1.25tsp for 250mL water @ @100C, steeped 4 minutes.
Dry leaf: lots of long and wiry brown leaves, small dark copper leaves, a few flecks of dull green. Aroma: toast , earth.
Wet leaf: brown, bright copper, dark green. Aroma: Ceylon copper.
Liquor: very dark reddish brown
Slightly sweet with some mineral notes on a four-minute steep. Toasty Keemun and bright mineral Ceylon work very well together. A favourite blend.
