Keemun Hao Ya A

Tea type
Black Tea
Ingredients
Black Tea
Flavors
Astringent, Burnt, Citrus, Drying, Floral, Leather, Malt, Molasses, Orange Zest, Pepper, Rose, Smoke, Umami
Sold in
Loose Leaf
Caffeine
High
Certification
Not available
Edit tea info Last updated by Cameron B.
Average preparation
205 °F / 96 °C 3 min, 0 sec 3 g 12 oz / 350 ml

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  • “Pulled this as my next “daily drinker until gone” package of old tea. Like (most) of my old tea, it still wasn’t opened yet! We got dumped on with the white stuff last night and I just want a...” Read full tasting note
    73

From TeaSource

This highest grade of Keemun tea is full-bodied, rich and complex. Very smooth and earthy but sweet and slightly floral. If black rose was a flavor, this is what it would taste like. An absolutely wonderful tea.

If you like your black tea with milk or sugar, don’t buy this tea. Buy the Empire Keemun instead; milk or sugar would just cover all the special nuance of this tea.

All Keemun (sometimes spelled Qimen) tea comes from Anhui province, China. Keemun tea dates back to the mid-1800’s, and was produced following techniques that were used to produce Fujian black tea for centuries. The same small leaf cultivar used to produce the famous green tea Huangshan Mao Feng, is used to produce all Keemun tea.

Suggested Steeping Instruction:

Use 1 heaping tsp per 8oz boiling water. Steep 3-5 min.

Ingredients:

Chinese black tea

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1 Tasting Note

73
821 tasting notes

Pulled this as my next “daily drinker until gone” package of old tea. Like (most) of my old tea, it still wasn’t opened yet! We got dumped on with the white stuff last night and I just want a simple, warm cuppa this morning.

Very tiny leaf for being full leaf and not CTC! Brewed 3.5g to 350ml 205F water for 3 minutes. Brewed cup has a lovely aroma of subtle barbecue smoke, tangy orange, and molasses, that together make me think of some fancy meat glaze.

Ooo, that is a strong cup of tea! Has a very deep flavor and some astringency, but is surprisingly smooth for how dark of a cup it produces. I get a strong burnt leather and smoke note, with a bit of a malty undertone. Toward the end of the sip, a subtle citrus is present, most close to orange zest. I get sort of a dark molasses and black pepper, thick and sticky coating feeling left afterwards on my tongue. Also, a ghost of a rose note left in the aftertaste, too. Tea is just a bit mouth-drying, now that I’m halfway through the cup.

It’s tasty, and I do like keemuns, but I might try using a little less leaf next time and see if that makes a difference on the astrigent/drying qualities without affecting the flavor too much.

Flavors: Astringent, Burnt, Citrus, Drying, Floral, Leather, Malt, Molasses, Orange Zest, Pepper, Rose, Smoke, Umami

Preparation
205 °F / 96 °C 3 min, 0 sec 3 g 12 OZ / 350 ML
Cameron B.

I should steal your idea for having a designated daily drinker… I haven’t been doing so well with drinking my old teas!

Mastress Alita

All my teas are 2oz. packages and there is just no way I’d get through that much if I didn’t put in that sort of effort.

Cameron B.

I’ve been mostly focusing on small packages just to get that number down quickly and give myself some momentum. But I should definitely have at least a cup a day of old, larger teas too!

TeaEarleGreyHot

Yes, small packs make achievable goals! Big cakes of Puer are hopeless, so pile them in the back of the cupboard and pretend you’re aging them—thereby turning hopelessness into victory! Eventually old age turns us ALL into penny-pinchers and we can brag about the well-ripened Pu’erhs we wisely set aside!

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