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The Zhuye (槠叶) tea trees for making this tea grow in tea gardens located 400m above sea level and only a single bud with one or two tender leaves is allowed to make this tea. The premium fresh leaves picked from Zhuye bush offer a clear, golden yellow color and a smooth, mellow and slightly sweet taste. This tea has a lot going on flavor wise – it has a long-lasting roasted sweet potato flavor which is easily accessible. The brewed leaves of Keemun Aromatic Snail Tea show purple bronze color and when touched with finger they are soft, delicate and elastic.
With spiral twisted leaves like snail, Keemun aromatic snail black tea is characterized by its long-lasting roasted sweet potato flavor and sweet, rich taste and durable infusing resistance.
As the fifth generation inheritor of the national nonmaterial cultural heritage of Keemun black tea, Mr. Wangchang has over 30 years of experience in both growing and making Keemun black teas. Through the past 30 years he devoted himself to the study and upgrading of Keemun black tea quality with the aim of providing tea lovers with healthier and safer tea products. Mr. Wangchang once said to us that he expected to bring more and better teas for tea lovers in the future.
White tower tea garden(“白塔茶园”) is located in Keemun County, the corn producing area of Keemun black tea, in Huangshan city. There are more than 9,225 acres of ecological tea garden, including 2,965 acres of certified-organic garden which has got the BCS organic certification.
Huangshan Mountain lies in the south of Anhui Province, circling from east towards west. Mountain regions occupies 90% of its total area, with an average elevation around 600 meters. Tea gardens mainly spread in valleys between the elevation of 100 to 350 meters. Forests take an percentage of 80% of its total area. Day and night temperature here ranges greatly, while with cloudy climate and short time of daylight, forming a suitable environment for tea’s growth.
Keemun County locates in the south of Anhui Province, west of Huangshan Mountain. It has a long history of growing Keemun tea and has long been regarded as the hometown of Chinese Keemun black tea . Now it has an area of 10,000 squares’ tea gardens. (Now it has an area of 10,000 squares tea gardens, and the Keemun black tea produced from here has been listed on the top-10 Chinese famous tea.)
Keemun Zhuye("槠叶") (sexually reproducing species), also called Keemun Species Chemical composition of fresh tea leaf: 31.11% polyphenols, 14.66% Catechins, 5.42 % amino acid, 44.72% Water extract. It’s suitable for making black tea and green tea. Kung Fu Black Tea, which is made from the Keemun species, is tight and dark, and has long-last aftertaste and unique fruity floral flavor, which is called Keemun Fragrance.
Keemun has a short – by Chinese standards – history that begun in 1875 in Qimen. An unsuccessful bureaucrat by the name of Yu Gancheng decided to quit working for the government and try his hand at tea making. Due to the great demand and high prices for black teas at the time, he travelled to Fujian to learn how to make black tea. Returning to Anhui he introduced black teas to the area, that up until then had just made green teas. Over the next decade or so, the process and tea continuously improved, culminating in 1883 with what is now known as Keemun black tea.
The amazing taste and aroma of this tea, combined with good marketing, combined to make this tea an instant hit, and was in huge demand overseas in England and the US. It won international prize in 1915 Panamanian world Expos.
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The bronze tea liquor has a malty scent and the robust taste of caramelized yams. I note a pleasant lingering and refreshing tanginess that gets the saliva flowing. Sweetly refreshing, it is quite apart from the seductively musty and earthy Keemuns I have tried. I enjoy it.
I bought this one as a sample for my husband before and now have bought a whole bag as he likes it so much. He has been drinking Chinese black tea for nearly 20 years, and this one immediately became a firm favourite. I am told that the flavour complements home made toasted bread and jam at breakfast time, lingering in the mouth and on the senses for a long time. It is also a tea for a wet Sunday afternoon to accompany a movie and a couple of scones. Personally, I love the smell and look of the leaves before and after steeping.
This tea was intriguing, with the leaves of the silky, dark black, curly type. The fragrance of the dry leaves is just like the flavor: like a sweet, smooth molasses with hints of honey. Also with hints of tanginess that I have been loving in teas lately. One of my favorite types of tea! The unraveled leaves in the infuser are very big. The flavor strength is medium, neither too strong or light. Definitely not as strong flavored as most 'snail' types of tea that I've tried before. And definitely not smoky like I'd expect keemun to be. The second steep was more mild flavored. I wish there had been more levels or detail or depth to the flavor, but maybe steeping it differently would result in the way I wanted it. Steep #1 // 1 1/2 teaspoons for a full mug// 17 minutes after boiling // 2 minute steep Steep #2 // few minutes after boiling // 3 minute steep
I had this one as a sample before and now have a whole bag. It was so good that I stopped talking in mid-sentence and started stammering about the tea. There are layers of flavor to explore, and an overall sense of bright, rich, golden raisin with walnut and molasses...such a good tea. I hope to be able to keep it on shelf in future. And the little spirals of leaf are adorable! Definitely display just prior to steeping when serving guests!
I made this Western style rather than gong fu. The leaves are adorable - a handful of tiny snails. Dry, there wasn't a ton of scent, but I breathed on the leaves and a lovely light scent was released. The tea is fragrant as promised, with a heavy honey scent and reminds me a little of a Golden Monkey but with an real earthiness to the sweet potato notes, which are lighter than in a GM or Golden Dian Hong and a good maltiness that is smooth rather than like the maltiness of an Assam. lightly creamy, the flavor lingers a bit. Very good tea.
This tea seemed very sensitive to temperature and steeping time, but when I found the right combination for my taste, it was delightful. For me, this tea tastes best with very short infusions - just 20s, increasing to only about 30s after the third or fourth steep, with a water temp of about 90C. It's gently sweet, with a slight high, refined peppery edginess, and an earthy roast sweet potato depth. It has a very nice smooth, full mouthfeel - I thought it was reminiscent of the mouthfeel of a high grade anji bai cha. The dry leaves are gorgeous - neat and regular; midnight black with a few dark brown and golden flecks - they really do look like tiny snails. Dry, they don't have a very strong scent, but the wet leaves smell sweet and warm and inviting - like a kitchen after baking cakes. A wonderful, warming black tea; I'm very pleased to have this one on my tea shelves, and I'll be enjoying it often.
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