Keemun China Congu – Black Tea

Brew & Taste

Keemun China Congu is a very dark type of tea. The brownish-red infusion has a sweet and pleasantly spicy smell. The flavor is full-bodied, sweet, with a touch of fruit. It's said that one can taste apricot or blackcurrant, and some observe an aftertaste of caramel, cocoa or chocolate. As it is a roasted tea, there is a trace of delicious smokiness. The bitterness is at its peak, but this is quite common in high-caffeine teas. Connoisseurs of fine tea appreciate the astringency of Keemun China Congu.

Origins

Anhui is an eastern Chinese province that is especially famous for its production of high-quality tea. It lies between the regions of Jiangsu, Zhejiang, Jiangxi and Hubei, and you can find many tea gardens there. Most of Anhui's tea is produced in the southern region, where the mountains are not as high, and the climate is more favorable for growing tea plants. The name Keemun Congu tea reflects the region of its origin (Keemun or Quimen) and the processing method (Congu or Gongfu –⁠⁠⁠⁠⁠⁠ a tea requiring great skill).

It is harvested from Chinese tea trees (Camellia sinensis). Because the trees grow high, their leaves are small but very aromatic and full of beneficial nutrients. They are harvested in late April and early May, and the first two leaves. They are spread out on wire fields and left to wilt. After 10-20 hours at 20-24°C, they lose about 30% of their moisture. This is followed by rolling, which is done by hand. It breaks down the cell walls and starts the fermentation. The process of transforming the green leaves into fermented dark ones is supported by the high humidity in the air. It is a very delicate process that must be strictly monitored. The final taste, strength and aroma of the tea depend on it. Finally, the leaves are dried. In China, they are roasted in large pans or preheated ovens. 20kg of black tea can be produced from 100kg of fresh leaves. The last step is sorting by size.

The tea has several varieties: Keemun Congu (hand-processed, with thin intact leaves), Keemun Mao Feng (with leaves slightly twisted, longer steeping time recommended), Keemun Xin Ya (harvested early to have less bitterness) and Keemun Hao Ya (generally the highest class of this tea, contains delicate buds with lots of tips).

Tea packaging preview

We pack our teas in a strong, zip-lock aluminum packet which allows you to easily re-seal its contents. This container protects the quality of the tea against humidity, light or foreign odors, all of which could noticeably affect the quality of the brew.