Produced in the Qimen region, a little city in Anhui, south of Huang Shan Mountain, the Keemun is one of the most famous Chinese tea, very popular with the Japanese, the Russians, and of course the English – it is one of the major ingredients of the famous English Breakfast Tea. It is the work of a civil servant who, after returning to the country in 1875, decided to apply to the local production, focused on green tea, the oxidation and fermentation process he had learned during the many years he spent in the Fujian province.
Assam tea is growing in Central Taiwan, from tea bushes Assamica. This tea came to Taiwan from India, but due to unique climate of Taiwan Nantou county, taste of this tea is more delicate and elegance compare with tea from India. Assam is the most popular in the West where it mostly known under the name of black teas. Their popularity in our countries comes from the fact that they can be preserved longer than green or white teas. This tea is strong oxidized and hard roasted. Leaves: are gold brown, wide, stretched and slightly twisted. The colour of this tea is bright-red, clear and lustrous. It differs from Indian Assam, which turns dark when brewing.