Brewing Suggestions
Chinese black teas can range drastically in flavor and aroma but generally produce very full bodied, strong infusions. A water temperature of 180 to 200 F is sufficient to bring the rich character of the leaf. Some recommend water at a full, rolling boil, but in our opinion boiling reduces the oxygen content in good water and gives the tea a “flatter” taste as opposed to a more “lively” taste from slightly cooler water. Chinese black teas with small leaf brew faster than those with larger leaves and require shorter steeping times. We suggest steeping one teaspoon per 8 ounce cup of water for 3 to 4 minutes. A minute or so longer if you wish to add milk (a longer steeping time is needed to acquire enough astringency to balance the milk).
Introduction
Also known as Keemun, this is a pure unblended black tea from China. Sometimes considered to be the premier representative of black teas from China, it has been widely used in "English Breakfast" blends. Made from small tip leaves, Qimen has a full bodied, sweet flavor. The tea can be enjoyed with milk/soy. Black teas are known to boost immunity
