Keemun is named after the particular region Qimen County of Huangshan City in Anhui province China. First produced during 1875, during the progressive movement of tea in Europe. Quickly becoming an English staple for it's full bodied flavor that complements nicely with milk.

Keemun is a type of congou-type tea, which means it requires a disciplined tea master's skill to create into fine taut strips without having to break the tender leaves. Keemun can also be aged, as this allows the tea to develop more depth and complexity over the years. Tea sommeliers often describe this flavor similar to that of burgundy wines.

Keemun is as it's name suggest is a hidden treasure waiting to be discovered. An infusion will unravel the hidden beauty of redness in the leaves when hydrated that arouses the nose with smokey and citrus notes hidden with dried longan fruits. A true staple that ultimately bridged the gap between the East and the West.

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