Keemun

Keemun (祁门红茶, Qímén hóngchá) is a black tea — which in Chinese terminology is called 红茶 (hóngchá), literally “red tea.” The “red” refers to the color of the brewed liquor, not a separate category from the black tea you may already know; Keemun is fully oxidized, the same broad processing family as English breakfast or Ceylon black tea.

What actually sets Keemun apart from other Chinese black teas is a specific standardized aroma: 祁门香 (Qímén xiāng, “Keemun aroma”), defined in the industry standard GH/T 1178-2019 as a combination of floral, fruity and honey-like notes. This is not a vague marketing phrase — the standard’s own grading table describes how strongly that aroma should present at each of Keemun’s seven grades, from Li Cha (礼茶) and Te Ming (特茗) at the top down through Superior and Grades 1 through 4, with the aroma description growing plainer (“纯正,” simply “pure/normal”) at the lower grades.

According to a traditional account recorded in tea-history sources, Keemun black tea only began around 1875, when a tea maker named Yu Ganchen returned from Fujian and set up a black-tea workshop in Qimen’s Dongzhi area, adapting techniques he had seen used for Fujian black tea (“Min Hong”). ChinaTea101 treats this as a historical claim passed down through tea writing, not an independently verified date-and-person history. You will also see Keemun marketed as the “Queen of Black Tea” (红茶皇后) — this is a promotional title used because Keemun has historically been a major, well-regarded export tea, not an official classification.

A common beginner mistake is assuming any dark, twisted-leaf black tea labeled “Qimen” or “Keemun” is interchangeable with genuine Qimen-area production — the standard itself only loosely bounds the production area (“core area and adjacent traditional areas,” with no GI map), so the name carries less origin protection than, say, West Lake Longjing. A better beginner question is which of the seven official grades a seller is actually claiming, since that grade structure is concretely defined and does correlate with described leaf appearance, aroma intensity and liquor clarity.

Compared to Dianhong, Keemun uses finer, smaller-leaf material and is prized for that specific floral-fruity-honey aroma rather than Dianhong’s thick, golden-tipped sweetness from large-leaf material — two very different expressions of “Chinese black tea” that beginners often lump together.

For the broader hóngchá naming question and how Keemun, Dianhong and Ninghong relate to each other, see the Chinese Black Tea guide. For general brewing mechanics, see How to Brew Chinese Tea.

Look · Dry leaf

Fine, tight, glossy black strips ("乌油润"), with visible golden tips on top grades ("锋苗显"). GH/T 1178-2019 defines seven grades running from Li Cha (礼茶) and Te Ming (特茗) at the top through Superior and Grades 1-4; the standard's own descriptive language becomes visibly plainer at each lower grade, so grade genuinely correlates with described appearance in this standard — unlike some other quality signals in this guide.

Smell & taste

Typical aroma: fruity, floral, malty, sweet. Flavor tendencies: sweet, malty, fruity, mellow. Body: medium. These vary by batch, storage and brewing.

Brew · A starting point

Try 3 g in 200 ml water at 90–95°C for 120–180 seconds. Fully decant before tasting.

Read the wet leaves

Opened leaves may show fine twisted strips and some buds. Evenness and integrity are useful observations, but wet leaves do not prove exact origin or grade.

Sources & review status

• DeepSeek candidate draft — Keemun — SCNet DeepSeek-V4.1-Flash-Event (structured draft). AI-drafted structured data; core facts (name/pinyin/origin/type/processing/GI status) cross-checked by Claude against reliable general knowledge and, where flagged, web search on 2026-09-24. Full uncertain_facts audit trail kept in data/tea-knowledge-database.json.
• ChinaTea101_Black_Tea_Research_Master_File.md Section VII.1 (Qimen / Keemun Black Tea database entry, citing GH/T 1178-2019); 红茶标准汇总（完整版）.md Section 六 (GH/T 1178-2019 grade table); ChinaTea101_Content_Library_Part3.md Keemun profile — ChinaTea101 Source Library (2026-09-24 batch). Used for the seven-grade structure, the "Keemun aroma" (祁门香) standard definition (floral, fruity, honey-like), cultivar name (Qimen Zhuye Zhong), and moisture/water-extract limits. The GH/T 1178-2019 origin clause explicitly states it is "not a full GI" with no protection map, so no `gi` block is added here — this is weaker origin protection than Longjing or Tieguanyin have. The Yu Ganchen / 1875 origin story and the "Queen of Black Tea" title are flagged in the Content Library itself as HISTORICAL CLAIM and MARKETING CLAIM respectively and are treated as such below, not as verified fact.

Imported from data/tea-knowledge-database.json (DeepSeek candidate draft, 2026-09-24). Updated 2026-09-24. Last reviewed 2026-09-25