DUE TO HIGH DEMAND, THIS TEA IS SOLD OUT.
A young monk asked the wise tea master Lao Cha:
– Shifu, what tea is worthy of the Emperor of All under Heaven?
– Tea that is indeed worthy of the Emperor is Keemun Red Tea. Only one bud with one leaf is picked for this tea that gives it such a mellow and rich taste, with an exquisite flowery aroma.
The fresh leaves of this tea grow at an average elevation of 800 m above sea level. Only one bud with one leaf (which just starts to open up, called Chu Zhan "初展") is hand-plucked to produce this tea. These fresh leaves are loaded with nutrients, while the processed dry leaves look neat and bold, having tiny golden tips. There is a sweet, mellow taste, which creates a pleasant smooth sensation on the palate. At first, you might sense a roasted sweet potato flavor mixed with a somewhat flowery aroma. Further on, it becomes very mellow. Lastly, the third infusion's sweet and fragrant aftertaste will give you plenty of enjoyment. With its unique Keemun fragrance (祁门香) and sweet, soft taste, Keemun tea is revered as the noble type of Chinese black tea.
Keemun black tea is a traditional product of China's Anhui province. The producing area has fertile soil, a mild climate, and sufficient rainfall all year round. Keemun black tea is a treasure among Chinese black tea types, prized for its high, intensive fragrance. Because of it, Keemun black tea earned its place among the top 4 Hong Cha in the world. In China, it has a reputation for being the most fragrant among red teas and was crowned the "Empress of red teas". The dry tea strips are firm and thick, moist black in color. When tasting Keemun black tea, the focus will be on its delicate astringency and a pleasant, mellow mouthfeel. The aroma is pure and intensive, and the taste is balanced and elegant. Their pairing forms a unique "qihong" flavor this tea is so well-known for. The tea soup is bright orange-red to bright red, with neat and tender Bottom leaf.
Our Keemun black tea undergoes traditional processing. First, farmers pick the tea leaves and spread them thin to wither. Only one bud and one bud and one leaf are picked for the higher graded Keemun red teas. Then, farmers roll the tea leaves to release their moisture. During the oxidation stage, the room temperature must remain below 30 degrees. It is the key stage to determine the tea's quality. After it, the leaves will turn red, forming the "red leaf red soup" core quality characteristics of Keemun black tea. After that, tea is refined according to the strips' length, thickness, and weight. Refining Keemun black tea takes a lot of time, so it is also called "Gongfu tea".
• Place of Origin: Qimen, Huangshan, Anhui, China
• Altitude: 800m
• Harvest Date: April 2019
• Aroma: Roasted sweet potato mixed with a flowery aroma
• Taste: Smooth and soft, with a rich aroma of roasted sweet potato
• Cultivar: Keemun Zhuye
195℉ / 90℃
1g per 50ml 3-5min
1g per 20ml 10sec + 5sec for each subsequent infusion
Wonderful tea but after sitting in my cupboard it lost some of its aroma. Possibly I haven't been storing it right so I suggest being careful. Otherwise this tea is truly worth a try.
This was the single most enjoyable black tea I've ever tried. Comparing my results to the pictures here I had a darker liquor and my impressions were "intense" and "rich" rather than smooth or mellow so I just *might* have been brewing the leaves a bit harder than was intended...but I regret nothing! Anyway I guess now there's nothing for it but to compare different preparations. In other words, it's time to order more.
If you are a fan of good English tea I totally recommend trying this one. It is SO delightful! ☺️☺️ It's one of my first experiences with Chinese black tea so far but I am already in love. The aroma is full of fruity and floral notes. I detect roses, apricots, and even some banana. Not to mention I brewed this tea up a good five times and after that saved the tea leaves for later.
If you like the smell and taste of sweet potatoes, then Imperial Keemun is the tea for you! I brewed this delicious cha western style and I have enjoyed cup after cup of this stuff. So good!
After drinking this tea western style for so long I finally gongfu-ed it to give it my proper review. I used 6 grams in a gaiwan and did short (10 second) steeps with low temperature water but the first few brews had a lot more astringency than I was expecting, and even more astringent then doing western style brewing. After a few steeps the tea mellows out and whats left is the amazing taste and fragrance! Even with the first few steeps the fragrance was INTENSE! Very floral and delightful! And the mouthfeel was like a flowing river... It is still definetly one of the best black teas I've had.