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Spring 2016 Hand Picked Keemun Hong Cha / Red Tea (50g)

Spring 2016 Hand Picked Keemun Hong Cha / Red Tea (50g)

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This is a high grade, all tip version of Keemun hong cha that was harvested in Qimen County before Qingming in 2016. There is a fair bit of gold visible in the dry leaf here due to the early harvest and tippy grade. Like most Keemun, this tea is not suitable for gongfucha and is instead something you want to infuse for longer infusions. 

The dry leaf, when dropped into a prewarmed teapot, gives me notes of osmanthus, malt and lychee. The aroma reminds me of both dianhong and jinjunmei, but is also distinct from either variety due to the terroir. 

Even when brewed hard at full boil, this tea does not get excessively bitter and astringent, but some of the complexity is undetectable when brewed too hot, so keep your temperature down to the 85-90 degrees Celsius range for the best experience with this tea! When steeped correctly, there is even rose on the palate, something I have never encountered from any other hongcha. This is really lovely stuff! I find the flavor to be subtly balanced sweet, sour, salty and bitter at the same time, which is also something I didn't expect. This tea also has great body for a hong cha! 

Please note that I do not keep a large quantity of this tea on hand. It is shipped to me directly from the producer and if you are purchasing this tea, it may add 1-2 weeks to the delivery time of your order!

Brewing suggestion: 85-90 degrees Celsius, with water of low hardness (15-35 mg/L, with 1-3mg/L of magnesium). Rinse once, and start with a two minute infusion. Extend to four minutes for the second infusion, and six for the third if desired.

Please note: Volume discounts are available on this tea! Please feel free to contact me at if you would like to purchase a larger quantity!

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