FRENCH NAME  KEEMUN DE CHINE
BLEND NO.  3512
An original gongfu tea, in the sense that it requires great skill to make the fine, unbroken leaves, Keemun is prized for its wine-like, full-bodied character, and exquisite orchid-like aroma. It is known as the Burgundy of the tea world. LOOSE TEALEAVES

AROMA: Hint of smoke
PALATE: Sherry –like with a fruity palate

The original “English Breakfast” tea from the misty mountains of China's Anwei province, Keemun was not produced until the 1870's. Legend has it that a young man, ignoring his father's warning that it was better to learn a skill than to enter the unstable world of the government, became a civil servant. Years later, when his superior fell into disgrace the young man lost his job and was cast down from the precarious height of officialdom. Remembering his father's words, the man traveled to the Fujian province and learned about fermenting black tea. When he returned to his home county of Qimen, he set up three tea processing factories, and began to produce Keemum. It turned out that the combination of the well-drained soil, and the warm and moist climate, produced a tealeaf that was well suited to fermentation.

Keemun & Lime Tea Granita

200 g sugar  
1.25 litres water  
30 g Cassis tealeaves  
juice and grated zest of 3 limes

1) In a saucepan, heat sugar with 250 ml of water over low heat until dissolved.   
2) Boil syrup 3 minutes and let cool.
3) Boil remaining water and pour over tealeaves and infuse for 10 minutes. <br>  
4) Strain and mix with syrup, juice and zest.  
5) Freeze mixture until slushy. 
6) Whisk until smooth and freeze again.  
7) Repeat until firm and the texture is grainy.  
8) Freeze for at least 1 hour. 
9) Serve piled in chilled stem glasses.