Introduction: Hao Ya 'A'
Comprising a family of black teas, Keemuns represent some of the smoothest black teas from China. Although there are several grades of Keemun, the Hao Ya 'fur covered' grade is the most notable and considered best in flavor. It is also known for its fine buds, sometimes showing prominent gold tips. In itself, Hao Ya is separated into A and B, where A is the high grade.
Varietal and Technique
Original Keemun Hao Ya 'A' teas are made only with certain tea plant varietals growing in Anhui province. In contrast to other black teas of the region, the Hao Ya 'A' undergoes several leaf sorting steps and re-baking of the leaf.
Anhui Geography
Anhui 'Peaceful Emblem' province is home to the world famous Huang Shan 'Yellow Mountains' in Southeast China, favored by poets and artists for their great beauty. Anhui's complex physical topography includes the Hui River in the North, Chang Jiang 'Yangzi' river in the South and alternating areas of plains, hills, mountains and lakes. Most inhabitants live in the plains near the Hui River and on the right bank of the Yangzi.
Brewing Suggestions
Chinese black teas can range drastically in flavor and aroma but generally produce very full bodied, strong infusions. A water temperature of 180 to 200 F is sufficient to bring the rich character of the leaf. Some recommend water at a full, rolling boil, but in our opinion boiling reduces the oxygen content in good water and gives the tea a "flatter" taste as opposed to a more "lively" taste from slightly cooler water. Chinese black teas with small leaf brew faster than those with larger leaves and require shorter steeping times. We suggest steeping one teaspoon per 8 ounce cup of water for 3 to 4 minutes. A minute or so longer if you wish to add milk (a longer steeping time is needed to acquire enough astringency to balance the milk).
