Keemun Black Tea

Keemun Black Tea

Keemun Black Tea is a protected geographical indication product.

Keemun Black Tea is a certified geographical indication trademark.

　　Keemun Black Tea is a premium variety of traditional Gongfu black tea in China. It was first produced during the Guangxu era (1875 AD) and has over a century of production history. Primarily grown in Qimen County, Huangshan City, Anhui Province, Keemun Black Tea features tightly rolled leaves with visible golden tips, a glossy blackish color often referred to as "treasure sheen"; its aroma is rich and long-lasting, resembling honey, with underlying notes of orchid. The taste is mellow, fragrant, and subtly sweet, leaving a lingering aftertaste. The tea liquor is bright red, and the leaves are tender, soft, and reddish. Internationally, "Qihong" (Keemun) is ranked alongside India’s Darjeeling and Sri Lanka’s Uva seasonal teas as one of the world’s three most famous high-aroma teas. Keemun Black Tea is renowned for its exceptional quality, hailed as the "finest among all teas," which is inseparable from the superior natural ecological environment of the Qimen region. Located at the southern tip of Anhui, Qimen is surrounded by branches of the Huangshan Mountain range extending from east to west. To the northwest are the Dahongling and Lishan mountains, to the east is the Nanmulin mountain, and to the south is the Jugenling mountain. Mountainous areas account for 90% of the total land, with an average elevation of about 600 meters. Approximately 80% of the tea plantations are located in valley areas at elevations of 100–350 meters, and forests cover over 80% of the region. The area experiences significant day-night temperature variations, frequent fog, and limited sunlight, creating an ideal natural environment for tea cultivation that contributes to the unique rich aroma and mellow flavor of Keemun Black Tea.

　　Keemun Black Tea, a renowned premium black tea variety, commonly abbreviated as Qihong, is produced in Qimen County and surrounding areas in the southwestern part of the Huangshan Mountain branch range in Anhui Province, China. The local tea plant varieties are high-yielding and of excellent quality, grown in fertile red-yellow soil. The region enjoys a mild climate, abundant rainfall, and moderate sunlight, resulting in tender leaves rich in water-soluble substances, with those harvested in August being of the highest quality. Qihong has tightly twisted, fine, and uniform leaves with sharp buds, a glossy blackish color (commonly called "treasure sheen"); its inner fragrance is fresh and aromatic with a honey-like sweetness, and premium grades even possess orchid notes (known as "Qimen aroma"), rich and long-lasting. The tea liquor is bright red and clear, the taste is sweet, fresh, and mellow, and the leaves (used tea residue) are reddish and bright. Drinking it plain best highlights Qihong’s enduring fragrance, and even when milk is added, its richness remains. It is especially suitable for springtime tea drinking, as well as for afternoon tea or bedtime tea. Qimen tea was already famous in the Tang Dynasty. Historical records indicate that before the Guangxu era of the Qing Dynasty, the area did not produce black tea but was known for green tea, with processing methods similar to those of Lu’an tea, hence it was once called "Anlu" (Anlu tea). In the first year of Guangxu, Yu Ganchen, a native of Yixian County, returned to his hometown after resigning from his official post in Fujian and started a tea business. He established a tea factory, leading to the production of black tea in Qimen, which later emerged as a standout product. To date, it has over 100 years of history. Qimen tea leaves are tightly twisted, fine, and slender, with a bright red and clear tea liquor, particularly notable for their fruity aroma reminiscent of orchids, which is fresh and long-lasting. It can be brewed alone or mixed with milk. Among the black teas of the Qimen tea region, Jiangxi’s "Fuliang Gongfu Black Tea" is considered one of the finest Qihongs, celebrated worldwide for its "four excellences": high aroma, mellow taste, beautiful shape, and vibrant color.

　　Flipping through Merriam-Webster's dictionary, the English translation for "Keemun Black Tea" quietly appears. It clearly records the origin of Keemun Black Tea—Qimen County, Anhui Province, China.

　　Tea production in Qimen dates back to the Tang Dynasty. The Tea Sage Lu Yu noted in the Classic of Tea: "Huzhou is the best, Changzhou second, and Shezhou the lowest." At that time, Qimen was under the jurisdiction of Shezhou.

