Terroir
The tea fields are located in the picturesque hills of Qi Men, where Keemun black tea originates. The region offers ideal climatic conditions for tea cultivation: a good balance of rainfall and sunshine, as well as a lot of fog, which results in the plants developing a high concentration of L-theanine. The terrain provides very good drainage and the soil is rich in minerals.
Master Gong Fu Keemun
This Keemun is made according to very strict and traditional methods. From cultivation to withering, hand rolling and complex oxidation, to the final drying over pine wood fires, an experienced tea master with the necessary Gong Fu is present at every step. Unlike conventional Keemun, the production process for Master Gong Fu Keemun consists of two main processes with numerous intermediate steps. These delicate steps, such as rolling the leaves, are conducted exclusively by hand. Although this is much more time-consuming and demanding, it enables the experienced tea master to produce the tea in the best possible way, perfectly matched to his own taste.
Primary Processing Method
Oxidation takes place indoors. First, the tea leaves are stored until they have softened. Afterwards, for the withering process, the room's temperature is strictly monitored and kept constant at around 28° by wood-fired ovens. The tea leaves are then rolled by machine. After withering, the tea leaves are put into special wooden boxes for oxidation and covered with damp cloths. They remain there for about 3-5 hours, depending on the desired degree of oxidation. This is constantly checked by an experienced tea master: visually, olfactorically, as well as by tasting individual tea leaves. Finally, the tea leaves are dried in bamboo containers over a low flame on an open pine wood fire, usually in two courses to avoid overheating the leaves.
Refinement Process
After primary processing, the leaves go through up to 15 further small steps to perfect the tea, the largest portion of which is sieving and sorting. The leaves are elaborately sorted using several sieves and fans of different sizes before a final hand selection process. Only fresh, young leaves of uniform size, unbroken and intact, are used for Master Gong Fu Keemun; the conformity of the tea is a primary factor in achieving the highest quality standard. In the final step, the tea is roasted over an open fire, which removes all residual moisture and gives it its typical, delicately roasted aroma.
Leaf Quality
All leaf material comes from the highly sought-after first harvest of the year, at the beginning of April. The tea leaves and buds are particularly rich in amino acids, minerals and other phytochemicals due to the slow growth phase in the new year, which is particularly evident in the delicate taste profile. Paired with traditional Gong Fu craftsmanship, the result is a truly amazing tea.
