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China Keemun, Chuen Cha, Teahaus 560

Tea type
Black Tea
Ingredients
Not available
Flavors
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Caffeine
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Certification
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Edit tea info Last updated by Alex
Average preparation
205 °F / 96 °C 2 min, 30 sec

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1 Tasting Note View all

  • “This tea has a slightly smokey flavor which complements the underlying chocolate and wet leaf tones. For those adverse to the liquid smoke like taste and smell of Lapsang Souchong, this tea is a...” Read full tasting note
    85
    spatzier 5 tasting notes

From Ann Arbor TeaHaus

A treasured tea from southern Anhui Province, Keemun is a grown and produced near the famous Huang Shan mountains. This represents one of the finest grades available boasting a velvety mouth feel and subtle notes of cocoa, leather and wet earth. The sienna cup is understated, yet noble.

Prep: 3g of tea leaves (1 heaping tsp) per 8oz cup of filtered, boiling water. Allow to brew 2 min.

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1 Tasting Note

85
5 tasting notes

This tea has a slightly smokey flavor which complements the underlying chocolate and wet leaf tones. For those adverse to the liquid smoke like taste and smell of Lapsang Souchong, this tea is a pleasant balance between smokiness, earthen leaf, and more floral qualities.

Among Keemun’s this is a good to great one, but not fantastic. It is more smokey/floral and less chocolatey than the Keemun 1110 from The Republic of Tea. A subtle sweetness lingers after each sip.

Good with milk, given it’s smokey flavor, especially when brewed for 3-5 minutes. Milk enhances the smoke and earthen leaf tones, diminishing floral and chocolate notes. I personally avoid milk with this tea, unless I happen to over-brew.

VALUE
At $3.72-3.26/oz (1.7oz/1.1lb respectively) this tea is moderately priced and a very good value, especially considering it’s multi-brew capacity and the price The Republic of Tea’s Keemun 1110 Full Leaf at $3.71-2.8/oz (3.5oz to 1lb respectively).

THE BREW
Best when brewed between 195-205ºF and for 2-3 minutes. Short 2-3 minute brews produce a delicate mouth feel while longer 4-5 minute brews enhance the astringency and bitterness.

Preparation
205 °F / 96 °C 2 min, 30 sec

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