Brewed this western style, using a Finum basket. Gave it 3-4 minutes, and it needs that time to open up.
The leaves are long, long, long and blacker than a moonless night. They take time to open up, and patience is required for them to release their exquisite flavors.
This is very gently smoked tea, that tastes like a very, very good Keemun – it has some of the malt/bread flavor to it, with a gentle smokiness that does not feel artificial, but gives it depth and body. There is something of the sweetness of sugar to it, and I did not experience any astringency when drinking it. A great intro to smoked teas,and a wonderful companion for a cold winter’s night, in a large steaming mug, with your hands wrapped around it for warmth.
Norbu did it again!

Flavors: Baked Bread

Boiling 4 min, 0 sec

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An Israeli computer programmer with a passion for tea (mostly bought in yearly shopping sprees in the UK), particularly black, oolong and white. I don’t generally enjoy flavoured teas or herbal infusions, but if a tea sounds interesting and smells nice I’ll most definitely try it. I drink several cups of tea a day, usually one or two in the morning, another one after lunch and one or two in the evening. My favourite tea so far is Lao Cong Zi Ya from Norbu Tea, but I’m constantly trying new teas. Only in the past year have I branched into Pu’erh and non-roasted oolongs. Finding good tea in Israel is difficult, so I import most of my teas from yearly visits to London, or from online retailers. If you see something in my cupboard that sparks your interest and you would like to swap with me, then please message me. I’m almost always up for a swap.


Tel Aviv, Israel

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