Keemun has a relatively short history. It was first produced in 1875 by a failed civil servant, Yu Quianchen, after he traveled to Fujian province to learn the secrets of black tea production. Prior to that, only green tea was made in Anhui. The result exceeded his expectations, and the excellent Keemun tea quickly gained popularity in England, and became the most prominent ingredient of the English Breakfast tea blend.
The aroma of Keemun is fruity, with hints of pine (like in Lapsang souchong) and floweriness (but not at all as floral as Darjeeling tea) which creates the very distinctive and balanced taste. Keemun contains less caffeine than Assam tea. It also displays a hint of delicious orchid fragrance and the so-called 'China tea sweetness. The tea can have a more bitter taste and the smokiness can be more defined depending on the variety.
Black teas Part IV: back to origins: the story of Fujian's Black teas is a historian's dream, and from our vantage point, one inevitably tinged with nostalgia. High caliber traditional black teas--round, smooth and with that pungent, distinctive aroma--are still to be had, but they no longer carry the distinction they deserve and once enjoyed.(Fujian Teas)
Jun 01, 2007; There are three major Black congou producing areas in Fujian: Min Dong, Fuding and Zheng He. We had the opportunity to be...