Ahead of Qingming festival, the whole leaf and buds of the first flush tea growing in Anhui pristine province, are carefully hand picked. Combining the traditional methods of Keemun tea and Pi Luo Chun, the leaves are rolled to create curly, black gold leaves reminiscent of the curves of a snail. The hybrid infusion reveals a delicate liquor imparting a solid amber colour ringed with faint crimson.
Nonpareil Single Origin Black Tea
Spring First Flush
Yixing or Gaiwan in Glass, Clay or Purion.
Learn how to make Keemun Snail to perfection.
Watch our guided video which provides suggestions & best practice or alternatively, read our detailed step by step.
Select your brewing vessel and preheat with hot water. Obtain quality water and fill your kettle, setting it to 90°.
Weigh 2g of Keemun Snail, ensuring you add the leaves first, before following with water.
Pour & Time
Upon pouring, set your timer to ensure you steep 2:30min.
After the timing is finished, separate the infused leaf from the tea liquor by removing the infuser or transferring the tea to a second pot through a strainer.
Your tea should have a strong aroma reflecting it’s flavour. Serve optionally with tray and appropriate teaware.
Having the right equipment is the foundation to making a good brew. We've accumulated a collection which will compliment your serve & ensure you experience full flavours.