Tea
Like the Gobstopper of teas, the flavors and aromas of Keemun Hao Ya ‘A Grade’ change with each sip, cup and brew. At first taste, the liquor is reminiscent of grilled peaches, which melds into the lingering aftertaste; a competition between the tea’s floral bouquet and its underlying smokiness. The golden amber-brown color of the tea matches its taste, while the smell of the tea is more reminiscent of its aftertaste, sweet like roses, with a hint of maltiness.

Leaf
The dry Keemun leaves are small and uniform. The consist of wiry buds that are slightly tippy. The smell of this dry leaf is deceivingly stronger than the taste of the tea, presenting itself as almost biscuity and smokey.

While brewing Keemun Hao Ya, the leaves begin to plump and expand. By the time the first steep is complete, the wet leaves have lightened in color to a brownish-red, and every leave maintains its eveness and consistency. The wet leaves smell savory, almost meaty; an indication that the sweetness of this black tea has begun to seep out of the leaf into the water. It really is a beautiful tea during every step of preparation.

Serving Suggestions
Hot Tea
- 1-2 min @ 200F (just off the boil).
- Can be steeped multiple times. We typically steep this tea 2-3 times.

Iced Tea
- After steeping hot tea, refrigerate until chilled. Add a slice of orange, and serve.

Etymology
- Keemun refers to the Keemun Zhuye cultivar of the tea plant.
- Mandarin: “Keemun Downy Buds”

About Keemun
This certified organic grade of Keemun was once reserved only for royalty. This is a first flush tea harvested in Spring of 2010. Keemun is the original “breakfast tea” and is considered one of China’s great teas.

Behind the Leaf
This tea was harvested and processed between March 18 and April 25 by the villagers of Jinzipai Village in Qimen County China.

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