|"This offering is infused with sparkling resinous pine and fir notes. It's well worth checking out if you're looking for a lively yet light black tea. "|
I vaguely followed MTW's brewing instructions, infusing a teaspoonful of leaves in 8 ounces of water heated to 95 degrees Celsius for 4 and a half minutes. The cup is a deep shade of rusty brown. The dominant aspect of the flavour profile is a delicious coniferous astringency. While this element provides a little dryness, the feel of the tea is creamy and smooth, with no bitterness whatsoever. Some smoke, oak and dark chocolate notes round out the back of each sip as well. This keemun is less sweet and malty than others I've sampled. There is a touch of stone fruit to the finish but it quickly fades away. The depth of the fir and pine resin notes definitely make up for it though.
I infused the leaves again for a 5 minute-long brew. The tea is much thinner in feel this time. There are some subtle malt, sweet potato and wood notes. It is drinkable but a bit lacklustre. I would be inclined to give the leaves a bit longer to let the flavour develop next time. Or I could just accept the fact that these leaves are a one hit wonder.
Perhaps it's Taiwan's geography, it's soil or it's different processing methods, but this keemun is refreshingly different from the norm. This offering is infused with sparkling resinous pine and fir notes. While it's quite flavourful, it's also delicate and subtle. I would not recommend adding milk or sugar to this leaf. It's well worth checking out if you're looking for a lively yet light black tea.
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