Mini Cart

  • No products in the cart.

Keemun Mao feng

Contains Caffeine

$11.50–$150.00

This high quality Keemum Mao Feng is from hand-picked selected top young spring leaves & tips. It is hand produced to bring out a variety of fragrant elements. A very distinctive pleasant fragrance with a rich fruity flavour. Keemun is produced exclusively in the Qimen County of the Huangshan City, in Anhui province. The name of the tea is an older Western spelling of the name of the nearby town, Qimen (pronounced "Chee-men"). The tea-growing region lies between the Yellow Mountains and the Yangtze River. The cultivar used for Keemun is the same as that used in production of Huangshan Maofeng a green tea. Keemun was first produced in 1875 using techniques adapted from Fujian province farmers. Many varieties of Keemun exist, with different production techniques used for each. Nevertheless, any Keemun undergoes particularly slow withering and oxidation processes, yielding more nuanced aroma and flavour. Some of Keemun's characteristic floral notes can be attributed to a higher proportion of geraniol, compared to other black teas. Among the many varieties of Keemun perhaps the most well-known is Keemun Mao Feng. Harvested earlier than others, and containing leafsets of two leaves and a bud, it is lighter and sweeter than other Keemun teas. Another high grade variety, containing mostly leaves and stronger than others, is the Keemun Hao Ya for Western markets. It is separated by quality into Hao Ya A and Hao Ya B categories, the former being somewhat better than the latter. Either has a markedly intense taste.

Weight: 100G

  • 100G
  • 1KG
  • 250G
  • 500G
  • 50G
$22.50
Free Shipping Orders Over $50.00 to
SKU: 4523-100

INGREDIENTS

This high quality Keemum Mao Feng is from hand-picked selected top young spring leaves & tips. It is hand produced to bring out a variety of fragrant elements. A very distinctive pleasant fragrance with a rich fruity flavour. Keemun is produced exclusively in the Qimen County of the Huangshan City, in Anhui province. The name of the tea is an older Western spelling of the name of the nearby town, Qimen (pronounced "Chee-men"). The tea-growing region lies between the Yellow Mountains and the Yangtze River. The cultivar used for Keemun is the same as that used in production of Huangshan Maofeng a green tea. Keemun was first produced in 1875 using techniques adapted from Fujian province farmers. Many varieties of Keemun exist, with different production techniques used for each. Nevertheless, any Keemun undergoes particularly slow withering and oxidation processes, yielding more nuanced aroma and flavour. Some of Keemun's characteristic floral notes can be attributed to a higher proportion of geraniol, compared to other black teas. Among the many varieties of Keemun perhaps the most well-known is Keemun Mao Feng. Harvested earlier than others, and containing leafsets of two leaves and a bud, it is lighter and sweeter than other Keemun teas. Another high grade variety, containing mostly leaves and stronger than others, is the Keemun Hao Ya for Western markets. It is separated by quality into Hao Ya A and Hao Ya B categories, the former being somewhat better than the latter. Either has a markedly intense taste.

Brew Ha-Ha

For most Black teas about a teaspoon per 8 oz. cup should be used. Unlike Green teas, which turn bitter when brewed at higher temperatures, black tea should be steeped in freshly boiled water. If you prefer a stronger cup of Black tea, use more tea in your infusion and steep for the suggested amount of time. The more delicate black teas, like Darjeeling, should be steeped for around 3 to 4 minutes. Broken leaf teas, which have more surface area, need less brewing time than whole leaves. Whole leaf Black teas, and Black teas typically served with milk or lemon should be steeped 4 to 5 minutes.

Black tea is a variety of tea that is more oxidized oolong, green, and white teas. Black tea is the flavour and contains the most caffeine because it longer. Both varieties of the Camellia species are Black tea: Camellia sinensis sinensis (also used white teas) and the Assamese plant, Camellia assamica, which has only been used for black tea in recent years has been used for Green.

In Chinese languages, Black tea is known literally tea", a closer description to the colour of the tea name Black tea could otherwise refer to the leaves after processing.

Processing of Black tea

than the strongest in is oxidized used to make for green and sinensis in the past, but as "crimson produced. The colour of the First the tea plants are picked either by hand or machine; then the tea is rolled and oxidized under controlled temperature and humidity. The tea is dried and sorted by grade (whole leaf, broken leaf, fannings and dust).

Chinese Black teas

Chinese teas are named according to the region of their growth. 

Nutritional

Black teas without sweeteners or additives contain minimal quantities of calories, protein, sodium, and fat. Some flavoured tea with herbs and extra flavouring added may have less than 1 gram of carbohydrates. All teas from the Camellia sinensis tea plant are rich in polyphenols, a type of antioxidant.

Steeping Guide

DT teaspoon (2.5 grams) or tea bag per 8oz. cup

Fresh Water Boiling Hot

Steeping Time 3 - 5 Minutes

Reviews

We use cookies to improve your experience on our website. By browsing this website, you agree to our use of cookies.