A never before opened packet of this has been sitting on my counter for a while. I’ve been waiting for the right time to give it a try.

I always think Keemun leaves are fascinating in a iron filings sort of way. They look like if you held a magnet against them they’d jump right up. The picture is very accurate. They have a very earthy smell in the packet, a dark smell with a sharp, high note.

For me, the liquor wasn’t all the coppery. Unless your penny has been in circulation for a while. It’s much darker than the color I know as copper, but has a reddish/orangish tinge.

The aroma suggests something deep and flavorful. There’s a slightly bready note and a tad of smoke. I had never heard “the burgundy of teas” before, but I get it. It has the same feel.

The flavor is very nice. At first, it seems somewhat less complex than the smell suggests it might be. But the finish and aftertaste belie that impression. There’s a sweetness to it and the smoke is subtle, which I like. The mouthfeel is pretty interesting. Soft and smooth. There’s a dark cocoa note, like a baking chocolate, a slight metallic/potato note and something that’s a cross between coffee and caramel, but not really either.

Not my favorite Keemun as I don’t love the metallic/potato aspect. But everything else about it is lovely.

Flavors: Bread, Caramel, Cocoa, Coffee, Metallic, Potato, Smoke

Boiling 3 min, 30 sec 2 tsp 17 OZ / 500 ML

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I got obsessed with tea in 2010 for a while, then other things intruded, then I cycled back to it. I seem to be continuing that in for a while, out for a while cycle. I have a short attention span, but no shortage of tea.

I’m a mom, writer, gamer, lawyer, reader, runner, traveler, and enjoyer of life, literature, art, music, thought and kindness, in no particular order. I write fantasy and science fiction under the name J. J. Roth.

Personal biases: I drink tea without additives. If a tea needs milk or sugar to improve its flavor, its unlikely I’ll rate it high. The exception is chai, which I drink with milk/sugar or substitute. Rooibos and honeybush were my gateway drugs, but as my tastes developed they became less appealing — I still enjoy nicely done blends. I do not mix well with tulsi or yerba mate, and savory teas are more often a miss than a hit with me. I used to hate hibiscus, but I’ve turned that corner. Licorice, not so much.

Since I find others’ rating legends helpful, I added my own. But I don’t really find myself hating most things I try.

I try to rate teas in relation to others of the same type, for example, Earl Greys against other Earl Greys. But if a tea rates very high with me, it’s a stand out against all other teas I’ve tried.

95-100 A once in a lifetime experience; the best there is

90-94 Excellent; first rate; top notch; really terrific; will definitely buy more

80-89 Very good; will likely buy more

70-79 Good; would enjoy again, might buy again

60-69 Okay; wouldn’t pass up if offered, but likely won’t buy again

Below 60 Meh, so-so, iffy, or ick. The lower the number, the closer to ick.

I don’t swap. It’s nothing personal, it’s just that I have way more tea than any one person needs and am not lacking for new things to try. Also, I have way too much going on already in daily life and the additional commitment to get packages to people adds to my already high stress level. (Maybe it shouldn’t, but it does.)

That said, I enjoy reading folks’ notes, talking about what I drink, and getting to “know” people virtually here on Steepster so I can get ideas of other things I might want to try if I can ever again justify buying more tea. I also like keeping track of what I drink and what I thought about it.

My current process for tea note generation is described in my note on this tea: https://steepster.com/teas/mariage-freres/6990-the-des-impressionnistes


Bay Area, California



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