Nannuoshan in search of authentic keemun black tea
I spent a few days in the mountains of the Qimen county in search for authentic Qimen Hong Cha (aka Keemun) and Huangshan Maofeng.
Read the blog:
http://www.nannuoshan.org/blogs/blog/19178067-the-real-keemun-black-tea
The last week was very intense and completely dedicated to the teas of Fujian. Using Fuzhou as a base, I travelled in the regions where the Minhong Gongfu superior black teas and the Fuding white tea are produced. The blog will be published next week.
Gabriele
Which leaf shape did you get for the keemun? How does the flavor of the teas compare to the previous version you sold? Always enjoy your blogs!
I got Qi Mei (eyebrown shape). Last year got Maofeng and Xiang Luo instead.
Both last year Qi Hong where dried in the charcoal basket, therefore featured a smoked taste.
This year I both one smoked and one not smoked tea.
The not smoked one is very different than last year’s tea. Fresher, more complex in taste but less intense.
The smoked one is similar to the last year’s tea. It seems to me that the smokiness is more light this year. I will compare the tea when I am back home. I still have some from last year.
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