QiMen (pronunced as Chee Men, also spelled as Keemun) has a relatively short history. It 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 QiMen is fruity, with hints of pine (like in Lapsang souchong) and floweriness (but not at all as florid as Darjeeling tea) which creates the very distinctive and balanced taste. Qimen contains less caffeine than Assam tea. The tea can have a more bitter taste and the smokiness can be more defined depending on the variety.

QiMen is typically enjoyed without milk or sugar; however it goes well with milk as well.