Keemun Mao Feng (4 oz)
Keemun Mao Feng Black Tea | In Pursuit of Tea
 
This superior grade of Keemun has sleek black leaves, a rich amber infusion, and a strong, sweet aroma. Yu Qianchen, an unjustly disgraced Mandarin dismissed from government service, first made Keemun in 1875. He changed this region's traditional green tea production to black tea to satisfy demand in Europe. Keemun is the most distinctive tea in any English Breakfast Tea blend. Avoiding blends, we drink Keemun for breakfast.

$20.00
Country: China
Region: Anhui Province
Tasting Notes: smooth, red fruit, chocolate
Year of Production: Spring 2013

Stock Status:In Stock
Product Code: BCK14
Qty:

Description
 

Keemun

We refer to Norwood Pratt's New Tea Lover's Treasury for this tea tip. Keemun is one of our favorite black teas here at In Pursuit of Tea, and it's one of the reasons that unblended, whole-leaf teas are so much more interesting than the mediocre and consistent blends commonly available.

Keemun: One of the two or three best black teas in the world, Keemun is deservedly one of China's Ten Most Famous Teas, even though the Chinese rarely drink it. Like Tiekuanyin, Keemun is a cultivar or sub-variety of tea plant unto itself and this is what accounts for its splendor of flavor and perfume. This is the only tea leaf in which an essential oil called myrcenal is found -- it also occurs in oil of Bay -- and this is what lends its indescribable sweetness to the taste of the tea. Its aroma is like a dying black rose, I think -- friends less poetic are reminded of toast hot from the oven.

Strange to relate, Qimen, the county in Anhui Province where this miracle of vegetation is found, almost failed to become the home of Keemun. The area produced only green tea up until 1875. Having been dismissed in disgrace from his post as a junior mandarin in Fujian and not daring to face his father, a young man named She Ganchen came home only after learning how to produce the black congou Fujian exported to England. He persuaded his father that congou could be profitably made in Qimen, little dreaming it would in fact become world famous. It has been prized ever since She Ganchen sold his first in 1875. All Keemun is distinctive and much of it is superior. Then you discover Keemun Mao Feng and Keemun Hao Ya, which are simply superb-perfectly formed leaf, black as asphalt after dark, with taste as delicate as bird song. These are handmade teas for which reservations are required, so little is produced. Their unique Keemun flavors are so nuanced and layered that one feels adding milk or sugar would be sacrilegious, faint praise impossible.

Reprinted with permission from New Tea Lover's Treasury by James Norwood Pratt, Publishing Technology Associate, San Francisco, California, 1999.


Instructions
  • Start with your favorite spring or filtered water. Preheat the teaware. Use a large strainer basket to allow the leaves to open and release their flavor.
  • Temperature: 212 F (boiling) Time: 2-3 minutes
    Amount: 3g / 6 oz serving = 1 rounded teaspoon
  • Play with the amount of tea, the water temperature, and steeping time to re-steep - rely on taste, not color. Get to know the tea! Try it gong-fu style - use a lot of leaf and short steeps for multiple infusions.
  • For more about brewing tea, visit our Brewing Notes page.

Average Customer Review: 4.5 of 5 | Total Reviews: 2 Write a review.


  0 of 0 people found the following review helpful:
 
Strong or Medium Bodied Black Tea June 15, 2013
Reviewer: diane77 from houston, TX United States  
Keemun Mao Feng is strong or medium bodied black tea. This tea is not bitter or sweet. The tea tastes great with limes and Apriva.

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  2 of 3 people found the following review helpful:
 
I love this tea because it never gets bitter! July 2, 2008
Reviewer: Cindy from New York, NY  
This Keemun is one of my favorite black teas, it doesn't get bitter like other Indian teas, and has a sweet, rich taste to it. Love it!

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