Keemun Black Tea area in Qimen County, it is produced in the southwest of Anhui Province, Mount Huangshan branch of China district. The local tea varieties are high yield and good quality, planted in fertile red loess soil, and the climate is mild, rain is sufficient, sunshine is moderate, so leaves are tender and contain rich water-soluble substances.
Keemun Black Tea shape cord tight even, Feng Miao Xiuli, luster Ukraine run; endoplasmic kiyoyoshi with honey fragrance, tea also contains orchid fragrance (known as "Qimen fragrant"), lasting fragrance; bright red soup, fresh in taste. Afternoon tea and bedtime tea are also very suitable.
Keemun Black Tea is known as one of the world's most famous Black Teas. It is the treasure of Chinese traditional Kung Fu Black tea.
Water temperature: 212℉ (100℃ ) boiling water. Before we start making tea, we should wake up dark tea once with one hundred degrees of boiling water.
Soak in boiling water for 10-15 seconds, then drink. This kind of Black Tea can brew 7 times
Comparing cup brewing with short infusions
Keemun is also written Qimen, referring to its Anhui origin. The same tea can be explored through a series of short infusions or in a larger cup with a smaller proportion of leaf. The brief method above should therefore be read together with the vessel size: ten seconds in a small, well-filled gaiwan is not directly comparable with ten seconds in a large teapot.
For an alternative cup-style experiment, try three grams in about 350 millilitres of water at 90°C and begin tasting after two minutes. Keep this separate from the method above and choose the balance you prefer. A removable infuser makes it easy to stop brewing at a repeatable point. Taste plain first to explore the fragrance, then add milk only if you enjoy it that way. Compare the floral impression of the warm cup with the lingering flavour after swallowing, and record whether a shorter or longer infusion brought those qualities into better balance.