Kee Mun Red Tea (祁門紅茶)

Brewing Directions: Gong Fu Cha Method

• Water Temperature:  100°C (212°F)

• Amount of Leaves: 5 grams (0.18 ounces) of tea leaves for a 100ml (3.4 fluid ounces) gaiwan or Yixing teapot.

• Amount of Water: Fill the gaiwan or teapot with hot water, allowing the leaves enough space to expand.

• Steeping Times: In the gong fu cha method, the first infusion should be around 10 seconds. Subsequent infusions can be increased gradually, starting from 15 seconds and extending up to 25 seconds. Enjoy multiple infusions, up to 12.

Kee Mun Hong Cha Tea is named after the Qimen County where it is grown. This region is located in the southern part of Anhui Province, known for its warm and humid climate, fertile soil, and abundant rainfall. These environmental factors, combined with the local tea processing techniques, give Kee Mun Hong Cha its distinctive flavor profile.

The tea leaves for Kee Mun Hong Cha are picked in early spring and are processed using traditional methods, which involves withering, rolling, fermentation, and drying. The finished tea leaves are packed in airtight containers to preserve their flavor and aroma.

Like other black teas, Kee Mun Hong Cha contains caffeine, which can provide a temporary energy boost. It also contains antioxidants, which may have health benefits such as reducing inflammation and improving heart health.

Kee Mun Hong Cha is one of the most popular types of black tea in the world, especially in China and other Asian countries. It is also used as a base for many flavored teas, such as Earl Grey and chai tea.

An interesting historical fact about this tea is that it was once known as "English Breakfast Tea." In the late 19th century, the English tea merchant Richard Davies visited the Qimen County and tasted this tea. He was so impressed with its flavor that he decided to import it to England and marketed it as "English Breakfast Tea." Today, Kee Mun Hong Cha is still a popular choice for breakfast tea, as well as for afternoon tea and other occasions.