Keemun Mao Feng means Qimen Fur Peak 祁門毛峰茶 in Chinese, the peak of the Karst mountains and the dark furry appearance of the dried tea leaves.
Mao Feng is one of the most appreciated teas in the world, a staple breakfast tea in mainland China, and Keemun is regarded as the most premium. This sublime, fine example of a Keemun is packed with goodness, and it is often referred to as the “Bordeaux or Burgundy of Tea” by the Chinese tea community.
It is even rumoured to be a favourite of Queen Elizabeth II. An imperial tea-drinking experience.
Tasting Details
Flavour: Full-bodied, long-lasting fruity sweetness, with a delicate nutty aftertaste
Aroma: A complex meld of fruity, floral, subtle spice and sweet woody aroma
Infusion Colour: A rich, amber to brown
Specification
Caffeine Level: Medium – around 60mg per cup
Antioxidant Level: High levels
Production process: Picked as two leaves and a bud. Withered and oxidised more slowly than most black teas, yielding a more nuanced aroma and flavours
Grade: A – premium grade
Leaf Appearance: Thin, twisted, black with a brown spine
Origin: 1875 from Qimen District 祁門縣, Southern Anhui Province 安徽省南部, China.
Storage: Store in a cool, dry place, away from sunlight. Re-seal the packaging between uses.
How to Brew
- Use one teaspoon of leaves (roughly 3g) for each person you are brewing tea for.
- Boil your water, let it cool for 30 seconds; 95-100 degrees is perfect
- Steep for 2-3 minutes according to taste.
- Reuse the leaves a further three times, by simply adding more hot water.
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