“quick notes on this one from this morning – trying to get back on top of my tea logs and notes. I pulled this one out as it’s nearly done but will take more than just 2-3 cups before it’ll be a...” Read full tasting note
“I really love a lot of different teas! There’s an old song from when I was young, “Love the One Your With”, LOL. That’s my relationship with tea. That’s not to say that I absolutely love every tea...” Read full tasting note
“I love a good Keemun and I try to always keep one around. I’ve found my perfect favourite Keemun not too long ago, but I’m not so married to it that I’m going out of my way to make sure it’s that...” Read full tasting note
“This was my tea first cup of the day. I oversteeped it stupidely as I get distracted by a phone call. I had to add a splash of milk to drink it because it took a taste too strong for me, a kind of...” Read full tasting note
The original English Breakfast Tea. Developed by a Chinese mandarin in 1875 to satiate the increasing demand for tea in Europe, Keemun quickly became the primary tea export of late 19th century imperial China.
Its dark amber color, honeyed aroma and floral character found its way to breakfast tables across Europe. Let it now find its way to yours.
Water Temperature: 205°, or near boiling
Brewing Instructions: Use 2 teaspoons (3 for a medium sized pot). Rinse tea for 1 second. Discard rinse water. Steep for 2 minutes. May be infused multiple times.
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