Sample purchased by self. I used my own parameters for the evaluation. Brewed in a porcelain gaiwan, drank from a white porcelain cup. Steeping times: 20 seconds, 10, 20, 30; 1 minute, 2, 6.
I pretty much only pick out a tannic aroma from the dry leaf, which consists of small and short leaves, many broken. The dry leaf aroma changes and becomes more complex after I let the leaf rest in the heated gaiwan, which brings out a light chocolate note and strong purple raisins note. The wet leaf aroma returns to tannins but also equally smells of molasses.
The liquor is dark orange and clear. Overall, this is a brisk, strong-bodied keemun. It doesn’t undergo evolution during the session. Although I read that this keemum would better suit Western-style brewing, I wanted to see how it would brew in the a gongfu session. The first four infusions not only taste brisk, but have the typical keemun thick sweetness of molasses and honey. The tannins rest on the tongue, while the sweetness sticks to the back of the throat. The aftertaste is also sweet but short.
One can easily finish the session with the fourth infusion. Beginning with the fifth, the strength of the tannins declines, although the sweetness remains. This keemun is done by the sixth and seventh infusions, in which a smokiness replaces everything.
Keemun Grade 2 makes an easy-going breakfast tea. Good quality for the grade.
