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Keemun Panda #1
GRADE – Panda Grade#1
BLACK TEA 50g
CAFFEINE/ANTIOXIDANT LEVEL: Medium / Medium
Cup characteristics: A winey, fruity tea with depth and complexity. Take milk well.
Luxury ingredients: Black tea.
£ 5.00
In stock
PRODUCT ID: 643
Description
Keemun Panda #1 ranks among the most renowned black teas from China. This tea falls under the congou category and requires skilled processing, known as gongfu. A well-crafted Keemun, like Panda #1, delights tea enthusiasts with its complex, aromatic character reminiscent of burgundy wines.
Historical Context
Traditionally, Keemun tea plays a vital role in English Breakfast blends. In the early 1800s, tea became a sensation in England, raising concerns about draining the treasury as silver flowed to China for purchases. Consequently, the opium trade from India and Burma created a complicated economic loop. Merchants sent opium to British traders in Canton, who then received silver from Chinese buyers. Subsequently, they used this silver to buy tea.
This cycle led to tensions between England and China, culminating in the Opium Wars. The final conflict concluded in 1860, which legalized opium in China until it was banned in 1908. Interestingly, producers began making Keemun black tea only after 1875, diverging from the traditional Chinese focus on green tea. The English palate favoured black teas, making Keemun a staple due to its rich flavour.
Flavour Profile
When you brew Keemun Panda #1, it provides a unique tasting experience. Its deep, complex flavors feature notes of dark fruit and hints of floral undertones, culminating in a smooth finish. Whether you enjoy it alone or blended, this tea delivers a satisfying cup that highlights the artistry behind its production.
Enjoying Keemun Panda #1
To fully appreciate Keemun Panda #1, brew it with freshly boiled water. Steep for 1-3 minutes. You can enjoy it plain or with a splash of milk. In every cup, you’ll discover the history and craftsmanship that make this tea special. Thus, embrace the flavours and let them transport you to the lush tea gardens of China.
HOT BREWING METHOD:
Bring filtered or freshly drawn cold water to a rolling boil. Place 1 slightly heaping teaspoon of loose tea for each 7-9oz / 200-260ml of fluid volume in the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). Ideal Brewing Temperature: 100ºC/212ºF
ICED TEA BREWING METHOD
(Pitcher): (to make 1 liter/quart): Place 6 slightly heaping teaspoons of loose tea into a teapot or heat resistant pitcher. Using filtered or freshly drawn cold water, boil and pour 1¼ cups/315ml over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher, straining the tea. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste. A rule of thumb when preparing freshly brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted with cold water. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about.)
(Individual Serving): Place 1 slightly heaping teaspoon of loose tea into a teapot for each serving required. Using filtered or freshly drawn cold water, boil and pour 6-7oz/170-200ml per serving over the tea. Cover and let steep for 5 minutes. Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the tea. Not all of the tea will fit, allowing for approximately an additional ½ serving. Sweeten and/or add lemon to taste. A rule of thumb when preparing freshly brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about!)
We strongly recommend using filtered or freshly drawn cold water brought to a rolling boil when brewing all types of tea. Today’s water has been known to carry viruses, parasites and bacteria. Boiling the water will kill these elements and reduce the potential incidence of water-borne illnesses.
