Yesterday, I tried a decaf English Breakfast tea which was so lacklustre and unpleasant that I didn’t finish drinking my cup. Even without that contrast, this Keemun would be good, but the comparison makes it stand out even further.

The wet leaves have a strong, sharp scent, rich and caramel-like. The tea is sweet and smoky, with more burnt caramel and a full texture that’s slightly drying towards the end of a sip. There is a very faint taste of tannins.

I also got the ‘premium’ version of this tea, and am excited to try it!

Flavors: Burnt Sugar, Caramel, Drying, Smoke, Sweet, Tannic

200 °F / 93 °C 0 min, 15 sec 3 g 2 OZ / 55 ML

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I like trying unique teas, especially those from areas of the world not known for tea production. It’s always something of a gamble and can lead to all kinds of surprises.

While I’m usually not into flavoured or scented teas, there are definitely exceptions. Hei cha which is not pu-erh tends to be my favourite category of tea, but I like some teas of all types. Smoky, creamy, and honey-like tastes generally appeal to me the most.

Top five teas I’ve had thus far (in no particular order):

Mekong Breakfast from Rakkasan Tea Company

2015 Gao Jia Shan “Cha Duo Tang” Wild Harvested Hunan Fu Brick Tea, from Yunnan Sourcing

Asahina Gyokuro “Hon Gyokuro” from Hojo Tea

Any good Lapsang Souchong

2018 Cha Yu Lin “Liu Bu Xi Village” Tian Jian Basket Tea from Yunnan Sourcing


Rural New England

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