Description
Hailing from Qimen county (spelled “Keemun” on old maps), named after Mount Qi which provides perfect conditions for tea cultivation in Anhui province, this exceptionally refined black tea has been mellowed through a unique local recipe with particularly slow withering and oxidizing, giving it gently nuanced flavors and aromas.
Keemun Mao Feng is one of the first keemun types produced every year. Tea Production in Keemun (Qimen) County typically begins in early April, while the young leaves are still tender and sweet. Careful handling at every step, including hand-rolling, charcoal firing, and hand-sorting helps to concentrate the flavors of malt and honey. This particular cup has a brighter character than most traditional Keemun standards, with a fruity and almost juicy quality, balanced by a classic Keemun malty finish.
A similar profile to our Grand Keemun but with more complex floral and caramel notes. There are cocoa, rose and other subtle floral notes, and just enough smoky complexity to make every cup an exciting taste experience, but it is the sweetness of this tea that makes it stand out. Even the aroma is like honey and berries, and a cup steeped with extra leaves will come out dark, rich, velvety, almost fruity in its sugary mouth-feel.
Perfect for iced tea, try it with lemon and honey. Also very good with milk and sugar.
Steeping Time – 3 Minutes
Water Temp – 212 F
Whole leaf black tea
Micah Nilsson (verified owner) –
Very delicious! Bright and fresh tasting, almost a lemon note to it, followed by a sugary floral. So glad I tried this one!