Keemun Gong Fu
Imperial Grade P. Free

SKU
5612
Highest grade gourmet black tea from China. Sourced directly from the famous tea's region of origin in Qi Men, Anhui. 1st flush of the year, masterfully processed with the highest Gong Fu. Orthodox production, by tradition and on principle, without the use of plant protection products. Highly elegant taste with delicious chocolatey notes. A masterpiece.
  • Masterly Keemun black tea sourced directly from its native Qi Men
  • Hand-harvested and hand-rolled, exquisitely refined
  • Made with Gong Fu (traditional handicraft skills)
  • Indigenous Zhu Ye Zhong (槠叶种) cultivar
  • Special spicy and sweet taste due to the high geranyl content
  • Special oxidation and roasting process
  • Processing constantly supervised by an experienced tea master

 

Character Chocolate and pine aromas, discreet plum fruitiness. Elegant, full-bodied, intense, long-lasting
Tea Garden Highly renowned farm located in the original terroir of Qi Men. Specialised in traditional Keemun processing done entirely by hand
Terroir Qi Men (Keemun), Anhui, China
Harvest 1st flush of the year (beginning of April 2021), hand-picked
Cultivar Qi Men Zhu Ye Zhong
Elevation 200-500m
Oxidation/Fermentation Fully oxidised
Processing Method Traditional production by hand.
Processing: Indoor withering (approx. 24h), rolling (2h), oxidation (3-5h), drying: first over open fire, then over a smoking fire (approx. 120°C, 5h). Refinement: Repeated sieving, selection & sorting of the tea by hand to achieve the best quality. Final roasting over an open fire.
Organic Cert. 100% natural cultivation, no use of plant protection products by tradition and on principle
Grade 99/100 p. (black tea category); Premium
€14.90
20g

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

SKU
5612
€745.00 / 1kg
In stock

Tea Farm

The tea farm, one of the most prestigious Keemun farms in China, is idyllically located in the hills of Qi Men. The training of the entire staff, especially the tea masters, is traditionally quite strict, earning the farm its special reputation and allowing it to maintain this reputation over the years. It is beautifully situated in nature, surrounded by plenty of trees and crossed by many rivers. It also borders the Chinese Guniujiang National Park and benefits greatly from the government's nature conservation measures.

Character

Flavour

This Keemun is made according to very strict and traditional methods. From cultivation to withering, hand rolling and complex oxidation, to the final drying over pine wood fires, an experienced tea master with the necessary Gong Fu is present at every step.

The result is spectacular: the scent of the dry tea leaves, reminiscent of fine tobacco and forest walks, transforms into a complex bouquet of rose and roasted notes when infused. It has an excellent mouthfeel and is highly elegant on the palate, with delicate acidity, wonderful mineralisation, aromas of prune and a wonderful sweetness. This is accompanied by inimitable notes of dark chocolate, the mark of outstanding Keemun quality.

Leaf

Delicate, thin leaves, finely rolled, uniform

Cup

Reddish, luminous amber

Keemun Black Tea

Keemun black tea is both the most popular and youngest black tea in China. Only relatively young, its production history actually dates back to the 19th century when, in 1870, a disgraced former civil servant from Anhui travelled to Fujian to learn the craft of black tea production. On his return, he set up three tea farms with large manufacturing workshops. Since the local climate and the mineral-rich soil in Qi Men were so well suited for tea cultivation, this resulted in a tea that became immensely popular within China, and soon enough the tea's popularity grew beyond its borders.

Laboratory Tests

We go to great lengths to identify the finest organic tea farms across the world’s most celebrated terroirs. All our teas are sourced directly from the farmer and, with a few exceptions, are certified organic or come from pesticide-free farms. Each batch of tea for every harvest is tested for pesticides and other pollutants in an independent German lab to ensure they meet our strict quality standards as well as HACCP food safety requirements.

Yoshi En

Premium Organic Teas

Our comprehensive portfolio focuses on organic, single-origin teas sourced directly from renowned farms. We believe in creating partnerships with farmers who share our values and are committed to sustainable, responsible tea cultivation. Thanks to these strong relationships our exciting range is constantly growing and evolving. As an international team of dedicated and passionate tea experts, we are committed to preserving centuries-old tea culture while ensuring it remains relevant and continues to bring joy in the present. About Yoshi En.

Cultivation & Processing

Terroir

The tea fields are located in the picturesque hills of Qi Men, where Keemun black tea originates. The region offers ideal climatic conditions for tea cultivation: a good balance of rainfall and sunshine, as well as a lot of fog, which results in the plants developing a high concentration of L-theanine. The terrain provides very good drainage and the soil is rich in minerals.

Master Gong Fu Keemun

This Keemun is made according to very strict and traditional methods. From cultivation to withering, hand rolling and complex oxidation, to the final drying over pine wood fires, an experienced tea master with the necessary Gong Fu is present at every step. Unlike conventional Keemun, the production process for Master Gong Fu Keemun consists of two main processes with numerous intermediate steps. These delicate steps, such as rolling the leaves, are conducted exclusively by hand. Although this is much more time-consuming and demanding, it enables the experienced tea master to produce the tea in the best possible way, perfectly matched to his own taste.

Primary Processing Method

Oxidation takes place indoors. First, the tea leaves are stored until they have softened. Afterwards, for the withering process, the room's temperature is strictly monitored and kept constant at around 28° by wood-fired ovens. The tea leaves are then rolled by machine. After withering, the tea leaves are put into special wooden boxes for oxidation and covered with damp cloths. They remain there for about 3-5 hours, depending on the desired degree of oxidation. This is constantly checked by an experienced tea master: visually, olfactorically, as well as by tasting individual tea leaves. Finally, the tea leaves are dried in bamboo containers over a low flame on an open pine wood fire, usually in two courses to avoid overheating the leaves.

Refinement Process

After primary processing, the leaves go through up to 15 further small steps to perfect the tea, the largest portion of which is sieving and sorting. The leaves are elaborately sorted using several sieves and fans of different sizes before a final hand selection process. Only fresh, young leaves of uniform size, unbroken and intact, are used for Master Gong Fu Keemun; the conformity of the tea is a primary factor in achieving the highest quality standard. In the final step, the tea is roasted over an open fire, which removes all residual moisture and gives it its typical, delicately roasted aroma.

Leaf Quality

All leaf material comes from the highly sought-after first harvest of the year, at the beginning of April. The tea leaves and buds are particularly rich in amino acids, minerals and other phytochemicals due to the slow growth phase in the new year, which is particularly evident in the delicate taste profile. Paired with traditional Gong Fu craftsmanship, the result is a truly amazing tea.

Preparation

Brewing Guide

2 heaped tsp. per 200-300ml (80-85°C) water. Steep for 2 min.

Recommendation for Gong Fu, with a gaiwan or yixing teapot:
First infusion for 10 seconds at 95°C, increasing by 5 seconds for each subsequent infusion.

Packaging

High quality, airtight, resealable standing zipper pouch with 9 protective layers to preserve flavour and protect against oxidation and contamination.

Recommended Teapot

For a traditional and particularly aromatic preparation of Keemun, we recommend using a gaiwan or a yixing teapot. Alternatively, a glass teapot with an integrated strainer is suitable, in which the tea can float and steep freely.

Recommended Storage

A high-quality tea caddy made of cherry bark (solid wood, kabazaiku chazutsu) is ideal. Alternatively, a cheaper, internally coated, airtight tea caddy can suffice.

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