So today is Day 2 of The Qimen Quandery. Whether you choose to spell it Qimen or Keemun, this tea is produced in the Qimen County of Huangshan City, in Anhui (Anhwei) province. According to Wikipedia, “it was first produced in 1875 by a failed civil servant, Yu Ganchen, after he traveled to Fujian province to learn the secrets of black tea production. Prior to that, only green tea was made in Anhui. The result exceeded his expectations, and the excellent Keemun tea quickly gained popularity in England, and has since been used as a prominent ingredient in some blends of English breakfast tea.”
So this is my 3rd tea of the Qimen Quandery, having sampled 2 others yesterday. Of course, the purpose of this is to sample all of my keemuns & determine which ones I love the most, & what I love the most about them.
I would say that compared to the other 2 (Organic Superfine Fragrant & Premium Hao Ya, both from Teavivre), this one is more tart & slightly smokier, although it is not a full on smokiness. There is a plum-like fruitiness to it, and a deeper earthiness as well. There is also more astringency here, although that may in part be due to my using too hot of water. The resteep was bland.
Thanks to Teavivre for this sample, which is a sipdown! (328)
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Will be interested in seeing which you like the best :)
:)
“There is also more astringency here, although that may in part be due to my using too hot of water.” Will you be tasting this Keemun again with the recommended water temp?
Eventually! I only had a sample of it. Probably the next time I place a teavivre order I’ll sample it again.
Will be interested in seeing which you like the best :)
:)
“There is also more astringency here, although that may in part be due to my using too hot of water.” Will you be tasting this Keemun again with the recommended water temp?
Eventually! I only had a sample of it. Probably the next time I place a teavivre order I’ll sample it again.