We don't know when or if this item will be available.
“Doulton’s Shakespeare: A Tasting Note in 5 Acts Act IV scene 4 O! for a muse of fire, that would ascend The brightest heaven of invention! A kingdom for a stage, princes to act, And monarchs to...” Read full tasting note
“Yum, this tea was an excellent choice to have waiting for me in the Breville this morning (last exam of the term coming up in a couple hours!). It’s nice and full. Smoky and pretty astringent. Very...” Read full tasting note
“Cold brewed 3 cups with 1 tbsp. leaves, and let sit for 21+ hours. This also pours a lighter color than I expected it too – darker than the darjeeling from this same sample collection, but not as...” Read full tasting note
“This is an interesting tea, interesting in the flavor it has. I can’t place it at all. It steeps up a dark brown and does have a little astringency and just slight bitterness. Its gently robust and...” Read full tasting note
Often called the burgundy of China teas, this North China Congou is rich, flavorful and appropriate for any time of day. We offer this as our basic Keemun, although it is in the middle range of the standard series.
STEEPING SUGGESTIONS
Leaf Quantity: 2.25 g/6oz cup
Steep Time: 4-5 min.
Water Temperature: 212 degrees (boiling)
Company description not available.
Brewed with the Western method. (First steeping meant to be 4 minutes, but ran up to 6 due to a distraction at work.)
The dry leaf aroma smells of maple syrup and plums. The dark amber liquor is full-bodied, clear, thin-textured, and brisk with flavor. All at once I taste smoke, malt, honey, and fruit.
This is my first Keemun, and even though it is only my first, I think it served as a good introduction to this type of tea. A brand new and very interesting gustatory experience.
