
Keemun Hao Ya - A
Complex and subtle. Excellent full-bodied winey character with oaky notes. Bright golden & coppery. The raw leaves plucked to make Hoa Ya A are still harvested and manufactured during springtime when they are plump with moisture and rich in flavour. In China the tea is known as a Gong Fu tea which means "great labor"on account of the hard work and time required to produce it. How hard is the work? Keemun Hoa Ya A is hand-sorted before firing and then hand-sorted again before packing. The hard work also means it is exceptionally rare - our producer only makes 120 kg per year. (In total the entire province of Anhui produces only 1200 kg per year.) Keemun Hoa Ya imparts a warm baked aroma both during production and in the cup. Many tasters describe its profile-as being reminiscent of toast hot from the oven slathered in berry jam. The character can also be described as Burgundy-like owing to the deep winey notes that permeate the cup. (Interestingly like a fine burgundy many connoisseurs believe that Keemun Hoa Ya A improves with age and subsequently store batches the way one would wine.) A remarkable tea worth writing about! Takes milk well. Did you know: Keemun Hoa Ya A is rumoured to be the favoured breakfast tea of Queen Elizabeth.
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Grade | Description |
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OP |
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OP1 |
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OPA |
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OPS |
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FOP |
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FOP1 |
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GFOP |
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TGFOP |
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TGFOP1 |
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FTGFOP[a] |
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FTGFOP1 STGFOP SFTGFOP |
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Type of Tea | Quantity of Tea | Water Temp | Steeping Time |
White | 3-5g per cup | 70c | 5-6 mins |
Green | 3-5g per cup | 75c | 2-5 mins |
Black | 3-5g per cup | 95c | 4-6 mins |
Oolong | 3-5g per cup | 95c | 5-8 mins |
Pu-erh | 3-5g per cup | 95c | 4-6 mins |
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