Black tea Keemun

The epic tale of the Keemun
It all began in 1875, in the heart of Anhui province, when Yu Ganchen, a visionary civil servant, dared to challenge the tradition of green tea to explore the world of black tea. Inspired by the production secrets of Fujian, the cradle of Chinese black tea, he implemented a unique expertise in Qimen. Little by little, the mists, the wooded hills, and the rich soils sculpted the soul of Keemun: a tea of ​​rare elegance, born of patience and a hand that respects the leaf.

Very quickly, its subtle aromas of orchid, cocoa, and ripe fruit captivated palates seeking novelty. This nectar made its way to Shanghai, from where it was loaded onto merchant ships, crossing the ocean to Europe. In English salons, its amber hue and delicate flavor were enthralling. It was soon whispered as the "Burgundy of tea," for, like the famous wine, it embodied the refinement of the terroir, the magic of the climate, and the genius of human craftsmanship.

British nobility embraced it, prestigious blends drew inspiration from it: Keemun became an elegant ritual, shared during refined afternoon teas. Its long finish and evolving notes captivated artisans, tasters, and writers, who saw in it a symbol of excellence, an ambassador of the Chinese soul on European tables. Its story unfolds through generations, each cup renewing the legend, a tale of light and shadow.

Thus, the birth of Grand Keemun is not just an adventure of know-how: it is an epic, that of a singular vintage which, carried by the winds of history, has been able to cross borders and cultures to embody the encounter between tradition, poetry and the art of living.

Food and tea pairings
Dare to pair this tea with steamed ravioli filled with glazed pork, lightly flavored with ginger and chives, and served with a sesame soy sauce. The velvety complexity of Keemun tea enhances the richness of the filling, while its floral and cocoa notes complement the overall savory and spicy sweetness. This pairing reveals the tea's depth while adding a warm, Asian touch to your tasting experience.

Recipe based on Keemun black tea from China
Imagine a pork loin slowly confit in a potent Keemun infusion, coated in a caramelized soy sauce, golden honey, fresh ginger, and star anise. The meat, meltingly tender, absorbs the chocolatey, floral, and subtly smoky nuances of the tea, while the sauce glazes every fiber with an irresistibly sweet and spicy flavor. Serve with pearl sticky rice and a few crisp baby vegetables: each bite reveals a voluptuous and intensely fragrant marriage, promising a sensory and gourmet journey.