Keemun Hao Ya A

This incredible Chinese black tea is full bodied, with complex flavors and aromas that evolve at every step of the steeping process. Enjoy the aromas of the leaves and liquor before and after steeping to get the best experience this type of fine tea has to offer. Keemun makes a wonderful breakfast tea, or mid day cup that anybody can enjoy.

Keemun was originally produced in the Qimen (“Chee-Mun) County of the Anhui region in the late 19th century. The cultivar is now grown throughout the province. The tea leaves are processed slowly to enhance the flavor profile and aromatics. The tea trees are grown at moderate altitudes in a humid, monsoon heavy climate and experience heavy rains in the summer months, and cold, dry winter months.

The dry leaves are finely twisted allowing the leaves to oxidize, giving them a dark color with hints of golden russeting. They have a dusty aroma, with notes of mahogany and  peat moss. Once infused the leaves open to reveal uniform, reddish leaves, giving off a bold aroma. The liquor is amber colored, with a creamy aroma with hints of spice. The flavor starts with a bright, piney top note, quickly giving way to smooth, malty mid tones, and a lightly astringent finish with a delicate touch of brioche.

Color: Reddish, Amber
Aroma: Creamy, Light Spice
Palate: Pine, Malt, Brioche
Finish: Light Astringency, Mild Linger

Top Note: Pine
Mid Note: Rich, Malt
End Note: Brioche

How to Make Black Tea
Amount: 1 teaspoon
Hot Water: 8 oz
Water Temperature: 212º
Steep Time: 4-5 minutes