　　The production of black tea in Qimen is a modern development. During that time, countries such as Britain, France, Russia, and Denmark had huge markets for black tea. Around 1875, Hu Yuanlong, a local from Qimen, drew inspiration from black tea production methods used in other provinces and processed black tea in Qimen.

　　Britain is one of the countries with the highest consumption of black tea in the world, and afternoon tea is considered an elegant social activity. In Britain, people sip tea slowly during afternoon tea, savor the snacks delicately, dress elegantly and fashionably, and regard tea drinking as a symbol of noble status. At that time, Keemun Black Tea was the finest choice for afternoon tea.

　　Within Qimen, mountainous areas at elevations of around 600 meters account for over 90% of the land. The climate is humid, with abundant rainfall and significant day-night temperature differences—optimal natural conditions for tea tree growth.

　　The picking season for Keemun Black Tea is in spring and summer. Tea farmers only pick the tender one-bud-two-leaf shoots, which then undergo multiple processes including initial processing, rolling, fermentation, and more. Compared to green tea, the most crucial additional step in black tea processing is fermentation. After fermentation, the finely twisted young buds turn from green to dark brown, and they are carefully sorted to remove stems. Producing one kilogram of high-quality black tea typically requires six kilograms of fresh tender buds and leaves.

　　The production process of Keemun Black Tea is intricate. One-bud-two or one-bud-three leaf shoots are used as raw materials. They go through withering, rolling, and fermentation, turning the leaves from green to purplish-copper-red while releasing their fragrance. They are then baked over low heat until dry. After the initial production of coarse black tea, it undergoes further refining. The refining process is complex and labor-intensive, involving steps such as coarse sieving, shaking, sorting, tightening, sifting, cutting, winnowing, hand-picking, roasting, cooling, blending, and packing.

　　Over a hundred years have passed, and Keemun Black Tea has long gained global fame. The tradition of serving tea to guests in Qimen has also shifted from green tea to black tea. During leisurely gatherings, as people discuss the past and present, a cup of black tea accompanies elders through a relaxing afternoon.

　　Thanks to the unique aroma of Keemun Black Tea, foreigners call it "Qimen aroma," "Prince aroma," or "finest among all teas." As early as the 1915 Panama–Pacific International Exposition, Keemun Black Tea won a special grand prize and a gold medal. Therefore, it is no surprise that Merriam-Webster’s dictionary includes the term "Keemun Black Tea."

　　The tea leaves are tightly rolled, slender, and show visible tips, with a glossy blackish color. The tea aroma is fresh and long-lasting, resembling both fruit and orchid scents. In the international tea market, this unique fragrance is specifically called "Qimen aroma." The tea liquor and leaves are bright red, the taste is fresh, mellow, and full-bodied, and even when mixed with milk and sugar, its fragrance not only remains but becomes even more intense.

　　The tea trees used for "Qimen aroma" are the national premium variety "Qimen tea cultivar," determined by the National Tea Variety Approval Committee. It is a shrub-type, medium-leaf variety with semi-spreading tree posture, medium branching density, and slightly upward-slanting leaves. The leaves are long-elliptical, slightly raised on the surface, green with luster, and soft in texture.

　　Keemun Black Tea is produced and processed immediately after picking to preserve the effective components of fresh leaves. Premium-grade Keemun Black Tea mainly consists of one-bud-one-leaf and one-bud-two-leaf shoots, with exquisite production techniques. The process is divided into two main stages: initial processing and refining. Initial processing includes withering, rolling, fermentation, and drying. Refining involves sorting coarse tea of varying lengths, thicknesses, weights, and shapes through screening, shaping, evaluation, grading, and stacking. Additionally, to enhance quality, maintain freshness, facilitate storage, and further develop the tea aroma, re-roasting, blending, and other steps are performed to create a finished tea that excels in both appearance and quality.

　　The "Qimen aroma" wafts across the five continents, with exports primarily to dozens of countries and regions including the UK, the Netherlands, Germany, Japan, and Russia. For many years, it has been China’s ceremonial gift tea for state affairs. Both President [redacted] and [redacted] have brought Qimen aroma as gifts for foreign heads of state during their state visits.

