The orchid-scented black of Anhui, born in 1875 and poured into every great English breakfast blend since.
Recipe
- Temperature 95 °C · 203 °F
- Leaf 3.5 g
- Water 250 ml
- First steep 3:30
- Each next steep +0:30
- Steeps 2
Lore
When Yu Ganchen came home to Qimen in 1875 with black-tea skills learned in Fujian, the county's greens became a black with a fragrance the trade simply called 'Keemun aroma': orchid, pine, a trace of cocoa. London poured it into its morning blends and never quite let go.