Keemun Mao Feng

Tea type
Black Tea
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Edit tea info Last updated by Rumpus Parable
Average preparation
Boiling 2 min, 30 sec 8 oz / 236 ml

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4 Tasting Notes View all

From In Pursuit of Tea

This superior grade of Keemun has sleek black leaves, a rich amber infusion, and a complex 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 ‘straight up’ for breakfast.

Country: China
Region: Anhui Province
Tasting Notes: Smooth, roasty, notes of cocoa and sweet fruity finish
Year of Production: Spring Harvest 2011

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4 Tasting Notes

304 tasting notes

You can smell this tea from about 2-3 feet away. The scent isn’t as dark and spicy as other Keemun Mao Fengs I’ve had in the past. There’s instead a mild or medium smokey smell, and a fruit quality that I can’t quite name.

The flavor is pleasing. Not as smokey/spicy as I’d hope and like, but otherwise really good. It is nicely smokey, though, with a very faint, almost-not-there sweetness or fruit tone -again that I can’t place.

Over-all, I’m glad I picked up a 4oz bag of this. I’d run out of my Keemun Mao Feng from The Steeping Room and needed more, this is a nice replacement.

Boiling 2 min, 0 sec

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10 tasting notes

A coworker gave me a 4 ounce bag of Keemun Mao Fang to try. When I first opened the bag I was pleasantly surprised by the aroma and leaf quality. The smell was slightly sweet and the leaves were intact (no broken leaves to speak of).

The only potential downside is that the tea is very light. While the first infusion is fine, the second infusion is very light which is a shame for a tea this expensive.

Boiling 3 min, 0 sec 1 tsp 8 OZ / 236 ML

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