96

Tea of the morning……

Wow. I was honestly not expecting much from this one. It looks pretty much like any other Keemun I have tasted. (There are little windows to see inside the sample tins.) I was pretty sure it was going to be the one tea out of four that I was seriously interested in trying from Joseph Wesley, that I could easily eliminate from my list. Well, I was completely wrong. Reading the description, it comes from the region of my favorite Tanyangs. So the opinion that this tea falls somewhere in taste between my beloved Tan Yang Te Ji from TeaSpring, and a high quality Keemun makes sense.

Ever so slight hint of floral, but this totally works. The sip is smooth, with a classic Keemun flavor (super light on the smoke, but it is there, more of a chocolate note than cocoa, and an earthiness). The mouthfeel is heavy. I have tried other Keemuns that leaned more floral in the past, and for some reason, they did not appeal at all. This one definitely makes it work, and work well. Yeah, I need some of this.

(Darn you, Joseph Wesley! As an avid Chinese black tea drinker I was almost sure you could not surprise me, but really, you are 2 for 2!)

Usual mug method.

PS Be sure to read the comments where Joseph Wesley explains the origin of this tea a little more.

Preparation
205 °F / 96 °C 4 min, 0 sec 2 tsp 14 OZ / 414 ML
TeaBrat

ooh, I want some samples too. he hee!

Angrboda

How can it be a Keemun if it’s really a Tanyang??? I’m confused! Keemuns come from Anhui. Is it some sort of cultivar sort of thing like that Taiwanese Assam, maybe?

SimplyJenW

Yes, confusing. Keemun cultivars in Tanyang sounds plausible. I just know it is good, and might inquire at a later date!

SimplyJenW

(Hmmmm. Could also be a loosely named Tanyang…….)

Angrboda

If ever you decide to seek additional information, do let me know. :)

Joseph Wesley Black Tea

First, I’m happy to read that you enjoyed our Keemun Congfu and am especially tickled that you noted the distinct characteristics of this tea. Second, it is true that the name “Keemun” would normally be associated with teas coming from Keemun or Qimen County, Anhui. But, we chose to retain the name Keemun not only because this producer sells the tea domestically under the name Keemun Congfu but because the cultivar used is the same traditionally used for Keemuns. We cannot label the tea “Tangyang Congfu” because it is not made from the cultivars traditionally used for the famed Tangyang Congfu. I went to Tangyang last year, hoping to include a Tangyang Congfu in our collection. What I found, however, was either that the price was too high for me to take the gamble and introduce the tea into the US market (as a nonestablished brand) or the tea was more a showcase tea that might have looked interesting but really didn’t taste very good. What I didn’t expect to find in Tangyang, however, was our #5. As stated in the review it has a delicious savory uniqueness not often found in Chinese black teas. Because of this uniqueness I decided to include it in the lineup even though it is grown in Fujian (not to mention these producers are one of my favorites, and I’m a sucker for kind and passionate growers!) Finally, I originally intended to introduce a Keemun Mao Feng from Qimen County but ran into problem and was not able to get the logistics sorted before I launched last July. I’m headed back to China in April with mission No. 1 being to secure a lot of the Keemun Mao Feng from the producers I met last year to bring back a more traditional Qimen tea in the collection. Thanks again for your support!

SimplyJenW

Thank you so much for the explanation. Of course, I ordered a tin before knowing because it was just so good!

Angrboda

Cultivars! I guessed it! \o/

Thanks for the explanation, Joseph. Keemun is one of my favourite types (Tanyang being the most favouristest favourite, where I am not above drawing hearts one the label), and Fujian is my favourite tea producing area, so I’m very intrigued by this. Do you by any chance ship to Europe, and if you do, what would it cost for, say 100g + some samples in a rough estimate? (If you don’t ship to Europe, I may have to ally myself with a friend who can shop for me and forward it… Very very intrigued indeed.)

Joseph Wesley Black Tea

Angrboda – we don’t generally ship to Europe but can work out a way to get you tea offline. We’ve the done this in the past with customers in South America. You can go to our website www.josephwesleytea.com and send a message. I receive directly all of these emails and will be able to work something out with you. cheers, Joe

Angrboda

Thank you very much! I have done so. (Don’t tell Husband!)

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Comments

TeaBrat

ooh, I want some samples too. he hee!

Angrboda

How can it be a Keemun if it’s really a Tanyang??? I’m confused! Keemuns come from Anhui. Is it some sort of cultivar sort of thing like that Taiwanese Assam, maybe?

SimplyJenW

Yes, confusing. Keemun cultivars in Tanyang sounds plausible. I just know it is good, and might inquire at a later date!

