Keemun "King Red"

"Burgundy" of tea, rich aromas, sweet flavors
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Item Number:
Qí mén hóng wáng 祁门“红王”
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Loose leaf

"King Red” is organically grown and produced in the Quimen area of Anhui Province. Quimen is a small geographic area defined by steep mountains cut and nourished with roiling streams of fresh water. True Keemuns are made from the “Zhuye” varietal. This tea is unique in its flavors. Its' leaves are carefully cut to thin and elegant shapes; with oxidization, its oils deepen giving this black a very distinct sweetness and aroma. Its' liquor is a bright red, claret-like, with a pleasing bouquet.  

Lot Notes. Our lot is “kung fu” grade made with great skill in keeping the leaves uniform in size and shape, a factor in developing a smooth taste. This lot has a good balance of winey flavors and a camphor-like aroma. Excellent with breakfast, spicy foods, as a digestive, it also serves well as a refreshing cup anytime of the day. Tea was harvested in 2020.

Tea Facts. Keemuns are referred as to as the "Burgundy" of China's red teas because of its superb bouquet. It is also one of China's 10 most famous teas. Traditionally known also as "Keemun Congou". True Keemuns  are grown only in certain geographic areas within Anhui Province.

Tasting Notes. 
Long recognized as a superb breakfast tea, it is often served under the name English Breakfast. King Red offers very pleasing, full-bodied flavors and orchid-like aromas with some light fruit in the finish. A finish that will linger and warm. For those that prefer it, Keemuns can take milk and sugar.

Brewing Suggestions. A rounded teaspoon for 8-12 ounces should provide a round cup flavor.  Use water at 195 -205 F and steep the leaves for 2.5 to 3 minutes and taste. The flavors of this tea should be open by not steeping too long & preserving its winey flavor side. Leaves will steep 2-3 times.


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