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“As I enjoy Floating Leaves oolongs thought I’d try one of their black teas. I expect Keemun/Qimen leaves to be tiny having purchased previously from a different source, but I was taken back by the...” Read full tasting note
“My first tea of the morning is a sample from Blodeuyn. Keemun is one of the black teas that I want to try more of, since my experience so far is fairly limited. I heard early-on that they’re...” Read full tasting note
“Dry leaf aroma: Pure cocoa. Dry leaf appearance: http://instagram.com/p/sc5ybFlcOu/ Wet leaf aroma: Smoky with a hint of damp hay. Wet leaf appearance:...” Read full tasting note
Our Keemun Black Tea is produced in An Hui China. Keemun Tea can be the most known Chinese black tea. This keemun is made from tiny tea leaves and it’s malty. You can enjoy this black tea alone or you can have this keemun with buttery food. It’s a fantastic breakfast tea!
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As I enjoy Floating Leaves oolongs thought I’d try one of their black teas.
I expect Keemun/Qimen leaves to be tiny having purchased previously from a different source, but I was taken back by the coffee grind size of these leaves. As it is really bitty I am using a filter when pouring from a small Nixing teapot to cup. So far I am not a fan but I don’t want to waste tea.
If anyone else has had this tea recently perhaps they’d share their method of brewing and tasting notes.
Edit: A small porcelain teapot worked well so I had a few sessions with this tea.
Perhaps it is just this particular production but I found it to be very sour.
My first tea of the morning is a sample from Blodeuyn. Keemun is one of the black teas that I want to try more of, since my experience so far is fairly limited. I heard early-on that they’re supposed to be smoky, and I haven’t really seen that too much in the ones I’ve tried. This tea has very small leaves, and they’re thin and black. Dry scent is musty hay with malt and some smoke. These leaves are very easy to measure, so I actually used a level teaspoon this time! :P I let it steep for 3 minutes at 200 degrees.
The aroma is an interesting juxtaposition of creamy and smooth with mineral and smoky. And the taste is the same way! The texture is very smooth and there’s a definite creaminess to the taste, but there’s also a fairly strong mineral note and a touch of smoke in the background. In the middle is a grainy/bready note and some malt, helping to bring the two sides together. A very interesting, almost split personality tea. And a somewhat smoky Keemun! :)
Flavors: Bread, Creamy, Earth, Grain, Malt, Mineral, Smoke, Smooth
Dry leaf aroma: Pure cocoa.
Dry leaf appearance: http://instagram.com/p/sc5ybFlcOu/
Wet leaf aroma: Smoky with a hint of damp hay.
Wet leaf appearance: http://instagram.com/p/sc6h_ylcPv/
Preparation: Brewed western style in an all glass infuser mug.
First steeping: 3 minutes 30 seconds at 205 degrees. Smoky aroma with notes of earth and hay. While the cup is hot I taste strong smoke and malt flavors, with a hint of bitterness. As I let the cup cool the bitterness is more pronounced.
Second steeping: 4 minutes at 205 degrees. Almost identical to the first steeping.
I was hoping the second steeping would bring out more flavor but I think I just personally perceive this tea as a very smoky Keemun. I’ve never experienced a smoky flavor in Keemun before and I’m not sure I will finish the sample package, though I’ve considered using it in a custom Breakfast blend.
Flavors: Earth, Hay, Smoke
What about the tea do you not like? I had a 2019 pre qing ming Keemun recently that I think might’ve been oxidized just shy of proper (whatever that is) because it has a sour taste and the wet leaf shows a green undertone. The only method that I enjoy for that tea is western with low leaf:water.
Many of my black (red) teas tend to be robust Yunnan’s. I think I must have over leafed my pot with the keemun, it just became muddled. Your brewing tip makes sense, thank you derk I will use the western method in the morning.