Keemun Black Tea Xian Zhen 祁门红茶
Keemun Black Tea Xian Zhen 祁门红茶 is a premium Chinese tea sourced from the Jiangxi Province. Its bright red liquor and delicate, fruity notes make it sought-after among tea connoisseurs. It is ideal both hot and cold, allowing you to savor its flavor all year round.
Tea Name:Keemun Black Tea 祁门红茶(Qi Men Hong, Qi Hong,Qi Men Xian Zhen, Keemun Immortal Needle)
Taste: If you appreciate Tea with smooth mouth-feel, then this is the Tea you should not miss. It is one of the smoothes black Teas around with natural fruity sweet taste.
Appearance: Small, black needle-like Tea leaves. You may also find some golden colored Tea leaves in the mix. This Tea is made using the most tender, carefully selected one-bud-one-leaf Tea leaves.
Origin:Qi Men, An Hui Province
Storage: Keep in cool, dry and no light place
Brewing Guide:We recommend using purple clay or porcelain Tea ware. Rinse Tea cup and Teapot with hot water. Use about 2 grams of Tea leaves (1-2 Teaspoons) for every 150ml of water. Steep Tea leaves in hot water at 95°c (203°F) for 1 minute for the first and second brewing. Gradually increase steeping time for subsequent brewing. If you like milk with your Tea, add 10 to 15ml of sweetened/plain dairy milk and stir.
Xian Zhen, which translates into "Immortal Needle", is a special type of Keemun Teas that you will not easily find elsewhere. This Tea is created by the renowned Anhui Guorun Tea Industrial, a specialized Keemun Tea Factory with more than 50 years of experience and history. Not much is known about the formula of Keemun Xian Zhen except that it is processed using a combination of traditional and modern methods, taking the best traits of each method. Although it is relatively new, it has already won many awards such as:
2001 China Wu Hu Tea Exhibition Black Tea Gold Award
2006 Anhui Province Quality Product (by Anhui Tea Industry Organizing Committee)
2006 Tea Product Innovative Gold Award (in Anhui Tea Industry Exhibition)
We carry the highest grade Keemun Xian Zhen that was made using early spring first flush Tea leaves.