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The highest grade of Keemun black tea from China, this does not come cheap. I don’t remember the exact price but I have the label marked with an asterisk which means it was pricey. Dry leaves are brittle and black and look like tiny short sticks. They are not gunpowder fine but not very large either. Brews up nice and dark and reminds me of Lapsang Souchon and while it’s not smoked, it has a very strong smokiness to it. Tanins are present as well as very noticeable acidity, almost like you squeezed a few drops of lemon into your morning tea. Viscosity is on the medium range, and it coats your tongue nicely. If you rub your tongue against the insides of your mouth, you’ll taste the residual tanins/tea which linger for quite a while after you’ve swallowed.

Preparation
Boiling 4 min, 0 sec

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I love tea. I have been drinking tea at least twice a day for over 5 years. I enjoy all types of tea but like Chinese and Japanese the most, though I drink Indian mostly (go figure). Accurate tea preparation is very important to me and I am very methodical in my approach.

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Santa Barbara, CA

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http://www.sygyzy.com

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