Keemun Black Label
This variant is currently sold out.
Full-bodied, with superior smoothness and prominent notes of malt and cocoa, this tea is perfect for breakfast or in the afternoon.
- How to Steep
- Product Details
- Fun Facts
- Pairing Suggestions
1.5 tsp per 8 oz of water, 212°F, 3-5 min.
The same tea leaves can be steeped multiple times until the flavor fades.
- Known as the “Bordeaux” of black teas, Keemun comes from Qimen, a mountainous region in the southern part of Anhui Province. It is the most famous of Chinese black teas
- Anhui is known for its temperate climate and abundant rainfall, which produces high humidity and frequent mists - critical in the production of a premium tea
- Keemun has tight, twisted, curly leaves, and is commonly used as an ingredient in the finest English Breakfast blends
- The tea liquor has intoxicating notes of caramelized sugar and cocoa
- Keemun is renowned for its lingering aftertaste of malt and sweetness
- Though the Chinese discovered tea millennia ago, black tea is a relatively recent development
- Inspired by the need to preserve the tea during long treks west to trade with Europe, black tea production began just a few centuries ago
- Bagels, lox and cream cheese
- Breakfast sausage, bacon or ham and eggs or an omelet
- Appetizers or main courses with mushrooms
- Mac and cheese
- Hamburgers or sliders
- Sausage, pepperoni or ham pizzas or calzones
- Toasted cheese sandwiches
- Highly spiced Indian, Chinese, Korean or Thai food
- Smoked or barbecued chicken, turkey, pork or beef
- Dark chocolate truffles or desserts
China, Anhui Province black tea: 100%