Keemun Dahlia comes out of Anhui province, one of the classic black teas from a region that's been producing them for generations. The cup leans orange and woody, with a coffee-like depth and a thread of chocolate running through it, plus a body thick enough to notice on the tongue. It's an easy tea to see why it's stayed popular across China for so long. Give it boiling water and five minutes to steep, and it settles into a dark red liquor that's soft and aromatic rather than sharp — good for someone who wants weight in a black tea without harshness.
