80

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.

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Writer and tea fiend. Author of THIS MARLOWE, DELUDED YOUR SAILORS, SKY WAVES, DOUBLE-BLIND, and THE SHADOW SIDE OF GRACE.

I prefer straight teas but will try almost anything … so long as it’s not tainted with hibiscus. I loathe hibiscus.

Floral oolong and complex black teas are my favourites.

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St John’s, Newfoundland, Canada

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