Black Tea: Keemun Mao Feng

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China Keemun Mao Feng, � lb package

Keemun Mao Feng

This superior grade of Keemun has sleek black leaves, a rich amber infusion, and an aroma that is distinctive and penetrating without being floral. 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. His success drove tea estates in Darjeeling to copy this style. Keemun is the most distinctive tea in any English Breakfast Tea blend. Avoiding blends, we drink Keemun for breakfast and offer it for yours.

Price $18.75

Country: China
Region: Anhui Province
Tasting Notes: Roasty notes hidden behind nutty character, with a sweet fruity finish

Qty:

Description

More About This Tea

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. --James Norwood Pratt

Brewing Notes

Start with your favorite spring or filtered water. Heat the water to a boil, or about 210F.
Use about 3 grams of tea per 6 oz serving. Please note, for denser teas this is about 1 teaspoon; for larger-leaf teas this could be up to 2 tablespoons.
Steep for 2-3 minutes. Remove the leaves when ready -- rely on taste, not color. Use a large enough strainer basket to allow the leaves to open and release their flavor. Get to know the tea by playing with the amount of leaf, the water temperature, and steeping time. Re-steep to make another cup!
For more about brewing tea, visit our Brewing Notes page.