Named after Qimen county in Anhui province where the tea is grown, Keemun is recognised as amongst the elite of Chinese black teas. Only the top bud and two or three leaves are picked and then hand separated and selected in a process of ‘refinement’ to ensure quality. Keemun is then withered and oxidised slowly in comparison to other black teas. Brewing produces a clear, brilliant red liquor, an aromatic fragrance and a subtle, mellow, floral flavour. A soft delicacy of a tea.