Keemun Tea: The Chinese Smoky Black Tea

Keemun tea is a little rarer than some other types of tea that we’ve discussed on this site – it’s exclusively Chinese, and one of China’s most famous teas at that. While this doesn’t mean that it’s impossible to track down, at all, it does mean that its flavor is often appreciated a little more than some of its contemporaries.
In this article, we’re going to talk about everything that you might need to know about Keemun tea, from the history of the plant itself to making it in your kitchen.

The history of Keemun tea

Keemun tea is an interesting one since the origin of the leaves themselves can be traced back to one man in particular – Yu Ganchen. Ganchen was a tea grower and producer in 1875, who worked in the Anhui province of China. At the time, that province of the nation only really produced green tea. While it did that spectacularly well, Ganchen wanted to bring the knowledge and skills of black tea production to his home.
Ganchen went to the Fujian province of China in order to learn a little more about the manufacturing of black tea in the region. He learned a lot, as the story tells, and used that knowledge to create the first Keemun tea. This tea was made using a specific cultivar of the camellia sinensis plant, which is a plant used to make several other teas throughout China.

This tea caught on due to its combination of traditional black tea notes, as well as the terroir of the Anhui province. The tea is a little lighter than traditional black tea and has floral top notes, combined with smoky, rich undernotes.
When brewed, the tea itself is particularly smooth and malty, which people often find makes it a comforting brew. It’s not astringent at all and is often compared to the flavor of raw cocoa in that sense.

Types of Keemun tea

The types of Keemun tea differ in a number of small ways. On the whole, though, these ways include different harvest times, as well as different production methods.

Keemun Hao Ya

This blend of Keemun tea is a higher grade than some other options on this list. It is made from a rare tea that is harvested quite early in the season – two leaves and one bud are picked, which are then processed into the brewable tea. This type of Keemun has a silky smooth texture, which is pleasant when combined with the aromatic notes that it has – mainly cocoa.

Keemun Gongfu

This tea is a particularly interesting one – it is produced solely for the traditional Chinese Gongfu tea ceremony. It’s made by rolling the leaves and buds into a tightly wound ball. This, when added to hot water, unfurls impressively. The flavors are bright and complex, meaning that it’s typically brewed as a breakfast tea, rather than a later one.

Keemun Xin Ya

Keemun Xin Ya relies on the low tannin content of immature tea buds to give it its uniquely mild flavor. The tea is harvested very early in the season, with the final cup having less astringent and bitter notes.

Hubei Keemun

This type of Keemun tea is a little dissimilar to the others on this list – it doesn’t, really, come from the Anhui province. True Keemun tea can only come from that region of China, which means that this tea could be considered to be something of an imposter.
The tea is grown and produced in the Hubei province of China, though it’s made from the same tea plant as the other Keemun examples, and it has a similar flavor. The tasting notes are best compared to the typical characteristics of black tea – bitter, strong, and aromatic.

What is the caffeine content of Keemun tea?

Keemun is a type of black tea. As such, you can be sure that it will have plenty of caffeine in it. A cup of Keemun tea typically contains around 45 milligrams of caffeine, which places it on the low end of most different types of black tea.

To put that into perspective, a basic cup of English breakfast tea has around 80mg of caffeine in it, while a cup of black coffee typically has 100mg of caffeine. This means that while 45mg might not be the hit you’re accustomed to when you first get out of bed, it would surely be enough for an early afternoon pick-me-up.

How to brew a great cup of Keemun tea

Knowing how to brew your tea is a vital step in making sure that every sip is perfect for you. When brewing black tea, as we are here, you’re at risk of making the tea too bitter if you brew it poorly. Thankfully, it’s quite easy to get it right.

For every eight ounces of water that you’ll be using in your brew, you ought to use one to two teaspoons of Keemun tea. This is quite a nonspecific measurement, but we only say that because the amount you’d prefer to use is quite personal – you might like your tea a little stronger, for example.
Steep your tea in hot water for two to five minutes – the water should be around 90˚C, which is quite hot for a brew. Black tea typically demands a high brew temperature and a long brew time, due to the uniquely powerful flavors it has. To really release those flavors, it may need a little longer.
Of course, this brew time is a little flexible, too. You may find that a longer time works better for you, or you may find that a shorter time works better. Three minutes is a good starting point, and you can easily adjust either way from that point.

 

Keemun tea is a truly wonderful brew, and we’d recommend it to anyone that’s looking for an interesting combination of different flavors to try today. If you’re a fan of black tea, then we’re sure you’d love it – if you’re a fan of dark chocolate, too, you’ll love it even more! Happy brewing!