Keemun Gong Fu Black Tea - Premium

Tea type
Black Tea
Ingredients
Not available
Flavors
Bitter, Bread, Chocolate, Cream, Dark Chocolate, Leather, Malt, Metallic, Molasses, Osmanthus, Overripe Cherries, Pine, Red Wine, Smoke, Spices, Tangy, Tobacco, Wheat, Wood, Fruity, Sour, Cherry, Floral, Tart, Apple, Apricot, Dried Fruit, Plum, Sweet, Creamy, Grain, Hay, Honey, Mineral, Oats
Sold in
Bulk, Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Togo
Average preparation
205 °F / 96 °C 2 min, 45 sec 4 g 7 oz / 201 ml

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8 Tasting Notes View all

  • “Better for me western than gongfu even though it was processed for gongfu prep? It’s a nicely structured and balanced tea with something like a lightly cured tobacco, leather and malt as the...” Read full tasting note
    62
  • “First thing I noticed is an unusual smell of the dry leaves, which somehow reminds me of old leather. Wet leaf scent also has that quality, together with a tobacco note. The leaves are actually...” Read full tasting note
    82
  • “Another of my samples. When I first opened the package, I got a fruity scent. Perhaps dark cherries or plum. And a little pine. There is a more bread-like scent in the brew. The flavour is mostly...” Read full tasting note
    89
  • “I’m working my way through the 26g packages I got from Tao Tea Leaf. I also got a whole pile of samples from them, which I think I’ll be just keeping in the box and grabbing randomly from when I...” Read full tasting note
    80

From Tao Tea Leaf

Keemun Gongfu comes from Qimen in southern Anhui province. This tea was created in 1875 during the Qing Dynasty and quickly gained popularity especially in England. It is listed as one of top three aromatic teas in the world. Our Keemun Gongfu is a premium light bodied tea with a sweet, fruity and floral taste. There are crisp, almost pine-like notes that blends beautifully with the floral flavours.

Other Names: Qimen, Keeman Congou.

Region: Qimen County, Anhui Province, China

Steeping Guide:

Teaware: Glass or ceramic Gaiwan

Amount: 3g /1½ teaspoons

Temperature: 100°c (212°F)

Steeping Time: 1 to 2 minutes for the first two steeps and 3 to 5 minutes for the third and fourth.

*These steeping directions are for a traditional Gong Fu style tea, if you are brewing this tea in a regular cup we recommend steeping for 2 – 3 minutes. This tea can also been steeped 4 times.

http://www.taotealeaf.com/keemun-gongfu-black-tea-premium/

About Tao Tea Leaf View company

Company description not available.

8 Tasting Notes

62
1541 tasting notes

Better for me western than gongfu even though it was processed for gongfu prep?

It’s a nicely structured and balanced tea with something like a lightly cured tobacco, leather and malt as the dominant, though modest notes. An undertone of red wine, like a red zin or something especially since there was a slight spice aspect. Subdued smoke (nothing like a smoked lapsang souchong), wheat, baked bread, dark/chocolate, pine, wood, molasses, overripe black cherries. There was a bitterness that I associate with the smokiness. Strangely tangy which turned into a metallic quality in the back of the mouth — didn’t mix well with the lingering light cream and osmanthus aftertaste.

The metallic impression threw me and the body was too thin for what I perceive as flavors that normally carry some heft; otherwise, this would be a fine tea considering its balance.

Flavors: Bitter, Bread, Chocolate, Cream, Dark Chocolate, Leather, Malt, Metallic, Molasses, Osmanthus, Overripe Cherries, Pine, Red Wine, Smoke, Spices, Tangy, Tobacco, Wheat, Wood

Preparation
205 °F / 96 °C 5 min, 0 sec 1 tsp 8 OZ / 236 ML
Bluegreen

I was always wondering if the “gong fu” designation in tea names is just a marketing gimmick or if it actually reflects something meaningful (specific processing? leaf quality?).

derk

I would think tea with ‘gong fu’ in the name would indicate not the style of processing, as it looks like I alluded to, but the skill (and luck!) in growing, picking and processing tea leaves to bring out a style’s best character. By extension, to bring out the best of a tea, skilled brewing would be needed, which is where ‘gong fu cha’ method or ceremony comes into play.

There’s still so much I don’t know about tea. Only so much someone far from the source can understand without the context of language, culture and observing or experiencing the tea cycle. But you’re absolutely warranted in questioning whether ‘gong fu’ designation is a marketing gimmick as so much of selling goods revolves around fuzz.

tea-sipper

Thanks for putting that in perspective, derk. Even the most knowledgeable about tea still has vast amounts they don’t know about tea.

