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“I’m continuing on my Keemun craze. It all started with one innocent sample of Keemun Xiang Luo, and next thing I know I’m back to the tea shop to buy more because it was incredible. Then came the...” Read full tasting note
“Package notes recommend 4-5 min at 212 degrees for 1 tsp and 8 oz. I opted for 4 min 30 sec at 200 degrees. My first Keemun Mao Feng in over a year. Pretty delicious, slightly smokey but not...” Read full tasting note
Large, black, wiry-leaved tea with a distinctive aroma. Slightly smoky undertones with a sweet finish. An affordable treat. Anhui Province: Spring 2012
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I’m continuing on my Keemun craze. It all started with one innocent sample of Keemun Xiang Luo, and next thing I know I’m back to the tea shop to buy more because it was incredible. Then came the thought, “I bet this would go great with Stilton”, so over to the cheese shop I went. The pairing worked with a cheese other than the Stilton (actually Shropshire) as I thought it would, but I knew with the right Keemun it would work. So, back to the tea shop I went for more. I got some Mao Feng (this one) for the pairing, some Ho Ya A so I wouldn’t drink all of the Xiang Luo (they’re similar and the Ho Ya A is easier to get) and some basic Keemun (the Imperial) because once that Keemun spiral sucks you in…
Of the Keemuns I have, this is the boldest of the bunch. There is a definite smoky, roasted flavor. People who like dark roast coffee would find it familiar. Going hand in hand are other dark roasted flavors, mostly dark chocolate, but also some notes of tobacco. It has a smooth thick body, which given the taste, reminds me of a stout style beer. There is a little bit of a tannic bite, but just a little, possibly adding to what seems to be an afternote of spice.
Colston Bassett Shropshire was the cheese I initially had in mind when I was drinking the Xiang Luo for a Keemun pairing, but it didn’t work. The Xiang Luo just wasn’t forward enough, lacked in too many areas and just wasn’t quite right in others. The Moa Feng that I’m drinking right now has the bravado to stand up to the Shropshire. Harsher notes from the cheese or the tea were balanced by the other, new flavors were formed. A brightness formed that wasn’t initially there. Hidden flavors of dried fig and apple were revealed. Even the texture, became all around more fudgey. So far the pairing was great… but my favorite (and the most unexpected part) was the rind with the tea! The rind on this cheese is 100% edible, but it’s often strong to the point where you wouldn’t want to eat it, and the piece I’m eating is certainly close to that point, and by itself was pretty nasty. Talk about a balancing act. (when I talk about eating the rind, I’m eating it as part of a bite containing the interior of the cheese.) The tea completely washes away the harsh volatile flavors in the rind. The predominant flavors left are roasted peanuts, almonds, and chocolate. If nutella were made with almonds and peanuts instead of hazelnuts, it would taste like this. Finally, the pairing I was going for worked, and now the Keemun spiral can come to an end.
I steeped the tea western style in a ForLife brand steeping basket/cup combo. I used 8.9g leaves, 14 oz water, 202 F for 4 mins. I like a heavy brew with Keemun.
Flavors: Coffee, Dark Chocolate, Smoke
Added note: Another day I went overboard and used too much leaf, too high of a temperature and steeped it too long. It was not as forgiving as the Xiang Luo and became harsh. That same day I realized that I had waited too long to eat one of my other cheeses, Birchrun Blue. The mold and bacteria from the rind had grown to the face of the cheese, it hadn’t gotten enough air, and was starting to ammoniate. I trimmed off the exterior of the cheese, but what was left was still way more harsh than the cheese is supposed to be. This is when a beautiful thing happened. Once again, the tea and the cheese cancelled out each other’s abrasiveness. The tea or cheese alone made my mouth feel like it was being attacked by an orbital sander, but together it was like a sea of cream. Now flavors of fruit, chocolate, beer, cream, were all revealed from the bitter abyss.
It would be great if you did a tea and cheese class or demo here in Philly. I have no doubt it would be well received. I would happily pay to attend something like that.
I did one a few years back at the Random Tea Shop. It’s a small venue, so we sold out. I wouldn’t be opposed to doing another one, but the logistics are way more tricky than for a beer and cheese or wine and cheese pairing class.
Luckily, the tea and cheese I’m using are generally available locally. The Birchrun Blue from Fair Food Farmstand in the Reading Terminal Market and Shropshire from Di Bruno. The tea from Premium Steap. I usually get a lot of cheese from downtown cheese in the RTM, just not for this one.
I’ve been to Random. Decent chai, lousy baked goods. I will definitely check out FFF when I am at RTM again.
I’m going to have to have a tea/cheese session now! I think the Amish store nearby sells Stilton…which means I’ll have to grab Keemun to pair it with.
If you have time, please do a review of your pairing.
I’m excited to hear the results. Ask what brand of Stilton you’re getting, there can be big differences between them all. I also encourage getting a bunch of other cheese because I’m an enabler.
@Whiteantlers, I will write a review when I do the tasting; which will probably be this weekend when I go.
@Tea and Cheese Lover, when I go cheese shopping, I go all out! Ha-ha. I’ll try several cheeses and let you know.