Keemun vs Keemun Mao Feng

Keemun

Keemun is China's most famous black tea, from Qimen county in Anhui. The cup is smooth and refined: cocoa and dark stone fruit up front, a hint of orchid florals, and a long, sweet finish with gentle smoke. It is lighter in body than Assam but more aromatic, and it forms the base of traditional English Breakfast blends.

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.

Keemun

Water temperature

90–95°C

Leaf to water

3g / 250ml

Steep time

3–4 min

Re-steep

1–2 times

Keemun Mao Feng

Water temperature

90–95°C

Leaf to water

3g / 250ml

Steep time

3–4 min

Re-steep

1–2 times

Keemun

Medium caffeine — roughly 35–60 mg per brewed serving

A moderate, steady lift without an intense spike.

Keemun Mao Feng

Medium caffeine — roughly 30–55 mg per brewed serving

A moderate, steady lift without an intense spike.

Keemun

China · Anhui

Qimen county in southern Anhui has produced Keemun since the 1870s.

Keemun Mao Feng

China · Anhui

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