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Té Tea Imperial Breakfast Blend is an infusion of two of the finest teas from China. This blend combines the fruity and sweet aroma of Keemun black tea and the full-bodied and malty flavor of Yunnan black tea creating a rich, smooth drink with depth and complexity to excite your palate. It is a smooth black tea that pairs well with milk and sugar.
To capture the high quality taste of loose tea without the mess of infusers or tea balls, Té Tea has created a line of bags that allow for the best extraction from their whole leaf teas. Their nylon tea sachets provide plenty of room for the tea to unfurl and allow extraction of the most flavor. The attractive gift box contains 12 individually-wrapped and sealed sachets.
About Keemun black tea:
Keemun, literally "Qimen red tea", is a black Chinese tea with a winey and fruity taste, designated as a "China Famous Tea". Keemun is produced in the Qimen County of Huangshan City, in Anhui province. ("Keemun" has been the English spelling for "Qimen" since the colonial era.)
Keemun was first produced in 1875 by a failed civil servant, Yu Quianchen, after he traveled to Fujian province to learn the secrets of black tea production. Prior to that, only green tea was made in Anhui. The result exceeded his expectations, and the excellent Keemun tea quickly gained popularity in England, and became the most prominent ingredient of the English Breakfast Tea blend.
The aroma of Keemun is fruity, with hints of pine, dried plum and floweriness, (but not at all as floral as Darjeeling tea), which creates a very distinctive and balanced taste. It also displays a hint of orchid fragrance and the so-called "China tea sweetness."
About Yunnan black tea:
Yunnan black tea is an alias for Dianhong tea which is a type of Chinese black tea, used as a relatively high end gourmet black tea and sometimes used in various tea blends. The word "Di?n" is the short name for the Yunnan region while "hóng" means "red (tea)"; as such, these teas are sometimes simply referred to as Yunnan red or Yunnan black.
Teas grown in the Yunnan Province of China prior to the Han dynasty were typically exported in a compressed form similar to modern pu-erh tea. Dian hong is a relatively new product from Yunnan that began production in the early 20th century.
The main difference between Dianhong and other Chinese black teas is the amount of fine leaf buds, or "golden tips," present in the dried tea. Fermented with lychee, rose and longan, Dianhong teas produces a brew that is brassy golden orange in colour with a sweet, gentle aroma and no astringency. Cheaper varieties of Dianhong produce a darker brownish brew that can be very bitter.
Broken Yunnan tea is used for blending which contains very few golden buds and is generally bitter on its own. You can spot this tea easily as the dried leaves are largely black in color with only a few bursts of golden tips. The brew is dark and not brassy but reddish-brown.