Spring, 2021; var. zhuyezhong; Huangshan, Qimen, Anhui; bud & 1 leaf, withering→rolling→oxidation→drying → refining, congou processing breaks the leaves to 8-10 mm length; 600m;
#TodaysTea, #今天的茶, #JīnTiāndeChá.
Infusion: 4g in 150ml for 20-25sec. @90deg. C

Dry Leaf Aroma: malty, floral;
Wet Leaf Aroma: aromatic, sharp, piney;
Liquor: brown-red liquor with golden surface ring, as well as a notable floral, and palm sugar fragrance;
Mouthfeel: moderate body/viscosity, astringent, tingling, stimulating, sweet,
Taste: mildly smokey, spicy, honey sweet, with floral hints of lavender;

Opinion: This is the first #Keemun tea that I have tried. It seems to have a latent minerality that underpins the more dominant floral notes, as well as a mild, pleasing astringency. It drinks well, both when hot, and when cool.

***This tea was provided by the Anhui Keemun Black Tea Development Co. Jenny Jiang