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As if I hadn’t had enough caffeine today, I decided to rip into a bag I received from Rare Tea Cellar – an oak-aged Keemun. I’m a sucker for anything that says “cask-conditioned” or “oak-aged” in the title. Although, that usually applies to beer, not tea.

This is very much a Keemun through-and-though, only a lot bolder. Like Assam bold, only with a bit more seniority. It’s hard to pick up on what the oak barrel contributes, but it is easy to see that this has all the trappings of a semi-aged hong cha. The flavor has a sense of “experienced” to it. Funny thing, too, the wood-sweet aspects of the Keemun are there, but there’s a wildernessy presence as well – usually a trait found in Yunnan blacks.

All said, I’m sold on the oak-aging thing.

Preparation
Boiling 3 min, 0 sec
KittyLovesTea

Ooohhh this sounds delicious!

Geoffrey Norman

And I just realized I had the information in reverse.

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KittyLovesTea

Ooohhh this sounds delicious!

Geoffrey Norman

And I just realized I had the information in reverse.

Login or sign up to leave a comment.

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I moonlight as a procrastinating writer and daylight as a trader of jack. I appreciate good tea, good beer, and food that is bad for me. Someday I’ll write the great American novel. And it’ll probably have something to do with tea or beer…or both. In the meantime, I subsist.

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