Friday, January 18, 2013

Keemun Black

Keemun or Qimen black teas are named after Qimen town in Anhui province of China. Qimen is known for its fine green teas (e.g., Huang Shan Mao Feng) and did not start producing black teas until 1876 when Yu Ganchen retired from Fujian to his native village of Qimen.  Mr. Yu applied the processing techniques he observed while he was a government official in Fujian to manufacturing black teas.  Keemun black has been a favorite in breakfast blends.

Two of the Keemun black teas are Mao Feng and Hoa Ya A.   Keemun Mao Feng is likely from the same tea bushes that yield Huang Shan Mao Feng green tea.  Mao Feng simply means fur peak or young downy buds.  Keemum Hoa Ya A is also a bud tea (Hoa Ya). The 'A' indicates that it is a highest grade.  Hoa Ya B is a lower grade.

Keemun Mao Feng
Type:  Black     Producing Country: China    Preparation:  95°C 4 Min

Dry Leaf:  The twisted dark leaves are quite herbaceous.
Wet Leaf:  The leaves are a bit smoky and wet-mossy.
Liquor:      The amber brown tea is smooth and slightly smoky.  It is not astringent but lacks complexity and cocoa notes.

Tee Score: 3 out of 5


Keemun Hoa Ya A

Type:  Black     Producing Country: China    Preparation:  95°C 4 Min

Dry Leaf:  The small black pieces have notes of spices, dried mushrooms and anise.
Wet Leaf:  The leaves smell floral and wicker-like.
Liquor:      The brown tea is full-bodied, rounded, smooth and not astringent.  It has nice cocoa and molasses notes.  It is not smoky.

Tee Score: 4 out of 5