Popular China Black Tea Qimen Black Tea Mao Feng

Type:
Black Tea
Shape:
Leaf
Standard:
Non-Bio
Weight:
5G
Water volume:
350ML
Temperature:
95-100 °C
Time:
3 MINUTES
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Products Details

This is a premium grade Qimen (also Keemun) harvested in Huangshan county of Anhui, qimen black tea is among the most famous black teas in China and has been consumed in the west for well over a hundred years.  It's fame is well deserved, and is derived from the unique Huangshan mao feng varietal and ideal growing conditions unique to the Huangshan area of Anhui. Qimen Black Tea is delightful to drink, never astringent, it brews up a sweet, chocolatey, and malt tea soup with some light floral notes.  The floral taste rather than conflicting with the malty sweetness accentuates it and adds additional dimensions of complexity to this elegant tea. Keemun is a famous Chinese black tea. First produced in the late 19th century, it quickly became popular in the West and is still used for a number of classic blends.It is a light tea with characteristic stone fruit and slightly smoky notes in the aroma and a gentle, malty, non-astringent taste reminiscent of unsweetened cocoa. Keemun is said to have floral aromas and wooden notes. Some of Keemun's characteristic floral notes can be attributed to a higher proportion of geraniol, compared to other black teas. Among the many varieties of Keemun perhaps the most well-known is Keemun Mao Feng . Harvested earlier than others, and containing leafsets of two leaves and a bud, it is lighter and sweeter than other Keemun teas. Another high grade variety, containing mostly leaves and stronger than others, is the Keemun Hao Ya . For Western markets, it is separated by quality into Hao Ya A and Hao Ya B categories, the former being somewhat better than the latter. Either has a markedly intense taste. Other varieties include those specifically tailored for the Gongfu tea ceremony (Keemun Gongfu, or Congou ) and Keemun Xin Ya , an early bud variety, said to have less bitterness. Black tea  ｜  Anhui   ｜  Complete fermentation   ｜  Spring and Summer

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Qimen Mao Feng

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