Keemun Black Tea

How is Keemun Black Tea made?

1. Withering

Withering lays the foundation for the leaves to be tight, slender, and attractive in appearance, as well as for a rich aroma and mellow taste. Fresh leaves should be flattened at a temperature of 35–38°C, with a thickness not exceeding 20 cm, for about 3–4 hours. Stir every 0.5–1 hour. The withering process cannot be stopped until the leaves turn dark green, become soft and wrinkled, and have a slight sticky feel.

2. Rolling

The withered Keemun tea leaves are rolled twice, each time for about 30–45 minutes. Then, substandard leaves are picked out. Through this process, the juice can spread evenly inside and on the surface.

3. Fermentation

The fermentation room should be kept at high humidity, with the temperature controlled below 30°C. It takes 3–5 hours in spring and 2–3 hours in summer and autumn. This step is completed when the leaves give off a rich aroma similar to ripe fruit and display a bright and even color.

4. Drying

First, the leaves are dried at high temperature in a dryer to remove 30% of their moisture. Then, the leaves are flattened and allowed to cool. After about an hour, they are dried again at a low temperature until the moisture content reaches 7–9%. When you hold the finished tea leaves in your hand, they will make a rustling sound.