What is tea Keemun?

Keemun Tea has been one of the most popular exports from the HUI area in southern China, since the Qing dynasty at the end of the 19th century. This red tea is translated in Chinese into a "large gate", in western cultures it is often classified as black and reflects a deep amber shade of darker teas. Its distinctive taste and aroma combine fruit, smoke and sweetness, along with floral and wine similar to tones, and create a well caffeine and tasty power of nature.

also known as qimen , qi hong or qi men hong Tea Keemun was first made in Hui's Huangshan City in 1875, which lies in the historical region of Qi men. After learning about the production of red and black tea in other regions, the former government employee named Yu Quianchen settled in Huangshan City to plant red tea plants instead of green tea plants that have monopolized local tea production. Soil and rain climate of the area still produce tea with several comparisons.

Signs of several flavors are combined in Keemun tea, which is often considered black tea, but in fact it has a red shade. The most detected elements are tones of orchid flowers, walnut pine and fruit such as plum or apricot. The dried fruit flavor leads to some of the remarks that the Keemun tea has similarities in taste to some darker wines. However, the natural sweetness of this tea in India will disappear compared to popular black tea, such as Orange Pekoe or Darjeeling.

Keemun Tea is one of the highest teas of China - black, red green or otherwise. It is a century old list of "ten famous Chinese teas", which is often revised for business purposes to include choosing exports of tea in the country. In Western countries there are many red teas like Keemun, classified as black teas; Asian countries, however, classify Keemun as a Jakěut.

the most valuable grade of keemun isknown as hao ya and Mao feng . The youngest leaves of the former varieties have a silver shade; The latter type is made by twisting young buds before the drying process. Other varieties include xin ya , another early variation of the leaves and Congou , which cuts the tea leaves to evenly thin pieces. Many steep tea keemun for 10 minutes, which is longer than most teas to fully reveal their bold but fine properties.