Keemun Kong Fu
Keemun black tea is a relatively recent development of black tea. It hails from the Anhui province of China, specifically the county of Qimen (Keemun Is the anglicized pronunciation.) The tea was born when a man from Qimen went to Fujian and learnt how to produce black tea, then brought the knowledge back to Qimen. As such, keemun was the first black tea to be produced in Anhui. The tea itself is known for its strong body along with its fruity and floral flavours and subtle piney undertones. The tea is also the basis for English breakfast tea. Black tea may help with cardiovascular health. Studies have shown that it may help lower blood pressure and bad cholesterol.
Other Names: Qimen Gongfu, Keeman Congou.
Region: Qimen County, Anhui, China
Appearance: The dry leaves are small, thin and wiry. They are almost completely black in colour. Once brewed the tea produces a brilliant red liquor.
Taste: Keemun Kong Fu has a sweet, fruity and floral taste. The body is lighter than other black teas allowing the sweetness shine through. There are crisp, almost pine like undertones that mix beautifully with the floral flavours.
Teaware: Glass or ceramic Gai Wan
Amount: 3g /1½ teaspoons
Temperature: 100°c (212°F)
Steeping Time: 1 to 2 minutes for the first two steeps and 3 to 5 minutes for the third and fourth.
*These steeping directions are for a traditional Gong Fu style tea, if you are brewing this tea in a regular cup we recommend steeping for 2 – 3 minutes. This tea can also been re-steeped 4 times.