This type of Keemun is generating quite a buzz among the current
black tea loving Chinese consumers. The higher oxidation level (as compared to our Floral Keemun) produces a robust, crimson-brown colored liquor when brewed and
adds to the tea a sweetness reminiscent of brown sugar in addition to hints of
floral notes. The result is a sweet and smooth texture and a gentle finish, without bitterness, even when aggressively brewed with boiling water.
Also available in our Keemun Sampler.
feel that short and repeated steeping with near boiling water in a Gaiwan
will do the trick for this tea. The “English” style tea preparation in a pot
with milk and sugar also seems to work well. Feel free to explore to find your