At a glance
Keemun is the established English spelling associated with Qimen black tea. This entry focuses on the traditional refined Gongfu style, also called Qihong, rather than treating every modern Keemun product as identical. It is a black tea: hongcha in Chinese, not the separate heicha or dark-tea family.
| Detail | What to know |
|---|---|
| Chinese name | 祁门工夫红茶 |
| Tea family | Black tea |
| Associated origin | Qimen and the surrounding traditional production area in Anhui |
| Leaf form | Fine dark strips; the refined style can include smaller leaf particles |
Check the exact style rather than assuming Gongfu, Maofeng and every Keemun-branded product have the same leaf form.
Taste and appearance
The inherited comparison describes a bright red infusion, lasting aroma and a fresh, mellow, sweet taste. Floral and fruit descriptions belong to that tasting vocabulary; they do not imply added flowers or fruit. Individual styles, leaf sizes and brewing conditions can produce different cups.
The dry-leaf illustration is shown at the top of this guide. These original images are not TeaPlain tasting samples or proof of origin, grade or authenticity.
Grade characteristics
This preserves the earlier Chinese edition’s sensory comparison. It is not a complete verified current standard table, and it does not assign a grade to your packet. Ask the seller which grading system and product style a claimed grade refers to. The old star row is omitted.
On a small screen, scroll the table sideways to compare the grades.
| Feature | Extra grade | Grade 1 | Grade 2 |
|---|---|---|---|
| Dry-leaf shape | Fine, tight strips with slender tips | Fine and tight, visible hairs and a few tender stems | Fine, tight and even |
| Dry-leaf colour | Glossy black with visible golden hairs | Glossy dark colour | Glossy dark colour |
| Liquor | Bright, vivid red | Vivid red | Bright red |
| Aroma | Lasting clean fragrance with Keemun floral and fruit notes | Lasting clean fragrance | Fresh and sweet |
| Taste | Fresh, mellow, tender and sweet | Fresh, mellow and sweet | Sweet and mellow |
| Infused leaves | Fine, tender, evenly bright red | Vivid red, soft and tender, with buds | Bright red, tender and even |
Names and origin
Qimen County in Huangshan, Anhui, is central to the name. The Chinese edition also describes the wider traditional producing area around Dongzhi, Guichi, Shitai and Yixian, and Fuliang in Jiangxi. A broad historical producing-area account does not establish that any packet satisfies a particular protected-origin claim. Read the named producer and origin on the actual product.
Everyday benefits
Brewed without added sugar, this is an ordinary tea drink that can be an alternative to sweetened drinks and contribute to fluid intake. It contains caffeine. These everyday properties do not establish that this named tea treats disease, lowers blood sugar or improves sleep. No TeaPlain clinical or brewing test is claimed here.
Who may enjoy this tea
You may enjoy this tea if you want a black tea with fine-leaf character, are curious about Keemun aroma descriptions, or want to compare a refined Gongfu style with a larger-leaf black tea. An ordinary mug with an appropriate strainer remains an option; the name does not oblige you to use ceremonial teaware.
When to take care
- Caffeine sensitivity or sleep problems: consider your total intake and timing if tea affects your sleep. A pale infusion is not a caffeine-free claim.
- Pregnancy, breastfeeding or medicines: ask a clinician or pharmacist about your actual product, caffeine intake and relevant medicine instructions.
- Iron supplements: follow the medicine’s instructions about separating tea from the dose. Do not use tea as treatment for anaemia.
These are product and individual considerations, not a blanket ban based on traditional “hot” or “cold” labels, age, sex or a constitution category.
How to brew
Two original Chinese gaiwan methods
The diagram and old prose describe different complete methods. They are kept separate below. The diagram gives 3 g, a 1:50 ratio, 90–95°C / 194–203°F water and a 10-second first infusion. The prose gives a higher-leaf 1:20 ratio, 95–100°C / 203–212°F and 5 seconds.
| Method | Tea | Actual water | Temperature | First infusion |
|---|---|---|---|---|
| Original diagram | 3 g | 150 mL / about 5.1 US fl oz, calculated from its 1:50 ratio | 90–95°C / 194–203°F | 10 seconds, then decant completely |
| Original prose ratio | 1 g per 20 mL | Measure 20 mL for each 1 g of tea; this is a ratio, not vessel capacity | 95–100°C / 203–212°F | 5 seconds, then decant completely |
Warm the empty gaiwan and discard that water before adding tea. The diagram does not label a tea rinse. Its optional surface-skimming step is not necessary to establish a preparation method. The picture’s later times are 15, 20 and 30 seconds. It describes around four infusions; the prose’s five-to-seven count belongs to its different method. Neither count is guaranteed.
