The Red Tea (Black) Keemun is a fine black tea of medium intensity and perfectly balanced, coming from the county of Keemun, in the Anhui province of China. The Keemun is considered one of the best Chinese black teas, thanks to its unique fragrance and smooth, refined taste. Origin and Tradition The county of Keemun is located in Anhui province, one of the most renowned tea-producing regions in China. The production of Keemun dates back to 1875, when the former imperial official Yu Gan-chen introduced the processing of black tea in an area that had previously specialized in the production of green teas. Due to excellent climatic conditions and meticulous processing, Keemun quickly established itself as one of the most appreciated Chinese black teas, characterized by a delicate and persistent flavor. Keemun is produced with selected leaves of the Camellia sinensis sinensis variety, which are handpicked and subjected to a controlled oxidation process. The result is a tea with thin and slightly curled leaves, which release a distinctive aroma of orchid and cocoa. The quality of Keemun depends on various factors, including the altitude of the cultivation, the quality of the leaves, and the processing method, which involves withering, rolling, oxidation, and drying phases. Aroma and Taste The liquor obtained has a bright red color with amber reflections and a soft, balanced structure. The aroma is floral and slightly smoky, with delicate notes of orchid, cocoa, and a slight hint of honey. On the palate, Keemun stands out for its malty sweetness, with a rounded and velvety aftertaste that makes it perfect for pure tasting or with the addition of milk. Its natural sweetness and smoothness make it a black tea particularly appreciated by connoisseurs. Benefits and Properties Keemun, like other high-quality black teas, is rich in antioxidants and polyphenols, substances that help protect the body from free radicals. Moreover, its moderate amount of caffeine makes it an excellent beverage to promote concentration and mental well-being without causing excessive nervousness. Its digestive properties make it ideal to consume after meals. Place of Origin Keemun, Anhui, China. Infusion Method We strongly recommend infusing this tea using the traditional Chinese method (Gong Fu Cha) with a Gaiwan of about 100 ml capacity. Following this preparation, with 5 grams of leaves, multiple infusions can be made to fully experience all the flavors of the tea. After a quick rinse of the leaves with water at a temperature of 90-95°C, a first infusion of 10 seconds can be performed, and then, keeping the water at the same temperature, the product can be further utilized by adding more water and increasing the previous infusion time by about 5 seconds (15 - 20 - 25…). For a more traditional preparation in the Western style, we recommend 3 grams of leaves (about 2 teaspoons) in a 150 ml cup with water at 90-95°C for an infusion time of one and a half minutes. For a better tasting experience, we suggest straining the infusion as soon as the established steeping time is completed. However, the infusion times we suggest can also be slightly modified to your liking to obtain a more or less intense flavor. It is advisable to store in a cool, dry place away from direct sunlight. Benefits of Red Tea (Black) The category of red teas has the least impact on our body due to the stability achieved by the product through its total oxidation. For this reason, red tea is one of the most indicated for those who want to have a calorie-free hot beverage always available. Even if to a lesser extent, the leaves of this category provide useful polyphenols and minerals to the body while not providing too much caffeine thus favoring a pleasant relaxing effect.
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The Red Tea (Black) Keemun is a fine black tea of medium intensity and perfectly balanced, coming from the county of Keemun, in the Anhui province of China. The Keemun is considered one of the best Chinese black teas, thanks to its unique fragrance and smooth, refined taste. Origin and Tradition The county of Keemun is located in Anhui province, one of the most renowned tea-producing regions in China. The production of Keemun dates back to 1875, when the former imperial official Yu Gan-chen introduced the processing of black tea in an area that had previously specialized in the production of green teas. Due to excellent climatic conditions and meticulous processing, Keemun quickly established itself as one of the most appreciated Chinese black teas, characterized by a delicate and persistent flavor. Keemun is produced with selected leaves of the Camellia sinensis sinensis variety, which are handpicked and subjected to a controlled oxidation process. The result is a tea with thin and slightly curled leaves, which release a distinctive aroma of orchid and cocoa. The quality of Keemun depends on various factors, including the altitude of the cultivation, the quality of the leaves, and the processing method, which involves withering, rolling, oxidation, and drying phases. Aroma and Taste The liquor obtained has a bright red color with amber reflections and a soft, balanced structure. The aroma is floral and slightly smoky, with delicate notes of orchid, cocoa, and a slight hint of honey. On the palate, Keemun stands out for its malty sweetness, with a rounded and velvety aftertaste that makes it perfect for pure tasting or with the addition of milk. Its natural sweetness and smoothness make it a black tea particularly appreciated by connoisseurs. Benefits and Properties Keemun, like other high-quality black teas, is rich in antioxidants and polyphenols, substances that help protect the body from free radicals. Moreover, its moderate amount of caffeine makes it an excellent beverage to promote concentration and mental well-being without causing excessive nervousness. Its digestive properties make it ideal to consume after meals. Place of Origin Keemun, Anhui, China. Infusion Method We strongly recommend infusing this tea using the traditional Chinese method (Gong Fu Cha) with a Gaiwan of about 100 ml capacity. Following this preparation, with 5 grams of leaves, multiple infusions can be made to fully experience all the flavors of the tea. After a quick rinse of the leaves with water at a temperature of 90-95°C, a first infusion of 10 seconds can be performed, and then, keeping the water at the same temperature, the product can be further utilized by adding more water and increasing the previous infusion time by about 5 seconds (15 - 20 - 25…). For a more traditional preparation in the Western style, we recommend 3 grams of leaves (about 2 teaspoons) in a 150 ml cup with water at 90-95°C for an infusion time of one and a half minutes. For a better tasting experience, we suggest straining the infusion as soon as the established steeping time is completed. However, the infusion times we suggest can also be slightly modified to your liking to obtain a more or less intense flavor. It is advisable to store in a cool, dry place away from direct sunlight. Benefits of Red Tea (Black) The category of red teas has the least impact on our body due to the stability achieved by the product through its total oxidation. For this reason, red tea is one of the most indicated for those who want to have a calorie-free hot beverage always available. Even if to a lesser extent, the leaves of this category provide useful polyphenols and minerals to the body while not providing too much caffeine thus favoring a pleasant relaxing effect.
