Keemun Xiang Luo
DESCRIPTION
This tea stands out as a jewel amongst other Keemuns currently being produced. This is the highest grade of Mao Feng style of Keemun, which features large, twisted, tippy, shiny leaves with a fine down typical of early spring buds. This particular Keemun is a choice selection because of the uniformity of the leaves, which creates harmony and a unique, balanced flavor. Xiang Luo means means “silky and fragrant” in Chinese. The initial oaky sweetness gives way to dark fruits, spiced rum, and Medjool dates, followed by a slightly smoky aftertaste. Keemuns are often referred to as the “Burgundy of teas,” due to their unique flavors and bright red cup. Keemun teas often improve in color and flavor after being aged for a few years, at which time they are known as “winey” Keemun.
GROWING REGION
Anhui, China: Province in southeastern China, known for producing black teas in the late 1800’s. A number of excellent green teas grow, as well as the black tea Keemun (sometimes spelled “qi men”).
BREWING SUGGESTIONS
We recommend an initial steeping time of 1-4 minutes, using near boiling water. After the first infusion, you might want to experiment with increased steeping times. We guarantee at least 3 (or more) subsequent infusions. You can anticipate a rich, ruby liquor, and leaves so uniform in color that they appear to be sculpted from milk chocolate.
This is a CELEBRATION of Keemun! All of its individual flavors pop to the surface from the first sip—I haven’t tasted genuine Keemun in decades–since I was a teenager! And this is Keemun as I remember it—even the blush of chocolate is present to linger in your mouth after a swallow. And its delicate floral nuances are CLEARLY there to linger in your mouth after a few sips. Thank you, ROY! AHAHHA!
This is the best Keeman I’ve ever had. Waves of delightful tastes and fragrances surprise the palate. Truly, I clear a space in my day, make an appointment with myself, for a tea like this.