Keemun — also written Qimen — is one of China's most internationally recognized black teas, first developed in the 1870s when black tea processing know-how arrived in Qimen County, Anhui Province from Fujian. Within a few decades it had become a benchmark export tea, found in English breakfast blends, served at royal tables, and earning the nickname "the Burgundy of teas" from wine-influenced Western buyers who recognized the same regional complexity in the cup. One of China's Ten Famous Teas, by official designation.
Our lot isn't from Qimen. It's Keemun style from Hunan — same processing tradition, same bud-and-leaf harvest, same full oxidation that produces the characteristic deep amber liquor and the blackcurrant and dark cherry notes the style is known for. The Hunan terroir produces a slightly different expression: a little fuller, with the same wine-like complexity and none of the astringency that cheaper versions of the style can carry.
What you get in the cup: a rich amber brew, fragrant and thick, smooth from the first sip through the last. No bitterness. Alex described it as "pure black tea heaven in every sip." Nina: "a rich amber color and a soft and round feel." Patricia reached for honey on principle and then found she didn't need it.
Brewing: 210°F water, 3 minutes 30 seconds, 2 teaspoons (2g) per 8 oz cup. Good for 4–6 infusions — the complexity holds across multiple steeps. Standard black tea approach, no special handling required.
Sourcing: Hunan Province, China. USDA Organic. Special Lot — limited availability.
What does Organic Keemun Black taste like?
Deep amber brew with notes of blackcurrant, dark cherries, and a wine-like richness. Smooth and round with no bitterness. Alex: "Its fragrant, thick liquor is pure black tea heaven in every sip." Nina finds it has "a rich amber color and a soft and round feel." Robert: "Each sip brings new delights."
What is Keemun tea and where does it come from traditionally?
Keemun (also Qimen) is a black tea style from Qimen County in Anhui Province, developed in the 1870s. It became one of China's Ten Famous Teas and one of the most recognized Chinese black teas in export markets — often described as the "Burgundy of teas" for its wine-like complexity. LRC's lot is Keemun-style from Hunan Province, using the same processing tradition.
How does this compare to other black teas?
Keemun sits in a different register from straightforward breakfast teas. It has a fruity, wine-like complexity that most black teas don't. Less brisk than an Assam, less malty than a Yunnan Black, more refined. Thomas tried it expecting to dislike Keemun (based on other vendors) and called it "a really nice tea" — it's the kind of tea that converts people who thought they didn't like the style.
How much caffeine does it have?
Around 50mg per 8 oz cup — standard for a black tea. Enough for a solid morning lift; less than a typical cup of coffee.
How many re-steeps will I get?
4–6 solid ones. The flavor holds well across multiple steeps. Use 2 teaspoons per cup and you'll have plenty of leaf to work with.