Keemun black tea, known for its rich history and distinctive flavor, is a type of black tea that originates from the Huangshan region in Anhui Province, China. This region is renowned for its misty mountains, fertile soil, and ideal climate conditions that contribute to the unique characteristics of Keemun tea. Let's delve into the history, types, production process, and tasting methods of this exquisite Chinese black tea.
History of Keemun Black Tea
The history of Keemun black tea dates back to the 19th century. It was first produced in the Qimen County of Anhui Province, which is why it was initially called Qimen black tea. The name "Keemun" is derived from the pronunciation of Qimen in English. In 1875, a Chinese tea merchant named Yu Qiyuan began exporting Keemun to Europe, where it quickly gained popularity due to its rich flavor and aroma. It became one of the most sought-after teas in the Western world, particularly in the United Kingdom, where it was often served as afternoon tea.
Types of Keemun Black Tea
Keemun black tea is categorized into several grades based on the size and quality of the tea leaves. The main types include:
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Keemun Mao Feng: This is the highest grade of Keemun black tea, made from young, tender tea leaves that are carefully handpicked. The leaves are tightly rolled, giving them a distinctive needle-like shape. Keemun Mao Feng has a delicate flavor and a sweet, floral aroma.
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Keemun Hao Ya: This grade is made from slightly larger leaves than Mao Feng. The leaves are still handpicked and have a more robust flavor compared to Mao Feng. Hao Ya is known for its fruity and slightly smoky aroma.
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Keemun Congou: This is a lower grade of Keemun black tea, made from larger, more mature leaves. The flavor is more robust and has a stronger, earthy aroma. Keemun Congou is often used in blends and is less expensive than the higher grades.
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Keemun Broken Orange Pekoe (BOP): This grade consists of broken leaves and tips, which are less uniform in size and shape. The flavor is bold and full-bodied, with a strong, earthy aroma.
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Keemun Fannings and Dust: These are the smallest and lowest grade of Keemun black tea, consisting of tiny leaf fragments and dust. They are often used for tea bags and have a strong, robust flavor.
Production Process of Keemun Black Tea
The production process of Keemun black tea involves several steps, including withering, rolling, oxidation (fermentation), and drying (firing). Here's a detailed look at each step:
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Withering: Freshly picked tea leaves are spread out in a thin layer and allowed to wither for several hours. This process reduces the moisture content in the leaves and softens them, making them more pliable for rolling.
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Rolling: The withered leaves are then rolled, either by hand or using a rolling machine. Rolling helps to break down the cell walls in the leaves, releasing enzymes and facilitating the oxidation process.
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Oxidation (Fermentation): The rolled leaves are spread out in a thin layer and allowed to oxidize for several hours. During this process, the tea leaves turn from green to a coppery-brown color, and the flavor develops into the characteristic rich, malty taste of black tea.
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Drying (Firing): The oxidized leaves are then dried in a hot air oven or on a wok over direct heat. This step stops the oxidation process and removes any remaining moisture, ensuring the tea stays fresh and prevents spoilage.
Tasting Methods for Keemun Black Tea
To fully appreciate the unique flavor and aroma of Keemun black tea, it's essential to follow proper tasting methods. Here are some guidelines for brewing and tasting Keemun tea:
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Use fresh, cold water: Use filtered or spring water that has been brought to a boil. Avoid using tap water, as it may contain impurities that can affect the taste of the tea.
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Measure the tea leaves: Use approximately 1 teaspoon of Keemun tea leaves per 8 ounces (240 ml) of water. Adjust the amount according to your taste preferences.
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Steep the tea: Pour the boiling water over the tea leaves and let it steep for 3-5 minutes. Keemun Mao Feng and Hao Ya require a shorter steeping time (3-4 minutes), while Congou and BOP can be steeped for 4-5