Hao Ya: This grade features slightly larger leaves and a more robust flavor profile. It is still highly regarded for its balance of sweetness and astringency.
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Keemun Zhen Ya: With larger leaves and a more pronounced flavor, Keemun Zhen Ya offers a hearty and full-bodied tea experience.
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Keemun Broken: As the name suggests, this grade consists of broken leaves and is often used in blends. It has a strong, bold flavor and is appreciated for its affordability.
Crafting Keemun Black Tea
The production of Keemun Black Tea involves several key steps:
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Picking: The fresh leaves are carefully handpicked, typically in the spring. The top two leaves and a bud are selected for the highest grades, while lower grades may include more mature leaves.
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Withering: The leaves are spread out to wither, a process that reduces their moisture content and begins the enzymatic changes that contribute to the tea's flavor.
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Rolling: The withered leaves are rolled to further break down the cell walls, releasing the enzymes and oxidizing the leaves.
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Oxidation: This is a crucial step where the leaves are left to oxidize, which turns them from green to a coppery or reddish-brown color and develops the characteristic flavor of black tea.
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Firing: The oxidized leaves are then fired to stop the oxidation process and dry the leaves completely. This step also helps to fix the tea's aroma and flavor.
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Sorting and Grading: Finally, the tea leaves are sorted by size and grade, ensuring that each package meets the standards for its specific grade.
Tasting Keemun Black Tea
When it comes to tasting Keemun Black Tea, there are several factors to consider:
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Aroma: High-quality Keemun Black Tea has a rich, fruity aroma with hints of flowers and nuts. The scent should be inviting and complex.
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Color: The liquor should be a bright, clear red with a slight golden hue. The color can indicate the quality and grade of the tea.
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Taste: The taste should be smooth and mellow, with a balance of sweetness and astringency. The best Keemun teas have a lingering aftertaste that is both refreshing and satisfying.
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Leaf Unfolding: After brewing, the leaves should unfurl, revealing their original shape and size. This is an indication of the tea's quality and the care taken in its processing.
To fully appreciate Keemun Black Tea, it is best enjoyed without milk or sugar, allowing the tea's natural flavors to shine through. The brewing temperature should be around 90°C (194°F), and the leaves should steep for 3-5 minutes, depending