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Product description
With its signature and unmatched KEEMUN sweet candy scents, the taste and aroma have been uplifted after 15 years of very well storage and post-fermented procedure.
Very quick note from the sampling by our taster:
Dry leaves, clean dark chocolate with hits of floral and sweet notes.
1st Steep: 30s, rich pine wood and smoky notes, in between the fruits in the background, very calm, soothing, deep and warm.
2nd Steep: 30s , the wood and fruity (dried apple), start balancing and completementory to each other. The aftertaste is a clear and refreshing green apricot.
3rd Steep: 35s , the nutty, milky notes are leading the sensation. At the back still the fruity note that lingers in the leaves. More sweetness and umami from the tea start playing on the palate.
4th Steep: 50s, the floral notes start coming out…
5th Steep: 90s , super lingering, and slight rose scent on the palate in the aftertaste.
Very persistent in brewing…It’s the best for going inner exploration. Also great tea accompany with reading and any tranquil moment.
Classification: 15 year-old Aged Superior class with pekoe, Sealed dry storage in Guangdong as of 2010.
Numbers of brews: 10+
How to Brew
Spring/Summer time, brew method with Porcelain Gaiwan
3g 100ml 90-95°C water,
5-8 seconds per steep for the first 3 steeps, lid open, water not directly on the tea leaves, pour on the edge of the Gaiwan.
15 seconds after the 4th steep and add 10-20 seconds for the following steeps onwards, lid close, water not directly on the tea leaves.
In Wintertime, add 0.5g or increase to 95°C with the lid closed.
Western Style:
1g:100ml 90-95°C 3 mins, can be re-steeped for 3-4 times.
Product description
With its signature and unmatched KEEMUN sweet candy scents, the taste and aroma have been uplifted after 15 years of very well storage and post-fermented procedure.
Very quick note from the sampling by our taster:
Dry leaves, clean dark chocolate with hits of floral and sweet notes.
1st Steep: 30s, rich pine wood and smoky notes, in between the fruits in the background, very calm, soothing, deep and warm.
2nd Steep: 30s , the wood and fruity (dried apple), start balancing and completementory to each other. The aftertaste is a clear and refreshing green apricot.
3rd Steep: 35s , the nutty, milky notes are leading the sensation. At the back still the fruity note that lingers in the leaves. More sweetness and umami from the tea start playing on the palate.
4th Steep: 50s, the floral notes start coming out…
5th Steep: 90s , super lingering, and slight rose scent on the palate in the aftertaste.
Very persistent in brewing…It’s the best for going inner exploration. Also great tea accompany with reading and any tranquil moment.
Classification: 15 year-old Aged Superior class with pekoe, Sealed dry storage in Guangdong as of 2010.
Numbers of brews: 10+
How to Brew
Spring/Summer time, brew method with Porcelain Gaiwan
3g 100ml 90-95°C water,
5-8 seconds per steep for the first 3 steeps, lid open, water not directly on the tea leaves, pour on the edge of the Gaiwan.
15 seconds after the 4th steep and add 10-20 seconds for the following steeps onwards, lid close, water not directly on the tea leaves.
In Wintertime, add 0.5g or increase to 95°C with the lid closed.
Western Style:
1g:100ml 90-95°C 3 mins, can be re-steeped for 3-4 times.