Tea type
Black Tea
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Edit tea info Last updated by Tina S.
Average preparation
205 °F / 96 °C 4 min, 0 sec

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From The Tea Haus

Beautiful every-day Keemun, that has all the typical characteristics of a fine Keemun tea. In China, this tea is known as Gong Fu tea, which means ‘great labour’. It is hand-sorted before firing and again hand-sorted before packing. This production method also means that it is exceptionally rare tea. The entire Anhui province only makes 1200 kg per year.

The infusion is of deep burgundy colour. It has an earthy bold flavour, and takes milk very well.

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2 Tasting Notes

442 tasting notes

This is only the second time I’ve had a keemun, and I’m definitely going to have to keep my eye out for more. I brewed this one to have along with some pasta, and yum. It was definitely a good choice. My first cup was mild, brewed for 3 minutes before pouring. There was some slight malt, and overall a nice round flavour that stood on its own against the abundance of garlic I’d tossed into my lunch.

My second cup came from the same pot, I’d left the leaves in and it kept steeping. There was no bitterness or oversteepage flavours. The malt was much stronger here, but if anything it made me enjoy the tea more. The extra flavour gave it a really nice strong body, which drinking black was deliciously yummy. Yes, I said yummy. Definitely looking forward to this one again.


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5 tasting notes

Since switching to loose leaf tea a few years ago, I have been searching for a better black tea (one that will satisfy my taste for bagged Tetley, which I grew up with, but still remind me why I switched). The Tea Haus’ Keemun is it! It has a warm, rounded flavour, is bold, yet is not overly acidic and still has a delicate, complex taste. I prepare it with milk and honey but I think it would drink well as a straight black tea.

200 °F / 93 °C 4 min, 0 sec

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