30-Second Summary
Keemun black tea is a Chinese black tea from Qimen in Anhui with a layered aroma of dried fruit, cocoa and soft, steady energy. It’s refined enough to sip plain, but sturdy enough for a light breakfast cup when you brew it with slightly-below-boiling water, short steeps, and moderate leaf so it stays smooth and aromatic rather than harsh or smoky.
What Is Keemun Black Tea?
Keemun black tea (Qimen Hongcha) is a fully oxidised tea from eastern China. It was developed in the late 1800s and quickly became one of the most respected Chinese black teas in Europe for its perfume-like aroma and clean, balanced taste.
- Tea type: Chinese black tea
- Origin: Qimen (Keemun), Anhui Province
- Processing: Withered, rolled, fully oxidised, then slowly dried
- Signature: Winey fruit, soft cocoa, light floral notes
Where Keemun Comes From
Keemun’s home is Qimen County in southern Anhui. The area has cool mornings, misty hills and red, mineral-rich soils. Slower leaf growth in this climate lets aroma compounds build up in the leaf, which is why a good Keemun smells almost like a mix of dried fruit and flowers.
- Country: China
- Province: Anhui
- Main area: Qimen County and nearby villages
- Elevation: Roughly 200–800 m
- Climate: Cool, foggy mornings and warm, rainy summer weather
Most modern Keemun is blended from small gardens across the region rather than a single estate. Think of it as a named style tied to a valley, similar to a wine appellation.
What Keemun Tastes Like
Keemun is elegant rather than punchy. Even when brewed quite strong it tends to stay smooth, with more perfume than bite.
- Base: Gentle malt, cocoa, toasted grain
- Middle: Dried red fruits, plum, a hint of winey richness
- High notes: Orchid, rose and sometimes a thread of soft pine smoke
- Mouthfeel: Rounded and clean, usually with a light drying finish instead of aggressive astringency
Higher grades emphasise the floral and fruity side; everyday breakfast-style Keemun leans more towards malt and toast and can handle a small splash of milk.
Caffeine & When to Drink Keemun
Keemun sits in the mid-range for black tea caffeine. It has enough lift to replace a light coffee, but usually feels calmer than a strong Assam blend.
- Morning: Great for a gentle but focused start to the day.
- Late morning & afternoon: Ideal for work sessions or an afternoon tea break.
- Evening: Often a little too stimulating for late night, unless you brew shorter or use fewer leaves.
If you are caffeine‑sensitive, drop the water temperature a couple of degrees and keep steeps around two minutes. That preserves aroma while softening the “buzz”.
Types & Grades of Keemun
You will see several labels on Keemun tins and pouches. They refer to leaf size and picking standard rather than completely different teas.
- Keemun Hao Ya: Higher grade with smaller, tippy leaf. Hao Ya A is usually the most aromatic and refined.
- Keemun Mao Feng: Bud-and-leaf sets with a slightly twisted shape. Often more floral and gentle.
- Standard Keemun / Qimen Hongcha: Everyday grades used for breakfast cups and blends. Flavour can range from soft and charming to a little rough depending on source.
Premium Keemun tends to brew a clear, ruby‑red cup with layered aroma; basic grades look darker and may show more tannin. Both can be enjoyable if you match brewing style to the tea.
Keemun Hao Ya in the Cup
Hao Ya lots are tightly graded, with many small buds. They brew a concentrated but smooth liquor with intense aroma. If you enjoy sniffing your cup as much as drinking it, this is the style to hunt down.
Keemun Mao Feng
Mao Feng Keemun looks looser and more feathery in the tin. In the cup it is usually softer, with more floral high notes and a little less roast and malt. It is an excellent choice for gongfu-style sessions.
Standard Breakfast-Style Keemun
Standard grades are blended for consistency. They are often used in English Breakfast-type blends and work well with a dash of milk or alongside toast and jam.
How to Brew Keemun Black Tea
Start with these simple ratios, then nudge them to suit your own taste and the exact leaf you have.
- Measure the leaf: Use 2–3 g of tea for 250 ml of water (about 1 heaped teaspoon).
- Heat the water: Aim for 90–95°C. Freshly boiled water that cools for 30–60 seconds works well.
- Pre‑warm your pot or mug (optional): Swirl with hot water, then discard.
- Steep: Infuse for 2–3 minutes for a smooth cup; up to 4 minutes if the tea is very gentle and you like it stronger.
- Strain fully: Remove the leaves so the liquor does not turn flat or bitter as it sits.
Good starting points:
- Aromatic everyday cup: 2 g per 250 ml at 92°C for 2 minutes.
- Richer breakfast cup: 3 g per 250 ml at 95°C for 3 minutes.
