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“This one tastes…mushroomy? Is that right? Not that it’s bad, just reminds me of mushrooms. Is that called “muscatel”? Anyway, smooth, beautiful color liquor, kind of sweet, in a mushroomy kind...” Read full tasting note
A complex and subtle flavor. Aromatic and penetrating without being lush or floral. The flavor is best brought out with the use of milk. Bright tending reddish.
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This one tastes…mushroomy? Is that right? Not that it’s bad, just reminds me of mushrooms. Is that called “muscatel”? Anyway, smooth, beautiful color liquor, kind of sweet, in a mushroomy kind of way. I like it, I don’t know about all the time, but I like it. It reminds me of when my mom would rehydrate those black mushrooms all day for that night’s dinner, the whole kitchen smelled like those mushrooms. I always wondered what she did with the water, and if it was flavored, or if you could actually cook with it for flavor. Hmm, I wonder if this keemun is what that mushroom water would taste like…
I’m a big Keemun fan, one of my faves. I have never thought of it as mushroomy. Interesting description. I’ve not spent much time with dried mushrooms either. I think of a good yummy keemun as piney with a hint of smokiness… not ashy like in a Lapsang Souchong but a pleasant sort of way. As for the muscatel, I don’t think that fits. That is usually a description associated with Darjeeling teas, like a 2nd flush.