|"This had a slightly bitter forefront, a citrus-tangy middle, and a "burnt flower" finish."|
I personally noticed that the leaves for this variety didn't have as tippy a presence as some of Vicony's other offerings. Most were the usual curly, thinly-rolled, black reeds I'd come to expect. The aroma was rather lovely, though, betraying a smoky-sweet presence that made me think of burnt wine truffles. An odd image, I know.
Brewing instructions - as usual - couldn't be found on the Vicony site. Keemun teas were rather easy to prepare. Basically, a typical black tea approach was useful. Granted, that can vary from person-to-person. I brew my blacks on the light side and didn't deviate here. I used 1 tsp of leaves in 8oz of boiled water, then steeped them for three minutes. (A typical recommendation is four.)
The liquor infused to a lovely pale amber. A longer infusion time would've probably reddened it more, but this was fine by me. The aroma from the cup carried some of the smoke and sweetness I sniffed earlier. Flavor-wise, this had a slightly bitter forefront, a citrus-tangy middle, and a "burnt flower" finish. An odd sort of mix, to be sure. This Keemun doesn't quite hold up in comparison to the other Vicony teas I've had. The bitter foretaste - on so light a steep - was the major detractor. That said, I would still recommend it if only for the usual Keemun sweetness on display.
» Read more about this reviewer on Geoff's profile page.
» Find a list of recent posts by Geoff.