Jin Jun Mei Deluxe

Day 9 of the Kiani advent calendar. I brewed this up gong fu style in a pretty floral ceramic gaiwan I’ve been wanting to test drive. I didn’t count the number of steeps but it was somewhere in the 5-10 range. Somehow it was never as strong as I wanted it to be, even when I used less water and longer steep times later on. Mostly I got a malty, bready flavor at the front of the sip and a lingering cinnamon note. Earlier steeps had a caramel sweetness that mostly faded away in later steeps (though I got some honey in the final steep, which I made using very little water and brewing for 5 minutes). This is another one of those times where I just wish I had a little more leaf to really get to know the tea and decide how I feel about it – I suspect it’s a pretty tasty brew if you can get the parameters right and get it not feeling quite so thin.

Day 10 is a black Kiani tea canister. It’s not airtight so I wouldn’t actually use it to store my loose teas, but I deconstructed it and put it to use. The lid is made of wood, very cute, and about the right size, so I repurposed it as a coaster. The container itself is now holding some little tea samples.

Adventaggedon Day 13: Tea 2/8

I wish I could have brewed this gongfu but I was short on time before leaving the office for my dentist appointment so I just made it grandpa style. I felt like it was really soft – like, much softer than it should have been grandpa style in the size of vessel I was brewing it in. But aside from the surprisingly soft body of the tea I did enjoy it a lot. I found it very raisin heavy, and ultimately the taste reminded me a little of cinnamon raisin bread.

It was good, but I definitely have a preference for the Jin Jun Mei that was included earlier in the advent.

Kiani Tea Advent Calendar 2021 – Day 13

So I was considering steeping this one gongfu, since it’s “deluxe” and all. But as it turns out, I can’t seem to find the time today. So heathen-style it is!

Well, it’s definitely scrumptious. It actually reminds me of a cross between Fujian and Taiwanese black teas. There’s a bit of that Fujian caraway or rye bread character, but the rest is all luscious sweet creamed honey with a dusting of cinnamon, complemented by slightly tart dried fruit, perhaps dried apricots and cherries? Alongside the honey is a different, clearer sweetness, like sugarcane. Definitely a deep, dark cocoa note as well, and some aromatic wood. A touch of hay and a sprinkle of raw oats comes out at the end of the sip, and a very slight floral note.

Anyway, all the things! I’m sure I’m missing some of the things I’m tasting as there’s a lot going on. By scent alone though, I would’ve guessed a Taiwanese black tea here as it’s all raw, unfiltered honey and cinnamon.