Keemun Mao Feng
Straight from Qimen, An Hui, China comes this top quality Keemun Mao Feng.
These tiny leaves produce a tremendous amount of flavor. A full mouthfeel and a rich, slightly malty and toasted oat taste. Delightfully smooth and refreshing with a round, warm body and pine aromatics.
Other Names: Qi Men Hong, Qi Hong
Hint: A shorter steep yields a superb straight tea needing no milk or sugar. Longer steep yields a robust, intense cup.
Water: 208°F | Leaves: 1 tsp per 6 ounce cup | Infusion Time: 3-4 minutes
Basic Steeping Tips
- Use filtered or spring water, whenever possible
- Don’t overboil water
- Remove leaves after recommended time (adjust to taste)
- If you want stronger tea, use more leaves instead of steeping for a longer time
Leaves can be resteeped 2-3 times resulting in various flavor differences. Don’t throw out those leaves until they have given it all up!
Black tea has a class of polyphenols that protect your bones and teeth (help the body from pulling calcium) and is good for your heart. Black tea contains antioxidants and about 1/3 the amount of caffeine as found in a cup of coffee.
Keemun tea was first made in 1875 at the Keemun County in the Anhui Province. At that time, Keemun County only produced green teas. It wasn’t until a young man in the civil service lost his job that Keemun was created. The young man, Yu Quianchen, was embarrassed by his shame, but remembered what his father had told him: “A skill is a better guarantor of a living than precarious officialdom.” Following his father’s advice, Yu traveled to Fujian Province to learn the secrets to making black tea. Upon returning to Keemun, Yu set up three factories to manufacture black tea, and thus, Keemun tea was born.
Keemun tea has exceeded expectations and is now one of the more popular black teas in the world. It quickly gained popularity in England, and is the most prominent ingredient in the English Breakfast tea blend. Because of its high quality and amazing taste, Keemun tea is commonly renowned as the “king of black teas”.
Keemun county provides the perfect growing environment – tea gardens are scattered across the mountains which are covered with forests, where the low temperature, high humidity, and frequent fog come together to create an optimal black tea. Keemun tea has a unique mellow taste which originates from the amino acid called theanine, which are found in the young buds of the teas. Sunlight causes theanine to convert into a polyphenol. Because of the fog and the lack of sun, the theanine is not allowed to convert, thus retaining the mellow taste.