The Hao Ya A grade 毫芽茶 is scarce, expensive, and highly sought after. Most Keemuns are very nice black teas, but the Hao Ya A grade is unforgettable. It is similar to Mao Feng in taste and mouthfeel, yet somewhat more mellow and delicate. The aftertaste lingers long after each slurp.
Grade A Hao Ya is called ’The Burgundy of Tea‘ 紅茶. It gained popularity in England and became the most prominent ingredient of high-class English Breakfast tea. In fact, if you are used to drinking English breakfast tea, this will taste very familiar and enjoyable.
It has a sweet, biscuity fragrance and an exquisitely mild, yet complex aroma with a hint of smokiness.
Tasting Details
Flavour: Brisk and subtle flavour with a nutty minerality.
Aroma: Oaky, Biscuity
Infusion Colour: A pale, clear amber
Specification
Caffeine Level: Medium – around 60mg per cup
Antioxidant Level: High levels
Production process: Picked as two leaves and a bud. Withered and oxidised more slowly than most black teas, yielding a more nuanced aroma and flavours
Grade: Hao Ya A – premium grade
Leaf Appearance: Thin, twisted, black with a brown spine
Origin: 1875 from Qimen District 祁門, Southern Anhui Province安徽省, China.
Storage: Store in a cool, dry place, away from sunlight. Re-seal the packaging between uses.
How to Brew
- Use one teaspoon of leaves (roughly 3g) for each person for whom you are brewing tea.
- Boil your water, let it cool for 30 seconds; 95-100 degrees is perfect
- Steep for 2-3 minutes according to taste.
- Reuse the leaves a further three times by simply adding more hot water.
Tea facts and brewing
- Tea style
- Keemun Hao Ya
- Processing
- Picked as two leaves and a bud, Withered, Slow oxidised
- Aroma
- Oaky, Biscuity, Smoky, Nutty
- Flavour
- Nutty, Mineral, Biscuity, Oaky, Smoke
- Body
- Mild and delicate
- Finish
- Dry oaky
- Water temperature
- 95–100°C
