Keemun Mao Feng vs Tan Yang Gong Fu

Keemun Mao Feng

Keemun Mao Feng is a leaf-grade Keemun made from whole buds and leaves rather than broken grades, named after the downy 'mao feng' leaf style. The cup keeps classic Keemun character — cocoa, dark fruit, and a hint of orchid — but shows more freshness and aromatics than chopped grades, with a silky body and a long, sweet finish. It is the tea to try when you want to taste Keemun's floral side, and it benefits from slightly cooler water and a shorter steep.

Tan Yang Gong Fu

Tan Yang Gong Fu is one of Fujian's historic gong fu black teas, from the Tan Yang area near Fuan. The cup is sweet and refined with honey, dried fruit, and a subtle floral edge over a smooth, medium body. Properly made lots show the polished character that made Fujian blacks famous abroad in the 19th century — sweet, clean, and aromatic without heaviness. It rewards unhurried brewing and holds its sweetness through a second infusion.

Keemun Mao Feng

Water temperature

90–95°C

Leaf to water

3g / 250ml

Steep time

3–4 min

Re-steep

1–2 times

Tan Yang Gong Fu

Water temperature

90–95°C

Leaf to water

3g / 250ml

Steep time

3–4 min

Re-steep

1–2 times

Keemun Mao Feng

Medium caffeine — roughly 30–55 mg per brewed serving

A moderate, steady lift without an intense spike.

Tan Yang Gong Fu

Medium caffeine — roughly 30–55 mg per brewed serving

A moderate, steady lift without an intense spike.

Keemun Mao Feng

China · Anhui

Keemun Mao Feng comes from Qimen county in southern Anhui, using the same leaf material as finer Keemun grades.

Tan Yang Gong Fu

China · Fujian (Ningde)

Tanyang is one of the 'Min Hong' (Fujian red) teas, produced around Fuan in Ningde prefecture.