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Original Keemun is produced exclusively in Qimen County, in the south of Anhui province, and the tea is also grown in Guichi, Shitai, Dongzhi and Yixian. The name Keemun is an older Western spelling of the name of the nearby town, Qimen. Keemun was first produced in 1875 using techniques adapted from Fujian province farmers. It quickly became popular in the West. Its taste is gentle, malty and non-astringent, reminiscent of unsweetened cocoa. Keemun is one of China's Famous Teas.

The tea-growing region lies between the Yellow Mountains and the Yangtze River. The cultivar used for Keemun is the same as that used for Huangshan Maofeng, an old, well-known variety of green tea.

Some of Keemun's characteristic floral notes can be attributed to a higher proportion of geraniol, compared to other black teas. Of 70 odorants identified in Jinjunmei, Keemun and Dianhong black teas, 39, such as linalool and geraniol, showed a high degree of aroma contribution. Hexanal, described as grass, has the highest odor activity value in Keemun. Benzeneacetaldehyde might be the most definitive odorant of Keemun. Benzeneacetaldehyde, geraniol and methyl salicylate are among the compounds with the strongest aroma strengths in Keemun, Assam, Darjeeling and Ceylon black teas. Methyl salicylate has an aroma quality similar to wintergreen oil.

Among the many varieties of Keemun perhaps the most well-known is Keemun Mao Feng. Keemun Mao Feng is harvested earlier than others, contains leafsets of two leaves and a bud, and is lighter and sweeter than other Keemun teas. Keemun Hao Ya is another high grade variety, containing mostly leaves and stronger than others. For Western markets, Keemun Hao Ya is separated by quality into Hao Ya A and Hao Ya B categories, the former being somewhat better than the latter. Other varieties include Keemun Gongfu, tailored for the Gongfu tea preparation method, and Keemun Xin Ya, an early bud variety said to have less bitterness.

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