Black Teas
Keemun Hong Mao Feng
Lapsang Souchong Black Tea
Zhenghe Congou Black Tea
Bailin Congou Black Tea
Yunnan Congou Black Tea
Panyong Congou Black Tea
Keemun Congou Black Tea
Zisha TeaPot
Gift Box
Paper Gift Box
Wooden Gift Box
Metal Gift Box
Bamboo Gift Box
Tea Gift
Herbal Tea
Lavender Herbal Tea
Rose Buds Herbal Tea
Pink Rose Herbal Tea
Osmanthus Flower Herbal Tea
Chamomile Herbal Tea
Tea Bag
Anxi Oolong Tea
Wuyi Oolong Tea
Blooming Tea
Blooming White Tea
Blooming Black Tea
Blooming Green Tea
pu erh Tea
Yangpinhao Tea Factory
Mini Pu-erh Tea
Pu-erh Tuocha
Pu-erh Tea Brick
Pu-erh Tea Cake
Loose Leaf Pu-erh
Jasmine Tea
Jasmine Hand-tied Tea
Jasmine Silver Needle
Jasmine Dragon Pearl
Jasmine Flower Tea
White Tea
Green Tea
Huangshan Mao Feng
Genmaicha Tea
Huo Shan Huang Ya
Fujian Mao Feng Green Tea
Sencha Green Tea
Tai Ping Hou Kui Green Tea
Liu An Gua Pian Green Tea
Mao Jian Green Tea
Bi Luo Chun Green Tea
Dragon Well Green Tea
Oolong Tea
Tie Guan Yin
Anxi Oolong Tea
Wuyi Oolong Tea
Taiwan Oolong
Phoenix Oolong 15259298734
Other Names: Qimen black tea, Keemun Congou, Qihong Congou
Origin & History:
In the 19th century, the Qi Men county, which is in the mountain area in Anhui province, only produced green teas, but a young entrepreneur experimented with growing black tea and invented the distinctive Keemun variety. Since 1875, it has enjoyed a worldwide reputation of “the Ace of the thee rich aroma teas in the world” and even has been praised as “the queen of fragrance” in Landon.
Planting and Processing:
In spring or summer, better in August, one bud with two or three tender leaves are picked, after withering, twisting, ferment, drying, the raw leaves become finished black teas.
Characteristics:
The appearance of the leaves are slender, tightly curled. The bright reddish brown liquor tastes heavy and brisk. A harmonious combination of fruity taste, rose aroma and smoky smell gives this tea a very unique and intriguing flavor.
Health Benefits
Keemun black tea liquor significantly reduced food intake, body weight and blood triglyceride of diet-induced obesity SD rats via oral administration.
Brewing:
We recommend using purple clay or porcelain tea ware. Use about 2 grams of tea leaves (1-2 teaspoons) for every 150ml of water. Steep tea leaves in hot water at 100°c (212°F) for about 1 minute for the first and second brewing. Gradually increase steeping time and water temperature for subsequent brewing.
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