Keemun black tea is not a tea plant variety

YuanJia131

I used to think that the differences between black teas were just about being stronger or milder, more fragrant or sweeter. But after actually drinking Keemun black tea, I realized that a single cup of tea holds many subtle details—from the tea plant and growing conditions to the aroma and brewing process—that are often overlooked.
Many people first hear "Keemun black tea" and mistakenly think it refers to a tea plant called "Keemun." In fact, it is a type of black tea, and one of the key ingredients in traditional Keemun black tea is the local zhushe variety and its selected superior strains. The humid, misty environment of the Keemun mountainous region, combined with the characteristics of the raw materials and post-processing techniques, collectively shapes the unique style of Keemun black tea.

When first drinking black tea, we often judge a cup by its sweetness. But what makes Keemun tea truly intriguing is its aroma, which is often more layered than imagined. Upon close inspection, you'll notice a complex fragrance reminiscent of flowers, fruits, and honey—sometimes delicate, sometimes sweet. After sipping, the aroma doesn’t vanish instantly but lingers in the mouth along with the tea’s essence. Precisely because of this, there’s no need to rush when drinking Keemun. Let the tea stay in your mouth for a few more seconds, and you might uncover scents you initially missed.
When dealing with delicate Keemun black tea, factors such as water temperature, tea quantity, and steeping time all influence the final taste. For daily brewing, starting with water around 90°C is recommended. The resulting tea will generally be milder, with more easily perceptible aroma. However, this is not the only correct brewing method. If the water temperature is higher, the steeping time can be shorter; conversely, if more tea is used, the steeping duration can be appropriately reduced.