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82
943 tasting notes

First thing I noticed is an unusual smell of the dry leaves, which somehow reminds me of old leather. Wet leaf scent also has that quality, together with a tobacco note. The leaves are actually quite broken up, but there is no dust really. The tea brews a very clear liquor. It is quite fruity with a short bitterness at the back of the mouth. The mouthfeel is interesting, even though not as thick as I would expect. It starts off coating, but becomes a bit powdery and dry in the finish. The aftertaste is fairly acidic and only a touch astringent.

Overall, the tea somehow strikes nice balance between being delicate and powerful. It is tasty and clearly of good quality. Nevertheless, I feel like the price is too high. Maybe I am just not the one to properly appreciate a premium Keemun black tea though.

Flavors: Fruity, Leather, Sour, Tobacco

Preparation
195 °F / 90 °C 0 min, 45 sec 5 g 5 OZ / 160 ML

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89
687 tasting notes

Another of my samples. When I first opened the package, I got a fruity scent. Perhaps dark cherries or plum. And a little pine. There is a more bread-like scent in the brew. The flavour is mostly fruit, with some baked bread notes, and very mild smokiness.

Flavors: Bread, Cherry, Fruity

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80
350 tasting notes

I’m working my way through the 26g packages I got from Tao Tea Leaf. I also got a whole pile of samples from them, which I think I’ll be just keeping in the box and grabbing randomly from when I want to try something new. :)
I don’t have a lot of experience with keemun teas, and this one was highly rated, which was what made me decide to try it. The dry tea is small, dark leaves with an intense and complex floral scent. As it brews, the scent is also lovely, floral and fruity. The flavour is really interesting – fruity and floral again, quite complex, with a pleasant tartness. People talk about keemuns having a smokey, piney note, and I can totally see what they mean. It’s not smokey like a lapsang, but it’s definitely there. As the tea cools, it develops a refreshing quality that makes me want to try this cold-brewed or iced.

Flavors: Floral, Fruity, Pine, Smoke, Tart

Preparation
205 °F / 96 °C 3 min, 0 sec 3 g 10 OZ / 295 ML

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96
894 tasting notes

This tea is incredible.

The dry leave is small, black twists, and smells very faintly sweet and fruity.

Steeped, an intense bouquet of flavours and fragrances comes out. The start of the sip is just a touch bitter, with notes of smoke, tobacco and lots of dried fruit- apples, apricots, plums and sour cherry. There’s a tartness that’s mellowed beautifully by the bitterness and tobacco, and then toward the end of the sip a wonderful sweetness blossoms.

By the third steep the tartness has mellowed even further, leaving mostly pleasant bitterness and sweet. There’s also a pine note that’s emerging on the nose – not quite smoked pine, but not quite fresh cut either. Evocative of an old, pine panelled cabin in the winter, warmed by a wood stove.

This tea is really intense and thick, without even a hint of astringency. I’m making it in my little gaiwan, and sipping it from a tiny cup, but I kind of wish I just had a big mug of this that I could drink in big gulps.

I will definitely be stocking up on this when I make my next Tao Tea Leaf purchase, because my 10g sample is going to go fast.

15s, 20s, 25s, 30s, 45s, 60s, 90s After seven steeps I think these leaves are about done.

Flavors: Apple, Apricot, Bitter, Cherry, Dried Fruit, Pine, Plum, Smoke, Sweet, Tart, Tobacco

Preparation
205 °F / 96 °C 5 g 3 OZ / 100 ML

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88
3986 tasting notes

This lovely black tea “sample” (aka entire pouch) came from scribbles. Thanks dear! Now I don’t have a lot of experience with Keemun, but I have enjoyed those that I’ve tried and I’m always on the lookout for more. The leaves of this tea are super tiny! They’re short and wiry and quite broken up. Dry scent is sweet bread with some hay-like notes. The first time, I steeped it for 3 minutes, but it came out a tad bitter. So I made another cup and shortened the steep to 2.5 minutes. Perfect!

This tea is very tasty! The main flavor I get is tasty bread and raw grains (oats?) along with an almost hay-like flavor similar to white tea. There’s the smallest hint of mineral or smoke in the background which helps to ground this tea. Then in the aftertaste, I get a mouthful of honey! Om nom nom. Definitely a very light-bodied and refreshing black tea for the afternoon or early evening. :)

Flavors: Bread, Creamy, Grain, Hay, Honey, Malt, Mineral, Oats, Smoke, Sweet

Preparation
200 °F / 93 °C 2 min, 30 sec 1 tsp 8 OZ / 236 ML

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82
15019 tasting notes

dexter sent this one my way and i think i’m a fan. I brewed this western style to take to the BBQ with me since i knew i’d need something to keep me going. No maple added this time since i just wanted to get a sense of the tea sans additions. This was smooth and slightly malty. No floral notes that i detected, but then i was outside for a gorgeous afternoon with awesome friends…so not much as going to ruin that!

