Keemun Qihong Maofeng Black Tea: A Chinese Treasure

Origin

 

Keemun Qihong Maofeng Black Tea originates from Qimen County, in the south of Anhui province, China. The name Keemun is an old romanization of the name of the town, Qimen, where the tea was first produced and traded The tea-growing region lies between the Yellow Mountains and the Yangtze River, with a mild and humid climate, rich soil, and abundant rainfall¹ The cultivar used for Keemun is the same as that used for Huangshan Maofeng, a famous green tea from the same region

 

 

Production

 

Keemun Qihong Maofeng Black Tea is made with traditional techniques that involve slow withering and oxidation processes, yielding a more nuanced aroma and flavor The tea leaves are plucked in early spring, when they are tender and fresh. They are then spread out to wither, rolled to break the cell walls and release the juices, oxidized under controlled temperature and humidity, dried to stop the oxidation, and sorted by grades The finished tea has a dark color, a twisted shape, and a fine fuzz on the surface.

 

Export

 

Keemun Qihong Maofeng Black Tea was first produced in 1875 by a former civil servant named Yu Ganchen, who learned the black tea making skills from Fujian province. He brought back some tea seeds and planted them in Qimen, where he established his own tea factory. His tea soon attracted the attention of foreign merchants and became a hit in the international market Keemun was exported to Europe, America, Japan, and other countries, and was praised as “the queen of black teas” It was also one of the main ingredients of the famous English Breakfast Tea blend Today, Keemun is still one of the most sought-after black teas in the world, with a high reputation and value.

 

Check out our more articles on Chinese tea culture and learn about the GM tea industry.