Keemun might be the most famous tea of Anhui province in China. It became well-known as the main ingredient in English Breakfast teas. The Lao Zhu Ye Zhong cultivar contains a lot of essential oils, also one which can be found in bay leaf. The amazing smell of it often used as a concept in China. Qimenxiang 祁门香 – Qimen fragrance.
The leaves of the Keemun Mountain Buds were harvested in the most exclusive and highest place of the Qimen mountain region where the tea plants had been living wildly and abandoned for the last 20-30 years. The plucking is only possible during the spring months because poisonous vipers are abundant there in summer making it impossible to reach the place. The early harvest results in precious fine buds, which is the reason for the elegance of the tea, and the wilderness in which these buds grow brings us close to nature. Really nice woody and earthy notes come, we can feel ourselves in the forest. The aftertaste stays with us for a long time, the body of the tea is round, full, and silky.
Steamed gaiwan: toffee, aged earthy, woody aromas
Tastes, feeling: Sweet, rounded black tea tastes, the smell of it reminds us of our old favorite, Hubei Mountain Black. Roasted sweet potato, lavender essential oil, apricot jam. The feeling is really relaxing, relieves the tension in our jaw.
Quantity: 5 grams per 150ml
Water temperature: 85ºC. From fresh spring, mineral water, or filtered water
Brewing time: 15… seconds