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.
- 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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