B-CN-001
Keemun Hao Ya
祁门毫芽
Gongfu black, from Anhui, China.
Black tea
Keemun Hao Ya is strongest on sweetness, smoothness and aroma intensity. Typical tasting words: orchid, rose, apple, cedar, toast crust, cocoa powder. First produced in Qimen County in 1875 by Yu Ganchen, who adapted Fujian black tea manufacturing methods to local green tea bushes. Hao Ya is a premium grade of Keemun renowned internationally as the quintessential component of traditional English breakfast blends.
Also known as Qimen Hao Ya, Hao Ya A, Hao Ya B and Keemun Fine Bud.
The profile
Taste, 0 to 5
Flavour families, 0 to 5
Facts
- Origin
- Anhui, China
- Plant
- Camellia sinensis var. sinensis, Zhuye
- Harvest
- Spring (mid to late April)
- Elevation
- mid
- Oxidation
- 85 to 95%
- Roast
- light
- Leaf
- twisted
- Price band
- premium
- Availability
- fairly common
- Ageing
- a little
- Forgiving to brew
- 4 of 5
- L-theanine
- moderate
Made by: withering, then rolling, then oxidation, then initial drying, then sifting, then winnowing, then refining roast.
Caffeine
A cup of Keemun Hao Ya carries a typical estimate of 45 mg of caffeine, within a range of 35 to 60 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.
How to brew it
| Method | Leaf | Water | Steeps |
|---|---|---|---|
| Western, 250 ml | 3 g | 90 to 95 °C | 3 min, 4 min, 5 min |
| Gongfu, 100 ml | 5 g | 90 to 95 °C | Rinse, then 15 s, 20 s, 25 s, 35 s, 50 s, 75 s |
| Cold brew, 250 ml | 3 g | Fridge | 8 to 12 hours |
Up to 7 infusions. Scale for your own pot with the brew calculator.
Drinking it
- morning
- afternoon
- breakfast
- afternoon
- relaxing
Pairs with pastry, scones_cakes and breakfast_dishes. Milk: yes. Iced: no. Sweetener: yes. Good for beginners: yes.
Tasting words explained
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More: all black tea teas, teas from Anhui, China, or filter the whole drawer.