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139 tasting notes

This morning, courtesy of Scribbles, I’m very pleased to be the first to review Keemun Gong Fu Black Tea – Premium from Tao Tea Leaf, Western style: 8 oz. / 1 rounded tsp. (3 g) / 212*F / 2-3 min. without sweeteners, milk, or cream.

Intro: This Keemun is marketed as: “premium light bodied”.

Leaf: Thin twisted mostly dark chocolate-brown leaves 6 mm or less .
Fragrance: Winey & smoky.
Liquor: Clear, amber
Aroma: When first removing the lid of the Finum brewing basket – A brief touch of Keemun winey-ness blended with fine-quality rich pipe tobacco. Then the aroma became very faint.
Flavor: Keemun with a subtle winey character

2-min: Not yet, I’ll give it another minute.
3-min: A lighter-bodied, smooth and juicy Keemun with zero astringency or bitterness. It has a much lighter body compared with my regular Keemun.

I suspect this outcome may be due to the lack of specificity in Tao Tea Leaf’s western brewing instructions: http://www.taotealeaf.com/keemun-gongfu-black-tea-premium/. For Western brewing they don’t indicate a 6 oz. teacup or an 8 oz. cup/mug. Thus, I suspect this tasting result is simply because 3g is too little of this tea for 8oz of water. For Gong Fu they also don’t specify what size gaiwan.

Resteep6 oz. / 212*F:
3-min: Not yet …
4-min: A little longer …
6-min: Reducing to 6 oz. definitely helped. Given the original 8-oz. steep results, I wasn’t sure how well this Keemun would resteep. However, I was able brew a 2nd cup with a similar flavor profile.

Since I typically brew Keemun Western style, I then tried: 6 oz. / 1 heaping tsp. (4 g) / 212*F. Fortunately, Scribbles sent a generous sample!

2-min: A lighter-bodied, smooth, juicy, and very refined Keemun with zero astringency or bitterness. Fortunately, this preparation is definitely much more satisfying than the first cup! Your cup will be empty before you know it (especially with only 6 oz.). However, it has less body and is not quite as deep or as rich compared with my regular Keemun.

Resteep6 oz. / 212*F:
3-min: Not yet …
4-min: An excellent resteep – nearly identical to the previous cup.

Impression: A light-bodied, smooth, juicy and very refined Keemun. This black tea is very enjoyable and recommended for those who prefer a less robust “less masculine” Keemun perhaps for afternoon tea, or for Keemun-lovers who might enjoy a unique “a more understated” or “elegant” Keemun experience.

Pros: I love the simplicity of 212*F (100*C) – no thermometer needed (especially if one is in a hurry).

Cons: 4 g for 6 oz. less robust cups, not organic, and 250 g for $72!

Thanks to Scribbles for sharing a generous sample of this unique elegant Keemun.

Method:
RO water re-mineralized with an Aptera filter http://steepster.com/teas/teaware/39532-puregen-aptera-alkamag-water-filter
http://steepster.com/teaware/teavana/39311-perfect-tea-spoon
http://steepster.com/teas/teaware/37731-my-weigh-durascale-d2-660-digital-scale
Brewed western-style conveniently in a tea mug with a brew basket http://steepster.com/teaware/royal-albert/45581-old-country-roses-afternoontea-mugs
http://steepster.com/teas/teaware/29177-finum-brewing-basket
http://steepster.com/teaware/teavana/39312-perfect-preset-tea-timer

Preparation
Boiling 2 min, 0 sec 4 g 6 OZ / 177 ML
looseTman

6 oz. / 1 heaping tsp. (4 g) / 212*F
2nd Resteep:
6-min: Not yet …
8-min: Definitely not worth the effort.

scribbles

I also found some steeping parameters lacking, depending on preference. Hope I left you enough to try again…if you are so inclined. AND…welcome back :)

looseTman

Thank you! I think there may be just enough left for one Gong Fu session in the future.

I’ve been home for a week but couldn’t log on as our hard drive crashed. It’s always something! At least I’m not bored! ;-) Fortunately, I was able to make the necessary repairs myself. Thus, today is my first day on Steepster in quite a while.

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