Other Names: Qimen black tea, Keemun Congou, Qihong Congou

Origin & History:
In the 19th century, the Qi Men county, which is in the mountain area in Anhui province, only produced green teas, but a young entrepreneur experimented with growing black tea and invented the distinctive Keemun variety. Since 1875, it has enjoyed a worldwide reputation of “the Ace of the thee rich aroma teas in the world” and even has been praised as “the queen of fragrance” in Landon.

Planting and Processing:
In spring or summer, better in August, one bud with two or three tender leaves are picked, after withering, twisting, ferment, drying, the raw leaves become finished black teas.

Characteristics:
The appearance of the leaves are slender, tightly curled. The bright reddish brown liquor tastes heavy and brisk. A harmonious combination of fruity taste, rose aroma and smoky smell gives this tea a very unique and intriguing flavor.

Health Benefits
Keemun black tea liquor significantly reduced food intake, body weight and blood triglyceride of diet-induced obesity SD rats via oral administration.

Brewing:
We recommend using purple clay or porcelain tea ware. Use about 2 grams of tea leaves (1-2 teaspoons) for every 150ml of water. Steep tea leaves in hot water at 100°c (212°F) for about 1 minute for the first and second brewing. Gradually increase steeping time and water temperature for subsequent brewing.