I was never a very big Keemun fan. It took a few Hao Yas and a couple of Mao Fengs to convince me otherwise. Since then, I’ve come to extol virtues whenever they are present. This one, however, was an unusual beast altogether. Given the name, I decided to adopt a “ghetto gongfu” method of prep. I did four different infusions – ranging from a minute to three minutes – and each had a decidedly different story to tell. The first couple o’ steeps turned up a golden liquor with a smoky, malt-sweet, mildly cocoa-ish cup. Latter steeps changed to a nuttier, woodier cup with a beguiling boldness.
I confess I am now a Keemun fan.
Full Review: http://www.teaviews.com/2011/01/18/review-tao-tea-leaf-keemun-gongfu-2/
Preparation
205 °F / 96 °C
1 min, 30 sec
