Keemun is a Chinese black tea grown exclusively in Qimen county, Anhui province, prized for a smooth, wine-like character and a fragrance often compared to orchids.
“Keemun” is the English rendering of “Qimen,” reportedly shaped by Amoy-dialect pronunciation as it passed through the tea trade. The tea itself dates to 1875, when Yu Ganchen, a former civil servant, traveled to Fujian to learn black tea production and brought those techniques back to Qimen, a region that had previously made its name on green tea. Keemun’s flavor is often described as smooth and slightly winey, with a subtle floral note, light smokiness, and a hint of stone fruit; some drinkers compare its body to unsweetened cocoa rather than the brisker, maltier profile common to Assam or Ceylon. That distinctive aromatic quality is exactly why Keemun became a favorite of Western blenders after its introduction, and it’s traditionally one of the core teas in English Breakfast blends, where its fragrance stands out even next to bolder, brisker teas. It remains one of the most internationally recognized Chinese black teas by name.
