2tsp for 250mL water @90C, steeped 5 minutes, drunk bare.
The description intrigued me: “toasted cereals, firewood, hint caramelized” — which sounds like a good Keemun, but this is grown in Darjeeling.
Cross a good and subtle Keemun with a lively Darjeeling and you get Lopchu.
It is absolutely delicious. It even has some buttery and mineral notes in the finish. It’s not smoky, not like lower grade Keemuns or a full-on lapsang, but there’s definitely a toasted grains/ Grape Nuts thing happening. It’s a tiny bit drying on the tongue. Some floral notes as it cools.
Complex and fascinating.