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“Yeah, no. Sorry yssah, and thanks for the sample, but my keemun confusion continues. There are teas I LOVE with 100% keemun bases. But straight keemuns elude me. I did ask yssah for a sample of...” Read full tasting note
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Yeah, no. Sorry yssah, and thanks for the sample, but my keemun confusion continues. There are teas I LOVE with 100% keemun bases. But straight keemuns elude me.
I did ask yssah for a sample of this after she offered because of the fact that I can never seem to figure out keemuns. And I think this is probably a decent example of a keemun. It’s very English Breakfast, bold and robust. A hint of smoke, which is something I have tasted in other high-quality keemuns but something I basically dislike. This would probably be fine with milk and sugar, but at the current steeping parameters it is too strong for me. Slightly bitter and astringent, but it seems like those are things some people look for (or at least don’t mind because they milk and sugar their tea.
I have a sample of Butiki’s Congou Keemun coming and I’m interested to see how I react to that. If I don’t like that one I’m pretty much giving up on straight keemuns :P
Keemun/Quimen is a tricky tea and I’ve noted over the last 4 years or so the signature ‘plum’ note that the tea is renown for has been very lacking, perhaps due to rain/weather/climate conditions. There is also a great demand to use these teas as ‘base’ teas and so the pressure to produce could also be creating a situation that is stressing the plants.