If you love black tea but want something a little more elegant than an everyday breakfast cup, meet Keemun Mao Feng. This classic Chinese black tea is smooth, fragrant and gently winey, which is why tea lovers have long called Keemun the "Burgundy of tea." It's one of those teas that rewards a slow first sip.
Where Keemun Comes From
Keemun is an older Western spelling of Qimen (say it roughly "chee-mun"), a county in China's Anhui Province. For centuries, Qimen made green tea. That changed in 1875, when a former official named Yu Ganchen came home from Fujian, where black tea was doing well, and started making black tea with Fujian methods. Around the same time, local tea maker Hu Yuanlong turned his own factory over to black tea, so both men are remembered as Keemun's founders.
The new tea caught on quickly in the West and became a favorite in classic black tea blends. Not bad for a tea with a birthday less than 150 years old, which is young by Chinese tea standards.
What "Mao Feng" Means
Mao feng roughly translates to "hair tip" or "downy tip," a name used for teas made from young, tender leaves and buds. Our Keemun Mao Feng is picked only in March and April, and its leaves are tightly rolled. That careful rolling is part of what gives the cup its deep, concentrated flavor.
How It Tastes
Brewed, Keemun Mao Feng pours a reddish liquor that's reasonably thick, juicy and very clean. The famous "Qimen fragrance" is often described as orchid-like, floral and lightly fruity, with a winey depth underneath. It has plenty of character without the heavy, malty punch of an Assam, so it's easy to enjoy on its own.
Some people say a splash of milk brings the fragrance forward even more. Try a cup plain first, then one with milk, and see which you prefer. With good storage, the tea also tends to grow deeper and more mellow over time.
How to Brew Keemun Mao Feng
Keemun is a forgiving tea to brew. Here's a simple starting point:
Leaf: 1 rounded teaspoon (about 2–3 g) per 8 oz cup.
Water: freshly boiled, about 205–212°F.
Time: 3–5 minutes. Go shorter for a lighter, more floral cup, or longer for more body.
Adjust: if it ever tastes harsh, shorten the steep before you cut back on leaf. Our guide to why tea turns bitter has more easy fixes.
Give the leaves room to open up. A roomy infuser, a teapot with a strainer, or one of our reusable cotton tea bags all work well. For more on brewing every type of tea, see our tea brewing guide.
What to Pair It With
Keemun's winey, slightly fruity character makes it a great partner for food. A few favorites:
Dark chocolate: the tea's clean finish cuts through the richness.
Fruit and nut bread: a natural match for Keemun's juicy, dried-fruit notes.
Roast duck or other savory roasts: the tea has enough depth to stand up to richer dishes.
If You Like Keemun, Try These Too
Keemun is a great doorway into Chinese black teas. If you enjoy it, you might also like the golden-tipped Golden Monkey, the smooth, golden-budded Golden Yunnan, or the hand-rolled Black Dragon Pearls. And if you like a brisk, classic morning cup, our English Breakfast is always a good choice.
Like every tea at Beantown Tea & Spices, Keemun Mao Feng is quality loose-leaf tea at an affordable price, and it comes in sample and larger sizes so you can try it before you stock up. Shop Keemun Mao Feng or browse our full black tea collection.