Keemun Mao Feng is the most prominent black tea in The Orient and is among the elite of all Chinese teas. It was first exported to England in 1875 and since then it has been a favourite for tea connoisseurs in America and Europe.
Pantenger’s Organic Keemun black tea Loose leaf has an aroma that combines the scent of rose and orchid. The tea is refreshing and has a natural sweetness. The liquor is coppery orange and the leaves are fine, tight and a little twisted.
Keemun is one of the finest examples of Congou type tea. Congou is a western distortion of Kong Fu (same as the martial art). It means disciplined skill and effort. Both of these are essential for shaping the fine leaves without breaking them.
About Keemun Tea
Pantenger Keemun is organically cultivated at Wen Jia tea garden in Zhejiang province. The tea garden is located on a high mountain at an altitude of 3000ft to 3600ft above sea level. This rural area remains unpolluted from industrial development.
At the tea factory, the Tea Master uses the traditional method for processing tea. The process takes about three times the time that is required to make Ceylon or Darjeeling teas.
Keemun black tea was first produced in 1875 and it was named after Qimen town where it was first produced. Up until that time, the area had been a producer of green tea only.
She Ganchen was a young official whom at first ignored his father’s advice that learning a skill has a better future than becoming an empire servant.
Within a very short space of time, his protector in the army was removed and She Ganchen lost his position.
He regretted not listening to his father’s advice and joined a tea company in Fujian that was successfully exporting tea to England. He carefully learned the black tea process and in1873 he moved back to his home in Qimun to open the first of three black tea factories. He applied the black tea process to the leaves that were supposed to become green tea.
The unique flavour of the new black tea became popular fast. Soon many other green tea companies started producing black tea.
Brewing a perfect cup:
A great cup of tea requires three elements: great tea, water and a tea master (you).
The right amount of tea is 1 teaspoon (2 to 3 grams) / 6 Fl. Oz. of water (200°F – 212°F).
Brew for 2 to 3 minutes.
Lower quality Keemun tea is usually used to make English Breakfast tea either plain or blended with other black teas such as Assam or Kenyan black tea. English Breakfast tea is supposed to be drunk with milk and sugar. Lower quality Keemun is woody and has a strong body.
High grade Keemun such as Pantenger’s Keemun Mao Feng has a natural sweetness and a floral aroma and the body is medium light. Adding milk or sugar is not necessary and for a tea purist this would be a sacrilege.
Water quality: filtered or spring water is recommended. Water containing high amounts of minerals or excess chlorine will make your tea tasteless.
Ingredients: Organic Black Tea.