SimplyJenW

(Hmmmm. Could also be a loosely named Tanyang…….)

Angrboda

If ever you decide to seek additional information, do let me know. :)

Joseph Wesley Black Tea

First, I’m happy to read that you enjoyed our Keemun Congfu and am especially tickled that you noted the distinct characteristics of this tea. Second, it is true that the name “Keemun” would normally be associated with teas coming from Keemun or Qimen County, Anhui. But, we chose to retain the name Keemun not only because this producer sells the tea domestically under the name Keemun Congfu but because the cultivar used is the same traditionally used for Keemuns. We cannot label the tea “Tangyang Congfu” because it is not made from the cultivars traditionally used for the famed Tangyang Congfu. I went to Tangyang last year, hoping to include a Tangyang Congfu in our collection. What I found, however, was either that the price was too high for me to take the gamble and introduce the tea into the US market (as a nonestablished brand) or the tea was more a showcase tea that might have looked interesting but really didn’t taste very good. What I didn’t expect to find in Tangyang, however, was our #5. As stated in the review it has a delicious savory uniqueness not often found in Chinese black teas. Because of this uniqueness I decided to include it in the lineup even though it is grown in Fujian (not to mention these producers are one of my favorites, and I’m a sucker for kind and passionate growers!) Finally, I originally intended to introduce a Keemun Mao Feng from Qimen County but ran into problem and was not able to get the logistics sorted before I launched last July. I’m headed back to China in April with mission No. 1 being to secure a lot of the Keemun Mao Feng from the producers I met last year to bring back a more traditional Qimen tea in the collection. Thanks again for your support!

SimplyJenW

Thank you so much for the explanation. Of course, I ordered a tin before knowing because it was just so good!

Angrboda

Cultivars! I guessed it! \o/

Thanks for the explanation, Joseph. Keemun is one of my favourite types (Tanyang being the most favouristest favourite, where I am not above drawing hearts one the label), and Fujian is my favourite tea producing area, so I’m very intrigued by this. Do you by any chance ship to Europe, and if you do, what would it cost for, say 100g + some samples in a rough estimate? (If you don’t ship to Europe, I may have to ally myself with a friend who can shop for me and forward it… Very very intrigued indeed.)

Joseph Wesley Black Tea

Angrboda – we don’t generally ship to Europe but can work out a way to get you tea offline. We’ve the done this in the past with customers in South America. You can go to our website www.josephwesleytea.com and send a message. I receive directly all of these emails and will be able to work something out with you. cheers, Joe

Angrboda

Thank you very much! I have done so. (Don’t tell Husband!)

Login or sign up to leave a comment.

Profile

Bio

My motto: Drink the good tea!

Tea enthusiast, trying to keep up my cardio for the zombie apocalypse. I have come to accept that I am a western brewing black tea drinker as that is where my ‘tea heart’ lies. I started on loose leaf as a way to have my dessert and not suffer the caloric issues. Once I tried it, I was hooked.

I drink what I like, which is mostly China blacks, a few traditionally scented blacks and Earl Greys, plus a flavored tea here and there. I don’t mind spending a bit on premium varieties on occasion, but an expensive tea has to deliver. My favorite places to order are Harney & Sons and Upton Tea Imports. TeaVivre is great for Chinese tea.

My ratings are pretty subjective. If it falls under 70, I may not take the time to post about it unless I had something specific to say. If it is 70-80 I like it, but I will probably not rebuy. Favorites are over 80 and up, but sometimes the less expensive or more easily obtainable version of a similar taste will win out for my cupboard space.

Usual teapot steeping method: 24 oz teapot, 3 perfect scoops of tea (4 1/2 actual tsp), freshly boiled water, 4 minutes. Lightly sweetened.

Usual mug steeping method: 15 oz mug, 1.5 perfect scoops of tea (just over 2 actual tsp), freshly boiled water, 4 minutes. Lightly sweetened.

Usual pan method: 1 1/2 cups water, 2 perfect tsp chai (3 actual tsp). Simmer for 3 minutes. Add 2/3 cup skim milk. Simmer for 2 more minutes. Strain and sweeten.

Usual pitcher method:
5 or 6 Perfect Spoons of tea (this means about 7-9 actual tsp), freshly boiled water, brewed essentially double-strong in my 24 oz teapot for 4 minutes. Fill my Fiestaware Disc pitcher (about 60 oz.) halfway with ice. Add brewed double-strong tea to the pitcher. Stir it a little and enjoy. No additions.

(*SRP is my Sample/Stash Reduction Plan starting on April 12, 2012. I got so far, but just decided it was too fussy to keep track.)

Location

Ohio

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