This broad-shouldered tea is the exemplar of its style. The high aromatics of flowers and charcoal mix with the deeper riches of cocoa and sugar. A stately and refined cup.

Harvested and produced April 15, 2025 by Mr. Hu in Qihong Village, Qimen County, Anhui Province. It’s a one bud, one leaf pick of the Chu Ye cultivar growing at 660 feet. “Keemun” is the popular English romanization of the proper pinyin “Qimen,” which is pronounced “Chee-mun.” Keemun teas undergo prolonged oxidation in warm, humid environments. This process will often be conducted in enclosed steam rooms to bring a fermented tone to the cup. The drying times at the end of the process may also be extended to bring that smooth toasty/floral quality signature to the style.

Ingredients: black tea

Steeping Instructions

3 grams | 10-12 oz water | 212°F | Steep 4 min.

Traditional Steeping: 6 grams – 150ml gaiwan – boiling water

• 10 second rinse
• 1^st Steep – 15 seconds
• 2^nd Steep – 10 seconds
• 3^rd Steep – 15 seconds
• 4^th Steep – 50 seconds
• 5^th Steep – 2 minutes

Number of Cups