My very first Keemun tea……
Uh.
I am not really noticing much smoke, but perhaps I should’ve steeped for 2 min rather than 3, because this cup is super bitter and hurts my teeth :/
Sour.
Blech.
I will have to try a resteep for 2 min to see what happens.
Not an awesome first experience so far!
ETA resteep for two min @ 95 degrees wasn’t as bitter by far :)
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For this one I think I go with 190F, because full boil brings out the bitterness.
I think I went with something a bit hotter so thanks for the tip :)
This one is also more ‘rustic’ than some of the other Keemuns, at least in my opinion. :)
Well, not everybody really experiences it as smoky. :) Some keemuns are more flowery than smoky to me. I find the lower grades are more likely to taste a bit smoky and the higher grades more flowery. Personally I tend to prefer the more smoky lower grades. :)
Ah ok, one thing I feel like I’ve read often in the same phrase were the words “Keemun” and “smoky” so that’s all I had to go by :)
I’d probably prefer less smoky! This wasn’t bad as far as that aspect goes.
@Terri – what do you mean by “rustic”?
It won’t be smoky in the same way as lapsang souchong is smoky because it’s a naturally occuring note in keemun. I find keemun primarily grainy in flavour and then with the smoke as a sort of extra little ’ain’t-I-just-lucky!’ sort of add-on. :)
“rustic” = it’s hard to really say what I mean here, LOL, but I recall comparing this Keemun to Teavivre’s Organic Superfine Fragrant Keemun, in which I categorized this one as being more masculine, and/or less refined. I enjoy them both. Although it’s not my habit to sweeten my teas often, Keemuns are especially nice lightly sweetened, especially if you use Maple syrup to sweeten them. :)
Mmmm I may have to try that :)
For this one I think I go with 190F, because full boil brings out the bitterness.
I think I went with something a bit hotter so thanks for the tip :)
This one is also more ‘rustic’ than some of the other Keemuns, at least in my opinion. :)
Well, not everybody really experiences it as smoky. :) Some keemuns are more flowery than smoky to me. I find the lower grades are more likely to taste a bit smoky and the higher grades more flowery. Personally I tend to prefer the more smoky lower grades. :)
Ah ok, one thing I feel like I’ve read often in the same phrase were the words “Keemun” and “smoky” so that’s all I had to go by :)
I’d probably prefer less smoky! This wasn’t bad as far as that aspect goes.
@Terri – what do you mean by “rustic”?
It won’t be smoky in the same way as lapsang souchong is smoky because it’s a naturally occuring note in keemun. I find keemun primarily grainy in flavour and then with the smoke as a sort of extra little ’ain’t-I-just-lucky!’ sort of add-on. :)
“rustic” = it’s hard to really say what I mean here, LOL, but I recall comparing this Keemun to Teavivre’s Organic Superfine Fragrant Keemun, in which I categorized this one as being more masculine, and/or less refined. I enjoy them both. Although it’s not my habit to sweeten my teas often, Keemuns are especially nice lightly sweetened, especially if you use Maple syrup to sweeten them. :)
Mmmm I may have to try that :)