During his visit to Anhui, Roy cupped countless Keemuns from
dozens of different factories and farms. Working with the best local producers, he help produced the Imperial Keemun and is extremely proud of
it. The tightly rolled leaves have an almost oily sheen. Roy calls this
characteristic "Bao Guang" or "treasured luster" in his
book, Great Teas of China. "Bao Guang" is a rarity in today's lightly oxidized black teas from China.
The bright, jovial red liquor and the multitude of complex
flavors and textures are mind numbing for some of us who have been doing
without a true “traditional” Keemun for many years. However, the wait is
finally over thanks to the Imperial Keemun. With commitment and hard work, we feel that we can continue to bring you high quality Keemuns of this kind in the future.
Also available in our Keemun Sampler
As always, good
water is essential to a good tea experience, so please choose water of high quality to brew your
favorite tea. We cupped this tea with nearly boiling (208º F) water
using 3 grams per 4 oz. of water. However, we think that 3 grams in a 6 oz.
gaiwan will most likely bring the best result. Of the three Keemuns, this one
will work best when enjoyed with the typical English style preparation.