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

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One comment on “Saturday Morning Tea

  1. Bruce says:

    I love Keemun teas, especially the Hao Ya “A” and “B” grades with that hint of smokiness… and the Mao Fengs which does usually have those chocolatey notes. Did not know that about the name Mao Feng referring to the leaf style. I have wondered since I have seen that associated with other teas sometimes.

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