Keemun
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Keemun (Template:Lang-zh) is a famous Chinese black tea. First produced in the late 19th century, it quickly became popular in the West and is still used for a number of classic blends (such as Earl Grey tea).[1] It is a light tea with characteristic stone fruit and slightly smoky notes in the aroma and a gentle, malty, non-astringent taste reminiscent of unsweetened cocoa. Keemun is said to have floral aromas and wooden notes.[2][3]
History
Original Keemun is produced exclusively in the Qimen County in the south of Anhui province. It is grown in Guichi, Shitai, Dongzhi, and Yixian.[4] The name of the tea is an older Western spelling of the name of the nearby town, Qimen (pronounced "Chee-mun"). The tea-growing region lies between the Yellow Mountains and the Yangtze River.[5] The cultivar used for Keemun is the same as that used in production of Huangshan Maofeng. While the latter is an old, well-known variety of green tea, Keemun was first produced in 1875 using techniques adapted from Fujian province farmers.[6]
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Many varieties of Keemun exist, with different production techniques used for each. Nevertheless, any Keemun undergoes particularly slow withering and oxidation processes, yielding more nuanced aroma and flavor.[5][4] Some of Keemun's characteristic floral notes can be attributed to a higher proportion of geraniol, compared to other black teas.[7]
Varieties
Among the many varieties of Keemun perhaps the most well-known is Keemun Mao Feng (Script error: No such module "Lang".). Harvested earlier than others, and containing leafsets of two leaves and a bud, it is lighter and sweeter than other Keemun teas. Another high grade variety, containing mostly leaves and stronger than others, is the Keemun Hao Ya (Script error: No such module "Lang".). For Western markets, it is separated by quality into Hao Ya A and Hao Ya B categories, the former being somewhat better than the latter. Either has a markedly intense taste.[5] Other varieties include those specifically tailored for the Gongfu tea preparation method (Keemun Gongfu, or Congou – Script error: No such module "Lang".) and Keemun Xin Ya (Script error: No such module "Lang".), an early bud variety, said to have less bitterness.[4] One of the black teas produced in neighboring Hubei province is sometimes referred to as a Hubei Keemun (Script error: No such module "Lang".) by several tea companies, but is not a Keemun in the true sense of the term.
References
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External links
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