　　Hu Yuanlong (1836–1924), styled Yangru, was from Guixi in the southern part of Qimen. Well-read in literature and military strategy, he became known in his hometown as a man of both literary and martial talent in his youth and was granted the hereditary position of Bazu by the imperial court.

　　Hu Yuanlong looked down on fame and focused on industrial and agricultural production. At the age of 18, he resigned from his Bazu post and built five earthen houses in Licunwu Village, Guixi, planted four osmanthus trees, and named the place "Peigui Mountain House." There, he cultivated mountain land and grew tea. Before the Guangxu era of the Qing Dynasty, Qimen did not produce black tea but only Ancha (dark tea) and Qingcha (green tea), which had poor sales. In the first year of Guangxu (1875), Hu Yuanlong established the Rishun Tea Factory at Peigui Mountain House. Using self-produced tea leaves and inviting Master Shu Jili from Ningzhou to apply the Ning Hong (Ningxia black tea) method, he experimented with making black tea. After continuous improvements, by the eighth year of Guangxu (1883), he finally produced high-quality black tea with excellent color, aroma, taste, and shape. Hu Yuanlong thus became one of the founders of Keemun Black Tea. Kaolin clay is also a specialty of Qimen. In the fourth year of the Tongzhi era (1865), Hu Yuanlong discovered the "Taihe Pit" kaolin mine in Zhuangling Village, Qidong, which was designated as an exclusive mine for imperial porcelain. This led to significant development of Qimen’s kaolin industry.

　　Hu Yuanlong was known for his public-mindedness, sense of justice, and support for the poor, earning him great prestige. After the failure of the Hundred Days' Reform, the imperial examination system was abolished, but the mountainous regions of Qimen were isolated, and no one established schools. He strongly advocated for education, gathering southern Qimen locals to establish Meinan School in Pingli in 1904, pioneering modern education in Qimen. The following year, influenced by him, Qimen County High School was also founded. Guixi Village was surrounded by mountains, and Hu Yuanlong believed that improving people’s livelihoods required developing agriculture and reclaiming wasteland. At the time, the wastelands were controlled by local clan associations. He broke the bans, gathered villagers, promoted the benefits of land reclamation, and had them sign agreements. Leading by example, he reclaimed over a thousand acres of mountain land to grow tea, tea seeds, bamboo, and fir trees. The villagers followed suit, greatly increasing their income and improving their lives. Later, other parts of Qimen followed this example, creating a trend of self-reclaimed, self-produced, and self-benefited farming that boosted production.

　　Hu Yuanlong once told his descendants: "Books may be read, but official posts must not be sought." He also wrote a couplet for his hall: "Be a loyal minister and filial son, the superior person; do two things—read books and farm the land." This reflects his disregard for fame and focus on production. Later generations honored him as the "ancestor of Keemun Black Tea."

　　     Tea History Tracing

　　Qimen has a long history of tea production and was already well-known in the Tang Dynasty. At that time, tea from Xiuning, Qimen, and She counties was distributed via Fuliang. The great poet Bai Juyi wrote in his poem: "Merchants value profit over parting, went to Fuliang to buy tea last month." The Record of Culinary Arts by Yang Hua of the Tang Dynasty noted: "The square tea from Shezhou, Wuzhou, and Qimen is exquisitely made and highly praised by merchants, with endless traffic over thousands of miles," indicating that Qimen was already an important tea-producing region in the Tang Dynasty.

　　Before the Guangxu era of the Qing Dynasty, all tea produced in Qimen was green tea. During the Guangxu era, Yu Ganchen, a native of Yixian County, returned from Fujian and successfully produced black tea by imitating the Fujian black tea method. This marked the beginning of Keemun Black Tea. Later, encouraged by him, nearby tea farmers followed suit, gradually forming the Keemun Black Tea production area.

　　Once introduced, Keemun Black Tea quickly rose as a standout among black teas due to its exceptional quality. It became renowned alongside India’s Darjeeling and Sri Lanka’s Uva black teas, collectively hailed as the "world’s three most famous high-aroma teas."

