Appearance & Taste
The leaf for making Keemun is tight and slim with a visible, fine golden fur. The taste is very mellow, with a light and long-lasting floral and fruit aroma and a hint of milk and honey. The tea soup sparkles red and is visually very attractive.
To brew, infuse 2 teaspoons of Keemun Black Tea for 125ml teacup or gaiwan, 4 teaspoons for 250ml glass, or 8 teaspoons for 500ml teapot, in hot water (90℃) for around 2 minutes for the first brew, extending the infusion time for the following brew. Do not use boiling water because it will destroy the vitamin C and other contents of the leaves. It will also accelerate the precipitation of phenolic substances such as caffeine and tea polyphenols, which will make the tea taste sour and bitter.