Keemun Black Label

$ 11.00 

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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
  • Ingredients
  • 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
    • Charcuterie
    • 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%

  • Keemun Hao Ya, English Breakfast, American Breakfast, Madagascar Vanilla

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