Keemun Congou

TeaCha's Notes:
This is an earthy rich cuppa with a bit of tannins, always great for a morning tea or an afternoon pick-me-up. As a special treat, try steeping this tea Gongfu style in a Gawain (small bowl with lid and saucer). Gongfu style is basically more tea leaves and less water with less steep time. Steep 6 grams of tea with about 3 grams of water for about 10 seconds at the recommended temperature. This will enhance the sweetness and freshness. The second steep should be 20 seconds. Enjoy the adventure of multiple steeping's. This is a great way to spend a few moments to pamper yourself.


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The flavor of Keemun black tea is not easy to describe. It does not have the round, chocolate-y notes of Yunnan black teas nor the roasted sweet potato-like caramel notes of Golden Monkey black teas. The aroma and flavor are distinctive, and once in the palate memory, Keemun definitely leaves an imprint — not of toasted grains but of raisins and dried plums. The sweet finish evokes a red dessert wine or, as one tasting partner put it, a very ripe apple. The flavor is concentrated; the cup colors faster.

Up until the late 1990s these congou teas comprised the Keemun’s we saw and most of what we still see today. When factories were government owned, the state collected black teas primarily for export. After 1997, as privatization continued, domestic consumption of black teas increased. By around the year 2000, as the domestic market developed, local consumers sought a tea that was not “broken,” a tea whose leaves or bud sets were intact, a tea with a more attractive appearance.


If serving this iced, consider using an extra 1 1/2 teaspoon of tea for every 6 – 8 ounces of water to provide more flavor. Melting ice will dilute the blend.



black tea

Western Infusion:
(1 1/2 tsp (6 gr) to 6-8 oz water)
3-5 minutes @ 205°F

Number of Western Infusions: 1

Eastern Infusion:
(1 1/2 tsp (6 gr) to 3 oz water)
10 seconds at 205℉, add 10 seconds to each infusion

Number of Eastern Infusions: 3


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