Keemun Hao Ya A4506-100
Keemun Hao Ya back is made from hand-picked, selected top young spring leaves & tips and is hand-produced to bring out a variety of fragrant elements. It has a distinctive...
Keemun Hao Ya back is made from hand-picked, selected top young spring leaves & tips and is hand-produced to bring out a variety of fragrant elements. It has a distinctive pleasant fragrance with a rich, fruity biscuity flavour. Keemun is produced exclusively in the Qimen County of the Huangshan City, in Anhui province. The name of the tea is an older Western spelling of the name of the nearby town, Qimen (pronounced "Chee-men"). The tea-growing region lies between the Yellow Mountains and the Yangtze River. The cultivar used for Keemun is the same as that used in production of Huangshan Maofeng a green tea. Keemun was first produced in 1875 using techniques adapted from Fujian province farmers. Many varieties of Keemun exist, with different production techniques used for each. Nevertheless, any Keemun undergoes particularly slow withering and oxidation processes, yielding more nuanced aroma and flavour. Some of Keemun's characteristic floral notes can be attributed to a higher proportion of geraniol, compared to other black teas. Among the many varieties of Keemun perhaps the most well-known is Keemun Mao Feng. Harvested earlier than others, and containing leafsets of two leaves and a bud, it is lighter and sweeter than other Keemun teas. Another high grade variety, containing mostly leaves and stronger than others, is the Keemun Hao Ya for Western markets. It is separated by quality into Hao Ya A and Hao Ya B categories, the former being somewhat better than the latter. Either has a markedly intense taste.