Wafts of dark chocolate, with a much more intense roasted aroma than other Keemuns. Hao Ya ‘A’ also has a much stronger body than most other Chinese black teas, with a bit of astringency. The aromas carry through to the cup with notes of dark chocolate.
Keemuns are some of China’s oldest and most renowned black teas. They come from the rolling hills surround the small town now written as Qimen. The tea fields lie between the Yellow Mountains and the Yangtze River. This particular Keemun is made in later April or early may, after the Mao Feng harvest, when the leaves are bigger and more flavorful. Whereas Mao Feng is harvest for only a week and a half, Hao Ya’s season goes on for as long as a month and a half.
Hao Ya teas are separated, primarily for the U.S. market. The best tips go to A, and the second best to B. They are processed similar to Mao Feng. Mao Feng makers accentuate the bud, drawing out the subtlety and sweetness of the tea, Hao Ya makers go for power.
