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Keemun Mao Feng (black tea)

Rating:
9 Review(s)

Keemun Congu Organic Tea

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  • 4.6 oz Tin $24.95
  • 0.5 oz Sample $3.95
  • 2.0 oz Pouch $11.95
  • Two x 2 oz Pouch $21.51
  • 8.0 oz Pouch $27.95
  • 1.0 lb Pouch Out of stock
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Available now by the pound only! Will stay fresh for up to two years.

Straight from Qimen, An Hui, China comes this top quality Organic 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.



USDA Organic


2.0 oz Pouch $11.95 - 30 servings 40¢ per cup | 4.6 oz Tin $24.95 - 69 servings 36¢ per cup

Other Names: Qi Men Hong, Qi Hong

Customer Reviews

  1. August 24, 2011 Review by Ben
    Quality

    I love my Chinese black teas and this is no exception. Has that complexity and easy drinkability with the classic Kemun taste. I get notes of carmelized sugar and the baked bread thing with chocolate notes for sure. This is now my fave breakfast tea. Thanks guys.

  2. January 28, 2009 Review by Lilian
    Quality

    Thanks. Great tea.

  3. January 26, 2009 Review by Jason
    Quality

    I expected this tea to be a bit milder in the throat.

  4. February 4, 2008 Review by Britney
    Quality

    A hearty, friendly black tea. I love Chinese black teas and this is no exception/

  5. January 26, 2008 Review by Jamie F.
    Quality

    Right on dudes. The best kimoon I have tasted in decades.

  6. October 25, 2007 Review by Tina F.
    Quality

    Thank you for the Keemun Black Tea. We are really enjoying this infusuion.

  7. August 10, 2007 Review by Max
    Quality

    Very good Keemun. Next to my Grand Keemun this is the best. An the best organic I have had, for sure.

  8. August 5, 2007 Review by Margret
    Quality

    I totally love this tea. This is the best black tea I have ever brewed.

  9. July 25, 2007 Review by Mandi
    Quality

    An exception Keemun with a nice baked bread and malty flavor profile.


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.

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