KEEMUN QIMEI - 祁眉红茶

KEEMUN QIMEI - 祁眉红茶

from 15.00

Category: Black

Origin: Qimen, China

Harvest: Spring 2018

Keemun teas are produced exclusively in the Qimen County of Huangshan City, in Anhui province. The cultivar used for Keemun is the same as that used in production of Huangshan Maofeng. While many varieties of Keemun exist, with different techniques used for each, most Keemun undergoes particularly slow withering and oxidation process, yielding more nuanced aroma and flavor.

This Keemun is grown and produced in Qimen County, Xilu village. This Keemun is refered to as Qimei (eyebrow), due to the shape of the leaves. The delicate long straight leaves are tightly twisted which resembles an eyebrow.

This Keemun has a depth of flavor and refined complexity characteristic. The wiry leaves produce a deep amber infusion with an aroma of warm peachy spices, and a clean coca hint in the finish.

Tasting Notes: sweet notes of spiced peach, cocoa and sweet potato

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STEEPING INSTRUCTIONS 

Whole leaves can take a little longer to steep, but the taste more than makes up for it. 

Every tea is unique and can be brewed in different ways. The chart below is to be used suggestively as a guide for brewing this tea, we think it's a good place to get started. Steeping time may vary based on your personal taste or on how many infusions have already been done. Experiment with the brewing of your tea to discover its unique character.

Please note: Rinse the tea in teapot with a quick application of hot water, discard the liquid immediately. Add additional hot water to start 1st steeping

 

 3 grams or 1.5 tablespoons per 6oz of water

3 grams or 1.5 tablespoons per 6oz of water

 Boiling Water  212°F or 100°C

Boiling Water

212°F or 100°C

 increments of 5 seconds (add 5 seconds to each additional steep) 

increments of 5 seconds (add 5 seconds to each additional steep) 

 Re-steep up to 5 times

Re-steep up to 5 times