This is a good example of Keemun teas. A lovely complexity rich in a subtle orchid like flavor. Really a good tea with a nice level of sweetness.
“This is a good example of Keemun teas. A lovely complexity rich in a subtle orchid like flavor. Really a good tea with a nice level of sweetness.” Read full tasting note
“Rich and chocolately (not sweet – more like cocoa). I was initially intimidated by this tea and found the taste a little overwhelming (I may have brewed it too strong). Its now one of my...” Read full tasting note
From the world-famous tea gardens of Anhui Province (Eastern China), Keemun’s tea gardens are well known for producing world-class black teas. “Hao Ya”‘meaning fur-covered tips’are harvested in the spring and carefully fermented (oxidized) into black tea. The tiny tips pack surprisingly strong flavors; they are well-balanced and complex, with lots of unique “keemun” flavors. Keemun black teas are often compared to Burgundy wines. Always exceptional, these teas offer complexity and full flavor without any hint of aggressiveness.
Preparation Imperial Keemun is best prepared in a regular teapot or in individual steeping cups. (For gong fu preparation we recommend using a pot specially reserved for Keemun since this tea’s distinctive flavor and aroma will be readily absorbed by the porous surfaces of unglazed Yixing wares and imparted to other teas prepared in the same vessel.) Allow approximately 1 tsp. per person and an infusion time of 2-3 mins. with 90’-95’C (194’-203’F) water. Resteep by gradually increasing time and temperature.
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