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.