Back Кімынь (чай) Byelorussian Keemun German Keemun (tee) Finnish Keemun French Քիմուն Armenian Keemun (teh) ID 祁門紅茶 Japanese 기문 홍차 Korean Кимун Russian Кімун Ukrainian
| Keemun | |||||||||||||||||||||||||||
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Tea leaves After brewing | |||||||||||||||||||||||||||
| Type | Black | ||||||||||||||||||||||||||
| Other names | Qimen, 祁門, qímén, Qimen Hong Cha | ||||||||||||||||||||||||||
| Origin | Qimen County, Huangshan, Anhui, China | ||||||||||||||||||||||||||
| Quick description | a light black tea with floral, slightly smoky aroma and malty, unsweetened cocoa taste | ||||||||||||||||||||||||||
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Keemun (Chinese: 祁門紅茶; pinyin: Qímén hóngchá; Cantonese Yale: Kèihmùhn hùhngchàh; lit. 'Qimen red tea') 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.[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]
- ^ Freeman, Michael; d'Offay, Timothy. "Chinese Tea Mountains". The Life of Tea: A Journey to the World's Finest Teas.
- ^ Wang, Hua-fu; You, Xiao-qing; Chen, Zong-mao (2002). "The Chemistry of Tea Volatiles". Tea: Bioactivity and Therapeutic Potential. Taylor & Francis.
- ^ Xu, Ning; Chen, Zong-mao (2002). "Green Tea, Black Tea and Semi-fermented Tea". Tea: Bioactivity and Therapeutic Potential. Taylor & Francis.