📝 About This Recipe
Hailing from the Qimen County in the Anhui Province of China, Keemun is a legendary black tea celebrated for its complex, wine-like aroma and velvety texture. Often called the 'Burgundy of Teas,' it offers a sophisticated profile of smoky pine, dried stone fruits, and a haunting floral finish reminiscent of orchids. This recipe utilizes the traditional Gongfu brewing method to unlock the evolving layers of flavor that a simple Western steep might miss.
🥗 Ingredients
The Tea Base
- 8 grams High-Grade Keemun Mao Feng or Hao Ya (look for tight, wiry black leaves with a slight sheen)
Water Profile
- 500 ml Filtered Spring Water (avoid distilled or heavy tap water for the best mineral balance)
Optional Aromatics for a Modern Twist
- 1/2 teaspoon Dried Osmanthus Flowers (to enhance the natural floral notes)
- 1 sliver Small piece of dried Tangerine Peel (aged Chen Pi adds a beautiful citrus depth)
- 1 teaspoon Raw Honey (optional, for those who prefer a touch of sweetness)
Equipment Setup
- 1 piece Gaiwan or small Yixing Clay Teapot (150ml capacity is ideal)
- 1 piece Fairness Pitcher (Gong Dao Bei) (to ensure even tea strength)
- 1 piece Fine Mesh Tea Strainer (to catch small leaf fragments)
- 2-4 pieces Small Tasting Cups (white porcelain helps appreciate the liquor color)
- 1 piece Digital Thermometer (to monitor precise water temperature)
- 1 piece Tea Tray (to catch spills during the ritual)
👨🍳 Instructions
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1
Heat your filtered spring water in a kettle until it reaches exactly 90°C (194°F). This temperature is hot enough to extract the maltiness but cool enough to preserve the delicate floral aromatics.
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2
Preheat your brewing vessel (Gaiwan or teapot) by pouring a small amount of hot water into it, swirling it around, and then discarding the water into your tea tray or waste bowl.
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3
Pour hot water over your tasting cups and the fairness pitcher to warm them; a warm vessel prevents the tea temperature from dropping too sharply during service.
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4
Measure out 8 grams of Keemun leaves and place them into the warmed, empty Gaiwan. Close the lid for 10 seconds, then open it slightly to inhale the 'dry leaf' aroma—you should smell notes of chocolate and smoke.
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5
Perform the 'Awakening' or rinse: Pour just enough hot water over the leaves to cover them, then immediately pour the liquid out into the fairness pitcher and discard it. This cleans the leaves and prepares them to unfurl.
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6
For the first infusion, pour 150ml of 90°C water over the leaves in a circular motion. Cover with the lid and steep for exactly 20 seconds.
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7
Decant the tea through the fine-mesh strainer into the fairness pitcher. Ensure every last drop is poured out so the leaves don't continue to stew and become bitter.
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8
Pour the tea from the fairness pitcher into the individual tasting cups. Observe the brilliant reddish-amber color, often called the 'Keemun circle' at the rim of the cup.
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9
For the second infusion, use the same water temperature but increase the steep time to 25 seconds. This infusion typically reveals the 'Burgundy' wine notes.
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10
For the third infusion, steep for 35 seconds. You will notice the smoky notes begin to mellow, giving way to a sweeter, honey-like aftertaste.
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11
Continue for a fourth and fifth infusion, adding 10-15 seconds to each subsequent steep time until the flavor begins to fade.
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12
If using osmanthus or tangerine peel, add them to the fairness pitcher during the third infusion rather than the brewing vessel to provide a subtle aromatic lift without overpowering the tea.
💡 Chef's Tips
Always use filtered water; the high mineral content in tap water can flatten the tea's bright floral notes. Avoid using boiling water (100°C) as it can scald the delicate Keemun leaves and result in a dry, astringent mouthfeel. If you don't have a scale, 8 grams of Keemun is roughly 2-3 level tablespoons depending on the leaf density. Store your Keemun in a cool, dark, and airtight container away from spices, as tea leaves easily absorb surrounding odors. Pay attention to the 'Hui Gan' or the sweet returning finish in the throat that occurs moments after swallowing.
🍽️ Serving Suggestions
Pair with dark chocolate (70% cocoa) to complement the tea's natural cocoa and smoky undertones. Serve alongside traditional almond cookies or shortbread for a delightful textural contrast. Excellent when enjoyed with savory dim sum, particularly char siu bao (BBQ pork buns). For a Western-style afternoon tea, pair with scones and a tart raspberry jam. A wonderful palate cleanser after a rich, spicy Sichuan-style dinner.