English Breakfast Tea is an originally blend of fine black teas from India and Chinese tea, often including some Keemun tea. Keemun tea us rich in minerals, which give it a unique color, flavor and aroma. Keemun tea can be drunk to relieve fever and as a preventive to cancer.
It was first produced in 1875 by a failed civil servant, Yu Ganchen. He just lost his job and traveled to Fujian province to learn the secrets of black tea production.
Prior to that, only green tea was made in Anhui. The Anhui province was dominated by green tea production until late nineteenth century, when Yu Ganchen created this prized tea by using the black tea production methods from neighboring province.
The result exceeded his expectations, and the excellent Keemun tea quickly gained popularity in England, and became the most prominent ingredient of the English breakfast tea blend.
Keemun was presented to Queen Victoria as the Gift Tea during her birthday.
Keemun, a black Chinese tea with a fruity taste and had a hint of pine. This tea, when blended with milk, has an aroma that is reminiscent of hot toast, which is the source for its name.
Keemun possess a full, concentrated flavor and a toasty aroma and sometimes referred to as the ‘Burgundy of teas.’
Keemun tea in history
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