Saturday Morning Tea

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Aaaahhh, the first day of a 3-day weekend with nothing planned. It feels great after a very busy week of work and the buying property process.

I have a confession to make. The tea I chose for my morning tea today is one I had reviewed back in March when it first arrived. Oops. I apologize to those of you looking forward to reading about a new tea! This is the first time in 2 years that I’ve done this. Anyway, it is a marvelous tea that is definitely worth writing about and photographing again. You can read my first review here.

Say hello once again to Keemun Mao Feng Imperial.

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The Mao Feng leaf style is a fine plucking of the top two leaves and bud, all of equal length. The leaf is rolled into long wiry threads during processing.

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I steeped the leaves for 5 minutes in 212 degree F (boiling point) water.

The aroma is rich and sweet like a thick, dark sugar.

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China Congou or China black teas are often referred to as “red” teas, not to be confused with South African Rooibos, or “redbush” herbal tea. I can see why.

The taste is smooth as silk with a cocoa flavor note reminiscent of a bar of dark chocolate. Mmmmm…

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My cup reflects the low gray sky threatening rain any minute. A dear friend of mine loves to drink Keemuns on rainy days. Their rich aroma and flavor is comforting and warming.

I think that this is going to be a “puttering” weekend filled with art journaling, beading and, hopefully, some gardening.

“Puttering is really a time to be alone, to dream and to get in touch with yourself….To putter is to discover.”

~Alexandra Stoddard