As I enjoy Floating Leaves oolongs thought I’d try one of their black teas.
I expect Keemun/Qimen leaves to be tiny having purchased previously from a different source, but I was taken back by the coffee grind size of these leaves. As it is really bitty I am using a filter when pouring from a small Nixing teapot to cup. So far I am not a fan but I don’t want to waste tea.
If anyone else has had this tea recently perhaps they’d share their method of brewing and tasting notes.
Edit: A small porcelain teapot worked well so I had a few sessions with this tea.
Perhaps it is just this particular production but I found it to be very sour.
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What about the tea do you not like? I had a 2019 pre qing ming Keemun recently that I think might’ve been oxidized just shy of proper (whatever that is) because it has a sour taste and the wet leaf shows a green undertone. The only method that I enjoy for that tea is western with low leaf:water.
Many of my black (red) teas tend to be robust Yunnan’s. I think I must have over leafed my pot with the keemun, it just became muddled. Your brewing tip makes sense, thank you derk I will use the western method in the morning.
What about the tea do you not like? I had a 2019 pre qing ming Keemun recently that I think might’ve been oxidized just shy of proper (whatever that is) because it has a sour taste and the wet leaf shows a green undertone. The only method that I enjoy for that tea is western with low leaf:water.
Many of my black (red) teas tend to be robust Yunnan’s. I think I must have over leafed my pot with the keemun, it just became muddled. Your brewing tip makes sense, thank you derk I will use the western method in the morning.