Qimen Hong Cha (Keemun) (祁門紅茶)

tea imagery: Orchid in an oak barrel

Keemun, also called Qimen Hong Cha, is an Anhui black tea with floral, fruity and honeyed notes. Traditional Qimen Gongfu undergoes extensive sorting and often looks quite small-leaved. Maofeng and Xiangluo are different forms of the tea, not steps on a single quality ladder.

History

Black-tea production developed in Qimen in the 1870s. Hu Yuanlong and Yu Ganchen both feature in its history; accounts of their roles differ, so crediting a single inventor is misleading. Local material includes the Zhuyezhong tea population. Leaves are withered, rolled, oxidised and dried. Traditional Gongfu then undergoes sieving, cutting, removal of unwanted material, further firing and blending. This produces consistent leaf size and flavour. When buying, check the style, harvest year and producer.

The orchid in an oak barrel is an image for the aroma. Ordinary Keemun is not aged in wine barrels: its floral and fruity notes come from the tea material and processing.

Terroir

Qimen and neighbouring tea districts in southern Anhui. Hillside and mountain gardens at varying elevations. Soils vary by site; precise descriptions need information from the garden. Humid climate with plentiful rain and mist. Compare batches of the same style: leaf size and finishing significantly affect the brew.

Leaf

dry leaf: Fine dark leaf. Gongfu is usually small and sorted; Maofeng retains longer leaves, while Xiangluo is curled.

aroma in a warmed vessel: Floral sweetness, sometimes cocoa or dried fruit.

aroma after brewing: Fruit, honey and a light floral aroma.

taste: Sweet-tasting, fairly full-bodied tea. Flowers, apple or dried fruit may appear; the combination varies by batch.

finish: Look for pleasant lingering sweetness without excessive dryness.

Properties

Traditional descriptions: Traditional accounts classify black tea as warming.

What to know: Oxidation and subsequent firing develop colour and aroma. Tasting notes do not imply added honey, flowers or wine.

Over a cup of tea: A useful tea for comparing different black-tea processing styles.

Caffeine: Contains caffeine; the amount per cup depends on dose and brewing. If sensitive, drink it earlier in the day.

How to brew

A teapot with a fine strainer or a mug with a removable infuser. 3 g per 200 ml at 95 °C. Try boiling water for larger leaves. Time for each infusion: 90 s, 120 s, 180 s.

When to drink

Morning or daytime. Year-round. For an aromatic black tea during a break. Chocolate or biscuits; taste the tea on its own first. While reading or chatting

What to notice

Check the leaf size before brewing.
Compare the dry leaf aroma with the brewed tea.
Try a different style at the same dose next time.

Questions and answers

How do you brew Qimen Hong Cha (Keemun)?

A teapot with a fine strainer or a mug with a removable infuser. 3 g per 200 ml at 95 °C. Try boiling water for larger leaves. Time for each infusion: 90 s, 120 s, 180 s.

What does Qimen Hong Cha (Keemun) taste like?

Sweet-tasting, fairly full-bodied tea. Flowers, apple or dried fruit may appear; the combination varies by batch.

How much caffeine is in Qimen Hong Cha (Keemun)?

Contains caffeine; the amount per cup depends on dose and brewing. If sensitive, drink it earlier in the day.

What else should I know about Qimen Hong Cha (Keemun)?

Oxidation and subsequent firing develop colour and aroma. Tasting notes do not imply added honey, flowers or wine.