Didn't knock my socks off the way I hoped, in terms of taste, but very good nonetheless. Thank you.
"King Red” is organically grown and produced in the Quimen area of Anhui Province. Quimen is a small geographic area defined by steep mountains cut and nourished with roiling streams of fresh water and stands of bamboo. This tea is unique in its flavors and aromas. The leaves are carefully cut to thin, elegant shapes and with oxidization, its oils deepen giving this black a very distinct bouquet.
Lot Notes. Our lot is “kung fu” grade made with great skill in keeping the leaves uniform in size and shape, a factor in developing a smooth taste. This lot has a good balance of winey flavors and a camphor-like aroma. Excellent with breakfast, spicy foods, as a digestive, it also serves well as a refreshing cup anytime of the day. Tea was harvested in 2022.
Tea Facts. Traditionally known also as "Keemun Congou". True Keemuns are grown only in specific and small geographic areas in Anhui Province. The cultivar is Zhuye. This cultivar contains essential oils of mycrenal and geraniol, key contributors to the tea's very high aromas.
Tasting Notes. Long recognized as a superb breakfast tea, it is often served under the name English Breakfast. King Red offers very pleasing, full-bodied flavors and orchid-like aromas with some light fruit in the finish. Finish will linger and warm. For those that prefer it, Keemuns can take milk and sugar.
Brewing Suggestions. A rounded teaspoon for 8-12 ounces should provide a round cup flavor. Use water at 195 -205 F and steep the leaves for 2.5 to 3 minutes and taste. The flavors of this tea should be open by not steeping too long & preserving its winey flavor side. Leaves will steep 2-3 times.