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Superior Keemun Mao Feng
Superior Keemun Mao Feng. This tea manages to balance the freshness of a floral taste with a hearty oak aftertaste. Lacking the sourness  common to floral Keemuns, this tea makes no sacrifices in flavor to compensate. Velvety mouthfeel. Crimson liquor.


Anhui, China, a province in Eastern China became known for producing black teas in here in the late 1800's.

Superior Keemun:

Brewing Suggestions

This type of Keemun is generating quite a buzz among the current black tea loving Chinese consumers. The higher oxidation level (as compared to our Floral Keemun) produces a robust, crimson-brown colored liquor when brewed and adds to the tea a sweetness reminiscent of brown sugar in addition to hints of floral notes. The result is a sweet and smooth texture and a gentle finish, without bitterness, even when aggressively brewed with boiling water.

Also available in our Keemun Sampler.

Brewing Suggestions:

We also feel that short and repeated steeping with near boiling water in a Gaiwan will do the trick for this tea. The “English” style tea preparation in a pot with milk and sugar also seems to work well. Feel free to explore to find your own “fit”.

Average Rating: 3 of 5 Total Reviews: 1 Write a review »

  0 of 0 people found the following review helpful:
A subtle, new black tea October 21, 2013
Reviewer: Dennis Emberling from Littleton, CO United States  
We thought Roy's description was exactly right, although the flavors are quite subtle. We appreciated that Roy got all the smokiness and astringency out of it. Like the new Floral Keemun, it's not the same as the old, classic Keemuns, but a lighter black--almost a "green-type" black. We experimented with time & temperature, and liked 2.5 minutes at 200 degrees best, using 3 grams/2 teaspoons with 5 oz. of water in a gaiwan.

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