Keemun Hao Ya A

The Boulder Tea Company Verified independent store

→

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 befor e 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, AmberAroma: Creamy, Light SpicePalate: Pine, Malt, BriocheFinish: Light Astringency, Mild LingerTop Note: PineMid Note: Rich, MaltEnd Note: BriocheHow to Make Black TeaAmount: 1 teaspoonHot Water: 8 ozWater Temperature: 212ºSteep Time: 4-5 minutes Show more