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Keemun Hoa A Ya
Keemun is one of the most famous black tea in the world and Keemun Hoa Ya A is the finest grade of this tea. Hand sorted leaves yield a full bodied character with gentle oaky notes and golden color.
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Country of Origin: China
Region: Anhui Province
Traditionally Keemuns were known as the classic English Breakfast tea - the best (read Keemun Hoa Ya A) are on the Queen’s table. Perhaps this came about as some have described the taste and aroma of Keemun as reminiscent of toast hot from the oven. Keemun is one the best-keeping black teas. Fine specimens will keep for years if stored properly and take on a mellow winey character. Many tea connoisseurs claim that Keemun Hoa Ya A improves with age, taking on a deeper and more complex character.
Keemun Hoa Ya A, which is the highest grade of Keemun, is extremely rare. Our supplier only produces 120 kilos per annum and in Anhui Province perhaps 1200 kilos is made on an annual basis. The leaf used to produce this tea is hand sorted even before it is fired; and then, sorted again! The result is a uniform wiry leaf, very dense and evenly sized. A lot of tea lovers say that this tea is best enjoyed with milk. Milk gives the tea a mellow depth and accentuates the complexities of the flavour profile.
Keemun Hoa Ya A is one of the world’s great teas. Incidentally, it is my favorite black tea as well.
Brewing Tips - Hot Tea: Bring freshly drawn cold water to a rolling boil. Place 1 teaspoon of tea for each cup into the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). We recommend adding milk and sugar (if this is to your taste), but if you prefer your tea ‘straight-up’ it is equally acceptable and enjoyable.
Brewing Tips - Cold Tea: We do not recommend this tea for iced tea. The fine and delicate details will be lost.
Region: Anhui Province
Keemun Hoa Ya A
Of all the China teas available on the market Keemun is probably one of the best known. Keemun teas have rich aroma and yield a full robust beverage. Keemun tea originally was a common green tea until it was discovered that when allowed to ferment, the leaves produced a drink so fine that it has been termed the burgundy of China teas.Traditionally Keemuns were known as the classic English Breakfast tea - the best (read Keemun Hoa Ya A) are on the Queen’s table. Perhaps this came about as some have described the taste and aroma of Keemun as reminiscent of toast hot from the oven. Keemun is one the best-keeping black teas. Fine specimens will keep for years if stored properly and take on a mellow winey character. Many tea connoisseurs claim that Keemun Hoa Ya A improves with age, taking on a deeper and more complex character.
Keemun Hoa Ya A, which is the highest grade of Keemun, is extremely rare. Our supplier only produces 120 kilos per annum and in Anhui Province perhaps 1200 kilos is made on an annual basis. The leaf used to produce this tea is hand sorted even before it is fired; and then, sorted again! The result is a uniform wiry leaf, very dense and evenly sized. A lot of tea lovers say that this tea is best enjoyed with milk. Milk gives the tea a mellow depth and accentuates the complexities of the flavour profile.
Keemun Hoa Ya A is one of the world’s great teas. Incidentally, it is my favorite black tea as well.
Brewing Tips - Hot Tea: Bring freshly drawn cold water to a rolling boil. Place 1 teaspoon of tea for each cup into the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). We recommend adding milk and sugar (if this is to your taste), but if you prefer your tea ‘straight-up’ it is equally acceptable and enjoyable.
Brewing Tips - Cold Tea: We do not recommend this tea for iced tea. The fine and delicate details will be lost.