black Origin: Qimen, Anhui — China

Keemun

Anhui's famous black tea: smooth cocoa-and-orchid depth with a wine-like finish, built for sipping without milk.

Essential Brewing Parameters

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Water Temperature

95–100°C (203–212°F)

Do not overheat — preserve aromatics

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Steep Duration

3–4 min

Decant fully to prevent over-extraction

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Dose & Resteeps

1 tsp (3 g) · 2 steeps

Medium-high (~40 mg)

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Quick Steeping Timer

Keep this tab open while water heats up

About Brewing Keemun

Keemun's processing (slow smoking over careful oxidation) builds a cup described as wine-like for a century — rose, cocoa, and a whisper of pine smoke. It is the Chinese black that converted tea drinkers who found Assam "harsh": same heat tolerance, softer tannins. Milk buries its subtleties; drink it straight, and resteep the leaves once for a rounder second cup.

Western Mug vs Gaiwan Sessions

The numbers above optimize for a standard Western mug (8–12 oz). If brewing Gongfu style in a gaiwan, double the leaf dose (5–7 g per 100 ml), use boiling or near-boiling water, and reduce steep times to 15–30 seconds for 6–8 distinct infusions. Read the full Gongfu breakdown →