Black Tea · FFET10397

Qimen (Keemun) black tea

A congou black tea from southern Anhui, refined after withering, rolling, fermentation, and drying.

Qimen is a congou black tea from southern Anhui, also known abroad as Keemun. Withering, rolling, fermentation, and drying are followed by refining. Its fruity and floral character is sometimes called Qimen aroma, and its making craft entered the national intangible cultural heritage list in 2008.

What

Qimen is a congou black tea from southern Anhui, also known abroad as Keemun.^1,2

When

Existing accounts trace its beginnings to the Guangxu era of the Qing dynasty, but a dated primary text establishing the exact year has not been identified.^1,2

Where

Production centers on Qimen County in Anhui. Broader descriptions also include nearby Guichi, Shitai, Dongzhi and Yixian, and both Qimen and Chizhou claim the tea as their own. This description does not establish a legally defined geographical indication area.^1,2,4

How

Initial processing involves withering, rolling, fermentation, and drying. Refining follows through sieving, cutting, winnowing, sorting, refiring, and blending.⁴

Why

Slow withering and oxidation give the tea a fruity, floral character sometimes called Qimen aroma.^1,2

Impact and influence

Qimen black tea making entered the national intangible cultural heritage list in 2008, recognizing the craft. It is also one of the national items under the 2022 UNESCO inscription of Traditional tea processing techniques and associated social practices in China; UNESCO's page does not name Qimen tea individually.^3,4,5

Sources (5)