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This is a very mild Qimen (“Keemun”) black tea from China. The leaves are large—about an inch long, dry—and wirey, with a nice lightly cocoa odor. I brewed a teaspoonful (actually a large pinch of about 1.5 g) in 8 oz boiling water for 4 min. In a fabric drawstring teabag. This produced a clear brown liquor with flavors of stewed vegetal fruits over top of a light keemun flavor. Not as strong in character as I would like. I’ve had better Qimen teas at lower price from this and other vendors. Just my subjective opinion, YMMV.

Flavors: Stewed Fruits, Vegetal

Preparation
Boiling 4 min, 15 sec 1 g 8 OZ / 236 ML
TeaEarleGreyHot

Following up on my first note, I subsequently brewed another 2.5 g in a glazed tea pot for 4 min. Two steeping’s in that manner, virtually identical. I have attached a photo of representative spent leaves in a saucer, showing virtually intact small leaves and a few stems and a few buds. I stand by my original comments: smooth, muted, not as intensely flavored as I would like. Notes of dirty cardboard. I see no reason for this to be higher priced than the Keemun Mao Feng Premium, which tastes far better, unless a person really likes large leaves.

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TeaEarleGreyHot

Following up on my first note, I subsequently brewed another 2.5 g in a glazed tea pot for 4 min. Two steeping’s in that manner, virtually identical. I have attached a photo of representative spent leaves in a saucer, showing virtually intact small leaves and a few stems and a few buds. I stand by my original comments: smooth, muted, not as intensely flavored as I would like. Notes of dirty cardboard. I see no reason for this to be higher priced than the Keemun Mao Feng Premium, which tastes far better, unless a person really likes large leaves.

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Left-coast reared (on Bigelow’s Constant Comment and Twinings’ Earl Grey) and right-coast educated, I’ve used this moniker (and Email) since the glory days of AOL in the 90’s, reflecting two of my lifelong loves—tea and ‘Trek. Now a midwestern science guy (right down to the Hawaiian shirts), I’m finally broadening the scope of my sippage and getting into all sorts of Assamicas, from mainstream Assam CTCs to Taiwan blacks & TRES varietals, to varied Pu’erhs. With some other stuff tossed in for fun. Love reading other folks’ tasting notes (thank you), I’ve lurked here from time to time and am now adding a few notes of my own to better appreciate the experience. You can keep the rooibos LoL!
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Photo with Aromatic Bamboo Species Raw Pu-erh Tea “Xiang Zhu” by Yunnan Sourcing, which is most definitely aromatic!

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Chicagoland-USA

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