Choose a vessel large enough for the measured water and leaves. Include filling and pouring time when judging strength, and separate liquid from the leaves fully between infusions. These are inherited methods awaiting hands-on testing, not TeaPlain tasting results. For a mug and basket, ask for a complete method for that vessel or start with ordinary teaware options, rather than swapping seconds for minutes in this table.
Adjust your cup
| What you notice | One change to try |
|---|---|
| Too strong, bitter or drying | Separate the liquid from the leaves; shorten contact time or use less tea next time |
| Weak or watery | Keep the measured water fixed and try a longer infusion before changing the leaf dose |
| Later infusions become stronger | Check whether liquid was left sitting with the leaves |
| Different from a flavour description | Compare the actual product and method; a description is not a promise for every cup |
Change one variable at a time. For a fuller sequence, see fix a disappointing first cup.
How to buy
Ask whether the product is traditional Gongfu Keemun or another named style, and compare the actual leaf form, origin, net weight and production information. A famous-name ranking or the old ‘queen of black tea’ nickname is not a measurable grade or a quality guarantee. Use a sample when the style is unfamiliar.
For a practical comparison checklist, read buy your first Chinese tea.
China price reference
Undated figures retained from the Chinese edition, in Chinese yuan (CNY). No brand, product batch or quotation date was recorded. These are not verified current retail quotes, a market average or manufacturer-suggested retail prices.
| Chinese-edition tier | CNY per 500 g (one jin) | Equivalent CNY per 100 g |
|---|---|---|
| Extra grade | 700 | 140 |
| Grade 1 | 300 | 60 |
The 100 g column is a unit conversion, not a quoted 100 g pack. For a purchase, compare the actual product, date, weight and channel. UK or US shelf prices may include import, shipping and local retail costs; a currency conversion alone is not a comparable offer.
How to store
Original storage method
The old entry describes sealing the tea in an inner pouch, putting it inside a dry, closed tin or other suitable container, and keeping it cool, dry, away from light and strong smells. Its standard method did not require refrigeration. Reseal the pouch after taking tea, rather than relying on an ornamental tin with a loose lid.
The historical targets were below 25°C / 77°F and below 50% relative humidity, with a 24-month general shelf-life reference. These are legacy figures, not a verified expiry date for every unopened or opened packet. Follow the actual product label.
In a UK or US kitchen
Choose a cupboard away from the hob or stove, oven, dishwasher steam and spice containers. A tea table or bookshelf only works if it also meets the dry, shaded and odour-free conditions. Do not extend a packet’s best-before date merely by changing containers. For daily portions and resealing, see storing an opened packet.
Origin, processing and history
Keemun production has an initial manufacture and a refinement stage. Initial manufacture includes withering, rolling, oxidation and drying. Refinement can include screening, cutting, air separation, sorting, refiring and blending. The original image below shows refinement operations, not the whole process from fresh leaf. In English, oxidation is the useful distinction here; do not confuse it with dark-tea microbial post-fermentation.
Common questions
Does Gongfu mean I need a gaiwan?
The tea’s style name is not a requirement to use one vessel. The original illustration uses a gaiwan, but you can ask for a method suited to your mug and strainer. Keep the dose, water amount and timing together.
Is Keemun Gongfu the same as every Keemun Maofeng?
Do not assume the styles are identical. Ask the seller for the product style and leaf form, rather than comparing every Keemun packet using one photograph or grade table.
Editorial notes and updates
Updated 16 October 2026. This English adaptation retains useful material and historical comparison figures from the earlier Chinese entry, with disputed claims scoped or revised. Grade and price tables do not certify a current product. Brewing illustrations retain their original Chinese labels, with English reading notes; recipe examples are awaiting hands-on testing. Product-specific directions take precedence.