The aroma of Keemun is fruity, with hints of coco and dried plum (but not at all as floral as Darjeeling tea) which creates a distinctive malty taste.
Despite its relatively short history (for a Chinese tea!) Keemun became known throughout the world by 1915 and in taste tests conducted by the leading tea companies of the day, was preferred over Darjeeling.
Bring filtered or spring water to 212°F. Add 1 tsp of tea leaves to an 8oz cup. Pour boiling water over the tea leaves and let steep 3 minutes.