Keemun Maofeng

Description Brewing Guide 漢字 祁紅毛峰 origin Qimen County, Anhui craft fully-oxidized flavor notes dried fruit, maple syrup, smooth 漢字 祁紅毛峰 origin Qimen County, Anhui craft fully-oxidized flavor notes dried fruit, maple syrup, smooth Named for Qimen County (its place of origin), Keemun is a classic Chinese black tea from Anhui Province and a traditional component of the English Breakfast blend. This style is renowned for its robust taste, with rich earthiness, bold tannins, and notes of dried fruit. Because Keemun is often produced for the mass market, a wide range of quality exists within this variety — late harvest Keemuns are intensely bitter and only suitable for blending with milk and sugar, while younger harvests offer a smoother and naturally sweet taste that is delicious on its own. Our Keemun Maofeng is this latter style, harvested from young leaves earlier in the season for a more balanced taste. The term maofeng (Chinese for "fur peak") indicates a more careful picking standard — only the young, furry leaves and leaf buds at the tip of each branch are harvested, leaving the mature leaves on the plant. As with any tea style, these younger leaves offer more complexity and sweetness, with less bitterness and astringency than mature leaves (similar to baby vs. mature vegetables). Our Keemun Maofeng offers a smoother taste compared to our previous grade of Keemun, for a classic breakfast tea that doesn't require milk or sugar. 1g per 2oz at 180°F for 2m This brewing method is ideal robust black teas, producing a balanced and complex brew while maintaining a smooth texture and limiting bitterness. Learn the fundamentals of tea brewing and master your technique here.