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I finally got the ratio right and the first steeping came out mildly sweet and buttery, with almost no vegetal flavor to it. My mug holds 12-14 oz, and a just barely rounded teaspoon made a great cup.

This tea is distinctly sweet and a little earthy, and I wouldn’t stop drinking it if I had an endless supply. It is quickly becoming a favorite. The last two times I’ve prepared it I’ve done two steeps, the first for 2 minutes at the recommended temp, then the second adding just a pinch more tea and using boiling water. The second cup is not as strongly sweet in aroma or flavor, allowing more room for the more earthy, malty components to shine

This keemun had a potently sweet aroma, but only a faint sweetness to the flavor, a delicate floral (my wife described it as hibiscus) taste. It left a satisfying mouthfeel that I’ve found missing from some of the teas I’ve had lately.

I always have trouble getting the ratio of tea leaves to water right with this one. I seem to add too much tea to the water. It’s easy to do with the tightly rolled pellets. I need half or less of what I add for other greens. While I say that, I am a big fan of this when I brew it strong. It is a great tea for multiple steeps and tastes like what I view as a quintessential green tea, only maybe a little more of a roasted flavor. A faint sweetness, only a slight “vegetal” edge, the liquid is an amber color, darker than many greens I drink. This will stay one of my go-to green teas for its drinkability and price.