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I was never a very big Keemun fan. It took a few Hao Yas and a couple of Mao Fengs to convince me otherwise. Since then, I’ve come to extol virtues whenever they are present. This one, however, was an unusual beast altogether. Given the name, I decided to adopt a “ghetto gongfu” method of prep. I did four different infusions – ranging from a minute to three minutes – and each had a decidedly different story to tell. The first couple o’ steeps turned up a golden liquor with a smoky, malt-sweet, mildly cocoa-ish cup. Latter steeps changed to a nuttier, woodier cup with a beguiling boldness.

I confess I am now a Keemun fan.

Full Review: http://www.teaviews.com/2011/01/18/review-tao-tea-leaf-keemun-gongfu-2/

Preparation
205 °F / 96 °C 1 min, 30 sec

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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.

Tea Blog: http://www.steepstories.com

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Oregon

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http://www.lazyliteratus.com

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