Keemun Black

Tea type
Black Tea
Ingredients
Not available
Flavors
Baked Bread, Creamy, Earth, Grain, Malt, Mineral, Smoke, Smooth, Hay
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Blodeuyn
Average preparation
205 °F / 96 °C 3 min, 15 sec 9 oz / 266 ml

Currently unavailable

We don't know when or if this item will be available.

From Our Community

1 Image

0 Want it Want it

1 Own it Own it

2 Tasting Notes View all

From Floating Leaves

Our Keemun Black Tea is produced in An Hui China. Keemun Tea can be the most known Chinese black tea. This keemun is made from tiny tea leaves and it’s malty. You can enjoy this black tea alone or you can have this keemun with buttery food. It’s a fantastic breakfast tea!

About Floating Leaves View company

Company description not available.

2 Tasting Notes

78
972 tasting notes

My first tea of the morning is a sample from Blodeuyn. Keemun is one of the black teas that I want to try more of, since my experience so far is fairly limited. I heard early-on that they’re supposed to be smoky, and I haven’t really seen that too much in the ones I’ve tried. This tea has very small leaves, and they’re thin and black. Dry scent is musty hay with malt and some smoke. These leaves are very easy to measure, so I actually used a level teaspoon this time! :P I let it steep for 3 minutes at 200 degrees.

The aroma is an interesting juxtaposition of creamy and smooth with mineral and smoky. And the taste is the same way! The texture is very smooth and there’s a definite creaminess to the taste, but there’s also a fairly strong mineral note and a touch of smoke in the background. In the middle is a grainy/bready note and some malt, helping to bring the two sides together. A very interesting, almost split personality tea. And a somewhat smoky Keemun! :)

Flavors: Baked Bread, Creamy, Earth, Grain, Malt, Mineral, Smoke, Smooth

Preparation
200 °F / 93 °C 3 min, 0 sec 1 tsp 8 OZ / 236 ML

Login or sign up to leave a comment.

45
25 tasting notes

Dry leaf aroma: Pure cocoa.
Dry leaf appearance: http://instagram.com/p/sc5ybFlcOu/

Wet leaf aroma: Smoky with a hint of damp hay.
Wet leaf appearance: http://instagram.com/p/sc6h_ylcPv/

Preparation: Brewed western style in an all glass infuser mug.

First steeping: 3 minutes 30 seconds at 205 degrees. Smoky aroma with notes of earth and hay. While the cup is hot I taste strong smoke and malt flavors, with a hint of bitterness. As I let the cup cool the bitterness is more pronounced.

Second steeping: 4 minutes at 205 degrees. Almost identical to the first steeping.

I was hoping the second steeping would bring out more flavor but I think I just personally perceive this tea as a very smoky Keemun. I’ve never experienced a smoky flavor in Keemun before and I’m not sure I will finish the sample package, though I’ve considered using it in a custom Breakfast blend.

Flavors: Earth, Hay, Smoke

Preparation
205 °F / 96 °C 3 min, 30 sec 1 tsp 10 OZ / 295 ML
boychik

1tsp or less of maple syrup will solve the problem;). Try it.

Blodeuyn

Oh nice, I will try that! :)

Cheri

I don’t even use that much maple with smoky teas. Just a few drops makes a huge difference.

Login or sign up to leave a comment.