The Anhui province of China is home of the original tea gardens. The soil and climate conditions create teas that are lower in tannic acid and caffeine than other fully fermented teas. Keemun black teas are known for their complex characters and are often referred to as the “Burgundy of Teas”.
|Tea Format||Loose Tea|
My Daily Ritual Review by Acuitea
Keemun, as I understand it, was the original English Breakfast tea (from an English perspective, of course), the prized tea enjoyed there in the early days of tea's European popularity. When the price of Keemun rose too high, the blend we know as English Breakfast was created to try and approximate the taste of Keemun. But this is the real deal. For over a decade, I have been enjoying Keemun. Once in a while, perhaps one in a hundred cups, there is a magic that I've never experienced in any tea before. The stars align, and suddenly there is a chocolatey, deep, rich flavour that is only hinted at in other cups. I chase that dragon constantly, making careful adjustments to the amount of tea, temperature of the water, how the tea is rinsed, steep time, covered or not, whether to let the tea drip into the cup or pot once removed or not, and on, and on. But I am not the master; Keemun is, and she shows her true self only when she wants. Other reviews I have read talk of hints of fruit (I taste plum) and subtle pine (don't know about that, but there's a complexity that I think it refers to). It is dark, but very unlike Pekoe, with a malty clean taste that isn't astringent. I have tried many suppliers, some straight from Anhui, the Chinese province Keemun is produced in. This Keemun from Murchie's is now my "go-to", a good balance of quality and price. Though I have paid many times more per cup, this seems to have all the character I desire, the same ratio of "perfect cups", and is reasonably priced for a quality Keemun. If you enjoy it, you should try their Superior variety as well to see if it tastes better to you, but at around twice the cost it should taste significantly better to justify constant daily use. The bagged version is a very poor substitute that is only good for travelling or work if you can't use loose tea. I won't bore you with the fine details of how I'm currently making it, but a very generously heaped teaspoon for four minutes won't be too far off my usual. Keemun doesn't do well with too little tea and takes on a terrible burnt character. Readers, if you know the magic, submit a review and let me know the secrets!!! And if you haven't tried this tea, you really should. Be emotionally prepared to order a pound a month after that.Posted on 2020-07-30
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You're reviewing: Keemun Extra Choice Loose Tea
Flavour Profile Guide
Tea and coffee tasting is a very individual, multi-dimensional experience: one person’s perfect cup can be too strong or weak, too brisk or watery for the next person. At Murchie’s, we believe that the best tea or coffee is the one that YOU like the best! We use the following flavour profile guides to help compare our teas and coffees within a relative scale.
Tea Strength Ratings
This rating method indicates the strength of flavour each tea has when brewed according to our brewing guide.
|Light/Delicate: Very light in colour and delicate in flavour|
|Medium: Medium-light cup with slightly fuller cup|
|Medium-Strong: Medium-dark cup, medium body, and full flavour without harshness|
|Strong: Full body, rich cup, takes milk well|
|Very Strong: Rich, dark cup with very full, strong flavour and briskness|
We rate the flavour properties of our coffees along two dimensions: roast and body.
Roast is simply a result of how long and how hot the beans have been roasted, which can be seen in the colour of the finished bean, and typically results in general flavour traits:
|Light Roast||More acidity, brightness and a slight pucker|
|Medium Roast||Slightly richer flavours, some acidity, enhanced creaminess|
|Dark Roast||Distinctive roasted flavour, sometimes notes of toasted sugar or charcoal|
Body is the term used to describe how the brewed coffee feels in your mouth:
|Light Body||Easy to drink with little lingering flavour, ‘thin’ or ‘clean’ feeling on the palate|
|Medium Body||Heavier, creamier mouth-feel with more lingering flavour|
|Full Body||Rich, full-mouth feeling: hits all of the palate and lingers|
Tea Brewing Guide
Different types of teas should be brewed according to certain times and water temperatures to bring out their best flavours. Use this guide as a starting point, and then experiment until you find the perfect brewing method for your favourite tea.
Based on approximately one level teaspoon (2.5g) of loose tea or one tea bag per 6-8 ounce (180-240ml) cup. For stronger flavour, add more tea. Brewing for longer may increase the strength of the tea, but will likely also cause bitterness.
Brew times shown in minutes.
Coffee Brewing Guide
The simplest methods for brewing coffee are drip coffee, pour over and French press. These guidelines are a starting point; modify the ratio of coffee to water, the grind, and brewing time to your taste. If your coffee is not strong enough, increase the proportion of coffee per cup of water, grind the beans finer, or allow them to brew longer – or any combination of these factors. If your coffee is too strong, simply do the opposite.
Drip coffee or pour over method: hot water is gradually poured over coffee grounds and slowly drips through
- Fine to medium grind coffee
- 1.5 to 2.5 tablespoons of coffee per cup of water
- Coarse grind coffee
- 1 to 1.5 tablespoons of coffee per cup (e.g. 4-6 tbsp for a 4-cup French press)
- Pour about 1/3 of the water over the coffee grinds; wait about 30 seconds and then pour in the rest
- Wait 4-5 minutes, then push down the plunger to separate the grounds from finished coffee, and enjoy!