Apple Harvest

Keemun tea, also known as Qimen tea, is one of China’s most celebrated black teas, originating from the misty mountains of Anhui Province. First crafted in the late 19th century, Keemun quickly became a favorite in the West and remains a cornerstone in many classic blends. Its reputation comes from its beautifully complex flavor profile — soft stone‑fruit notes, a whisper of smoke, and a gentle malty depth reminiscent of unsweetened cocoa. Some varieties carry floral hints and subtle woody tones, and when steeped longer, Keemun develops an even richer, fuller character. Among the many Keemun styles, Keemun Mao Feng (祁門毛峰) is the most prized. Harvested earlier in the season and made from tender leaflets of two leaves and a bud, Mao Feng is naturally lighter, sweeter, and more refined than other Keemun teas. This is the variety we carry — elegant, smooth, and wonderfully aromatic. Keemun’s production is a careful, time‑honored process. Harvesting & Withering: Small, delicate leaves are hand‑picked in the early morning, then laid out to wither under soft sunlight or in a well‑ventilated room. This gentle step reduces moisture and prepares the leaves for shaping. Rolling & Oxidation: Once pliable, the leaves are rolled to release their natural enzymes and essential oils, giving Keemun its signature twisted appearance. As they oxidize, the leaves transform from green to deep brown, developing the tea’s layered flavor. Firing & Drying: When the perfect oxidation level is reached, we fire the leaves to lock in their character, then dry and sort them —preserving the tea’s distinctive aroma and reddish‑brown liquor. Keemun Mao Feng brews into a beautiful amber‑red cup with a fragrance often compared to orchids or roses. Its taste is smooth, lightly sweet, and full of gentle complexity — fruity, floral, slightly smoky, and never harsh or overly astringent. It’s a black tea that feels both comforting and sophisticated.