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 manufacturedduring springtime when they are plump with moisture and rich in flavor. 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 bakey aroma both during production and in the cup. Many tasters describe its profileas being reminiscent of toast hot from the oven slathered in berryjam. 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 rumored to be the favoured breakfast tea of Queen Elizabeth.
- Loose Leaf Grades
- Brewing Guide
|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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