Keemun black tea may be produced using Camellia sinensis leaves and its quality is related to the raw materials' tenderness, tea infusion taste and flavour, also the tea appearance. The unique process of making a Keemun Tea involves carefully plucking its leaves and allowing them to wither until the right amount of moisture is removed. This malleability allows for careful rolling which brings out an intense flavour that can only be discovered by this particular method.
Traditionally, the grade of produced keemun black tea is classified by experienced tea specialists, mainly based on the sensory evaluation.
Among the many varieties of Keemun perhaps the most well-known is Keemun Mao Feng. Keemun Mao Feng is a high grade Qimen black tea from China. Twisted tippy leaves produce a dark amber liquor with a classic Keemun fragrance that is spicy, woody and fruity. This Mao Feng grade that leaves no bitterness or unpleasantness while drinking it.
Another high-grade variety, containing mostly leaves and stronger than others, is the Keemun Hao Ya. Hao Ya 'A' is the most intense Keemun black tea, loaded with light chocolate and toasty flavours. Hao Ya 'B,' is made in late spring and offers great taste and value. It is less intense than Hao Ya 'A.'
China keemun tea
