This is definitely a lovely Keemun. I don’t like it quite as much as the Mao Feng Imperial as I don’t find it quite as bold in flavor and taste, but its nice nonetheless. It is a slightly more tender and malty Keemun with a whiff of high quality Darjeeling mouth feel. The smell of the dried leaves is robust and aged with a hint of deep red wine. Brewed it is very smooth with a nutty caramel smell and a bit of cocoa and spice on tasting.
I started drinking coffee at the age of 12, but I have recently found that the coffee I always enjoyed gives me headaches. Luckily I have no such issues with tea. I have just begun to discover the joys of a good cup of tea and figuring out what I like and don’t. So far I prefer black tea either Fujian, Keemun, Assam or Darjeeling that are fruit forward with a wisp of acidity or smokiness. I occasionally will drink green, jasmine or a bold white, but typically just to change things up. I hate fake fruit flavors, bitter tea or blah tea with no punch.
I live in the desert southwest, so in the hot summer afternoons you’ll likely find me iced tea in hand with a slice of lemon and sprig of mint. I also am a semi-foodie who enjoys a sharp sauvignon blanc, a jammy zinfandel or a dirty martini with the stinkiest cheese possible.
I am science nerd librarian with a love of fantasy books and astronomy. I am slowly writing a novel and dream of becoming a real writer and escaping the stacks.
Arizona
