Black Tea

Although widely known in the West as black tea, the Chinese refer to this drink as red tea. By either name, this tea is the most popular in the world. Production requires complete oxidation to bring out the tea's complex and deeply fragrant notes.


Keemun Mao Feng Black Tea


Brewing guidelines:

5-6 grams at a time, the first several infusions at 90C (194F) for one minute; gradually increase steeping time for subsequent infusions


This superior grade of Keemun features sleek black leaves, a rich amber infusion, and a complex aroma that is distinctive and penetrating. A Mandarin named Yu Qianchen first made Keemun in 1875. He switched this region's traditional green tea production to black tea to satisfy tea demand in Europe, and his success drove tea estates in Darjeeling to copy the style. Keemun is the most distinctive tea in any English breakfast tea blend. The finer artisanal grades are known as Keemun Mao Feng and Keemun Hao Ya. Keemun is sweet, toasty and honeyed with an underlying orchid essence that truly captivates, which is why millions around the world delight in it.

  • Location:
  • Harvest time: Spring
  • Picking standard: One bud with two leaves
  • Shape:Fat, evenly plump bud
  • Dried tea color: Black with little golden pekoe
  • Composition:
  • Aroma: Fresh, sweet, unique Keemun fragrance
  • Tea soup color: Bright golden red
  • Taste: Fresh, sweet, delicate and mellow with a long aftertaste
  • Brewing vessel: Gaiwan or Yixing pot recommended

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