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Keemun Aromatic Snail

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Brief Introduction to
Keemun Aromatic Snail


Keemun Aromatic Snail (Xiang Luo) is made from a tea cultivar developed in the Anhui Agricultural Sciences Institute in the 1990’s, so it’s a relatively new type of keemun black tea which was invented only twenty years ago by combining the traditional production methods of keemun tea and that of Green Snail Spring (Pi Luo Chun, another famous tea listed among chinese top ten famous teas).

Keemun Aromatic Snail Tea, made from only whole leaf buds of the first flush of tea harvested before Qing Ming (early April), is noted for a smoother and delicate flavor and typical Keemun Fragrance. It is the tea that would charm you once you had it.

In early Spring, the best leaves harvested, and then sorted before and after processing in different grades. The oxidized leaves are fired by the experienced tea masters in a wok and shaped in tiny, twisted spirals. The obsidian black tea leaves are gentle hand-twisted swirls and curls that produce a cup that is sweet, thickly aromatic, and that leaves you a languorous lingering afterglow. The tea soup turns on a little lighter color than the average Keemun, imparting a solid amber color ringed with faint crimson.

make the perfect cup of
Keemun Aromatic Snail

    • Teaware
    • icon-brewing-guidelines-teapot
    • 12 OZ. Porcelain Pot, Yixing Pot, Gaiwan (Bowl)
    • Leaves
    • icon-brewing-guidelines-leaf
    • ¾ TBS
    • Water
    • icon-brewing-guidelines-water
    • Filtered (Spring) Water
    • Fire
    • icon-brewing-guidelines-fire
    • 100°C | 212°F
    • Time
    • icon-brewing-guidelines-clock
    • 2 Min for 1st Infusion
    • Infusion
    • icon-brewing-guidelines-infusion
    • 5 infusions

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Keemun Aromatic Snail


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