Keemun Hao Ya - A

Regular price £11.45

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
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Flowery consists of large leaves, typically plucked in the second or third flush with an abundance of tips. Golden flowery includes very young tips or buds (usually golden in colour) that were picked early in the season. Tippy includes an abundance of tips. for more information about tea classification / grading -  https://en.wikipedia.org/wiki/Tea_leaf_grading 

Grade

Description
OP
Orange Pekoe
Main grade, consisting of long wiry leaf without tips.
OP1
More delicate than OP; long, wiry leaf with a light liquor.
OPA
Bolder than OP; long leaf tea which ranges from tightly wound to almost open.
OPS
Orange Pekoe Superior
Primarily from Indonesia; similar to OP.
FOP
Flowery Orange Pekoe
High-quality tea with a long leaf and few tips, considered the second grade in Assam, Dooars, and Bangladesh teas, but the first grade in China.
FOP1
Limited to only the highest quality leaves in the FOP classification.
GFOP
Golden Flowery Orange Pekoe
Higher proportion of tip than FOP. Top grade in the Milima and Marinyn regions, but uncommon in Assam and Darjeeling.
TGFOP
Tippy Golden Flowery Orange Pekoe
The highest proportion of tip, and the main grade in Darjeeling and Assam.
TGFOP1
Limited to only the highest quality leaves in the TGFOP classification.
FTGFOP[a]
Finest Tippy Golden Flowery Orange Pekoe
Highest quality grade.
FTGFOP1
STGFOP
SFTGFOP
Limited to only the highest quality leaves in the FTGFOP classification.

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