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A bold, rousing and richly plummy tea from China.

Taking its name from the Qimen or 'Keemun' region of China's Anhui Province, this rich and plummy style of tea was first produced when a former civil servant tried his hand at farming, deciding to go against traditional methods and create a new black tea instead of the typical green. The result was a uniquely refreshing and flavoursome tea, now one of the most popular varieties from China. Bold, rousing and fabulously fruity, why not try as an adventurous alternative to your usual breakfast brew?
  • Tea Type

    Black Tea

  • Origin


  • Taste Profile

    Fruity, Refreshing, Rich

  • Tastes like

    Rich and smooth, with a fruitcake sweetness

  • Food pairing

    Balance this fruity brew with a spicy dish

  • When to drink

    As an adventurous breakfast tea

Brew the perfect cup

Add one teaspoon (around 2g) of loose leaf tea per cup and always use freshly drawn and boiled water. Allow to brew for 3-5 minutes according to taste. Can be enjoyed with or without milk.

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The Chinese invented paper, gunpowder and the compass. But their finest innovation has to be tea, reputedly first discovered by the emperor Shen Nong in 2737 BCE. Originally prepared as a medicinal brew, tea became a drink in its own right during the Han Dynasty (206 BCE – 220 CE), and today China produces thousands of different varieties ranging from black, green and white tea to oolong, puerh and yellow tea. If you’re looking for a bit of teatime reading take a look at Lu Yu’s ‘Tea Classic’: first written in 780 CE, it covers everything from cultivation methods to tea etiquette…

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We've given our classic Keemun the number 75 to reflect the year it was first developed, 1875. British merchants initially used to add rich, layered notes to their breakfast blends, but it wasn't long before tea connoisseurs realised it deserved a cup to itself…

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