　　In 1980, Keemun Black Tea was awarded the National Quality Product Medal, and in 1983, it received the National Export Commodity Quality Honor Certificate. The "Qimen aroma" of Keemun Black Tea has spread across the five continents, with exports to dozens of countries and regions including the UK, the Netherlands, Germany, Japan, and Russia. For many years, it has been China’s ceremonial gift tea for state affairs.

　　     Famous Tea Appreciation

　　The production process of Qihong (Keemun Black Tea) is meticulous. Fresh leaves consisting of one bud and two or three leaves are harvested as raw materials. Through withering, rolling, and fermentation, the leaves turn from green to purplish-copper red, releasing a rich aroma, before being baked over low heat until dry. After the initial rough tea is made, it undergoes further refining—a complex and labor-intensive process that includes coarse screening, shaking, sifting, sorting, winnowing, cutting, air classification, manual picking, refiring, de-dusting, blending, and packing.

　　The main characteristics of Qihong are: tightly twisted tea leaves with fine tips and visible silver hairs, exhibiting a glossy blackish color; a lasting, fragrant aroma reminiscent of both fruit and orchid, a scent so distinctive in the international tea market that it is referred to as "Qimen fragrance"; bright reddish liquor with vividly red and shiny leaves. The taste is mellow and full-bodied, with a long-lasting aftertaste.

　　     Keemun Black Tea – Brewing Methods

　　     Simple Brewing Method

　　Boil water and use Jingdezhen porcelain teaware if possible. Place about half (roughly 50%) of the teapot’s capacity with tea leaves, then pour in boiling water. The brewed tea will yield a high, sharp, and long-lasting fragrance. After around 45 seconds, pour the tea into small cups. First enjoy the aroma, then the flavor—it will fill your mouth with fragrance and leave a sweet aftertaste.

　　Keemun Black Tea

　　 Gongfu (Traditional) Brewing Method

　　Keemun Black Tea is best enjoyed plain to fully appreciate its enduring fragrance. When brewing this Gongfu black tea, it is generally recommended to use Yixing clay teaware, white porcelain teaware, or white-and-red floral porcelain. The ideal tea-to-water ratio is about 1:50, and the water temperature should be between 90–95°C. Gongfu black tea is usually brewed using the teapot method: first, place the tea leaves in the teapot according to the ratio, add water, and steep for 2–3 minutes. Then, using the circulating pouring method, pour the tea into cups evenly to ensure consistent strength. Sip slowly and savor the tea—good Gongfu black tea can usually be brewed 2–3 times.

　　Detailed Steps

　　1. Prepare the utensils: Place the teapot, fairness pitcher, tasting cups, and aroma cups on the tea tray. Put the tea utensils and tea sample jar on the left side of the tray, and the kettle on the right.

　　2. Appreciate the tea: Open the tea sample jar and let guests admire the color and shape of the tea leaves.

　　3. Warm the cups and teapot: Pour hot water into the kettle, then into the fairness pitcher, and then into the tasting cups.

　　4. Add tea: Place tea leaves into the teapot at a ratio of 1:50.

　　5. Rinse the tea: Lift the teapot with your right hand to add water, and use your left hand to hold the lid and skim off the foam. Cover the teapot with the lid, then pour the water into the aroma cups.

　　Keemun Black Tea

　　6. First infusion: Add boiling water to the teapot and steep for one minute. While it steeps, rinse the cups and discard the rinse water. Pour the tea from the teapot into the fairness pitcher using your right hand, then pour it into the aroma cups, filling them about 70% full.

　　7. Carp Leaps Over the Dragon Gate: With your right hand, place the tasting cup upside down over the aroma cup. Place your right thumb on the bottom of the tasting cup and your index finger on the bottom of the aroma cup, then flip them together in a circular motion.

　　8. Roam the Mountains and Waters: Hold the base of the tasting cup with your left hand, lift the aroma cup with your right hand, and rotate it once along the rim of the tasting cup.

　　9. Enjoy the Subtle Aroma: Place the aroma cup in the palm of your left hand, upside down, rotate it 90 degrees so the opening faces you, cover the opening with your thumb, and hold it under your nose to delicately enjoy the fragrance.

　　10. Savor the Fine Tea: “Pin” means to sip in three steps—take three small sips to carefully taste and discover the tea’s delicate flavors.

　　11. Second and third infusions: Repeat the same steps as above.