- Gongfu tasting: 4–5 g in a 100 ml gaiwan, 95°C, 20–25 second infusions, increasing the time slowly.
Most Keemun is best without sugar so the floral notes stay clear. A tiny splash of milk works with stout, malt‑forward grades.
Iced & Cold Brew Keemun
Keemun makes a surprisingly elegant iced tea, with its fruit and flower notes showing up clearly when brewed cold.
Cold brew method:
- Add 6–8 g of Keemun to 1 litre of cold, filtered water.
- Refrigerate for 6–10 hours, tasting from 6 hours onward.
- Strain completely and keep in the fridge for up to 24 hours.
- Flavour: Softer tannins, more fruit and floral, very low bitterness.
- Serve: Over ice, with a slice of orange or a few berries. Lemon can clash with the winey notes.
For fast iced Keemun, brew it hot at double strength for 3 minutes and pour straight over a glass packed with ice.
Troubleshooting Keemun
Bitter or Harsh
- Lower the water temperature to around 90°C.
- Shorten the steep to 1:45–2:00 minutes.
- Use slightly less leaf, especially for Hao Ya grades.
Too Smoky
- Cut the first steep to 90 seconds.
- Try a more floral style such as Mao Feng.
- Avoid very long gongfu infusions that emphasise smoke.
Weak or Flat
- Increase the leaf to 3 g per 250 ml.
- Use hotter water, closer to 95°C.
- Extend the steep towards 3 minutes.
Cloudy or Astringent When Iced
- Rinse your pitcher well to remove any soap residue.
- Use filtered water and a gentle cold brew rather than boiling water.
- Avoid leaving the leaves in the fridge for more than 10–12 hours.
Choosing Keemun
Decide first whether you want fragrance, strength, or an easy everyday balance.
- For aroma lovers: Look for Hao Ya A or Keemun Mao Feng from reputable Chinese tea specialists.
- For daily drinking: Standard Qimen Hongcha from a good vendor gives excellent value.
- For milk drinkers: Choose descriptions that mention “malt”, “toast” or “breakfast style”.
- For gongfu: Seek tightly rolled, smaller leaves and mentions of strong fragrance.
Food Pairings
- Light sweets: Shortbread, almond biscuits, butter cookies.
- Fruit desserts: Plum tart, cherry cake, berry scones.
- Savoury: Roast chicken, mushroom dishes, mild nutty cheeses.
- Breakfast: Toast, croissants, soft omelettes.
Because Keemun is refined rather than heavy, it shines alongside foods that do not overwhelm its floral top notes.
Modern Drinks with Keemun
Keemun’s perfume‑like aroma makes it perfect for simple, modern tea drinks that still taste recognisably like tea.
- Keemun tea latte: Brew double strength, then top with lightly frothed milk. Keep sweeteners minimal.
- Keemun iced spritz: Mix cold brew Keemun with sparkling water and a slice of orange.
- Keemun + berry cooler: Add 2–3 fresh raspberries to hot‑brewed Keemun, steep a further 2 minutes, then strain and chill.
How to Store Keemun
Good storage keeps Keemun’s fragrance intact for many months.
- Airtight tin or jar: Protects the leaf from odours and air.
- Cool, dark cupboard: Keep it away from ovens, kettles and direct sunlight.
- Dry environment: Never store above a steaming kettle or beside the sink.
- Best before: Everyday Keemun stays pleasant for 12 months; top grades show their best character within 6–8 months.
If your tea starts to smell dull or dusty rather than fruity and floral, it is probably past its peak – still drinkable, but less special.
Similar Teas to Try
- Darjeeling Second Flush: Shares fruity, muscatel notes but is lighter and brisker.
- Yunnan Black Tea (Dianhong): Maltier and sweeter, with honey and cocoa depth.
- Lapsang Souchong (unsmoked styles): Floral and elegant versions can resemble refined Keemun.
- Assam (high grade): Stronger and maltier but similar in breakfast-style use.
FAQ
Does Keemun take milk? Yes — sturdier everyday grades handle a splash of milk, while premium aromatic grades are best plain.
Is Keemun smoky? Usually only lightly. A gentle hint of smoke is normal; it should never taste overwhelmingly smoky or ashy.
Can I brew Keemun gongfu-style? Absolutely. Use 4–5 g in a 100 ml gaiwan with short infusions to highlight aroma.
Why is high-grade Keemun more expensive? It uses smaller, more fragrant buds, requires more selective picking, and needs slower, more precise processing.
About This Guide
This Keemun guide follows the standard MyNextCuppa structure: quick flavour snapshot, brewing ratios you can trust, practical troubleshooting tips and simple ideas for food and modern drinks. It is written for curious tea drinkers who want clear, honest information without hype.
