1.25 tsp for 250mL water 100C, steeped 4 minutes 15 seconds.
Dry leaf: mostly small brown to black wiry leaves. Aroma: Keemun toastiness.
Wet leaf: dark browns, aroma of tannins and minerals.
Liquor: gorgeous dark red-brown. Keemun gives way to Darjeeling’s bite, which leads into a strong Ceylon finish with mineral and especially copper notes. It feels like the different teas in this blend travel over the tongue, in an orderly queue. Slightly bitter — often a risk with Keemun. Very nice blend, and strong enough to cut through and then complement other strong tastes. I imagine this would go beautifully with smoked salmon, or a sweet cake.