Qimen (Keemun) Hao Ya A...The Original Breakfast Tea...
In southern An Hui province China there is a town called "Qimen". Tea growers there learning of a discovery in Wu Yi Shan Fujian province where tealeaves that had become heavily oxidized changing from bright green to dark brown resulted in a beverage that was liked or maybe even preferred by w... ... Learn More
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In southern An Hui province China there is a town called "Qimen". Tea growers there learning of a discovery in Wu Yi Shan Fujian province where tealeaves that had become heavily oxidized changing from bright green to dark brown resulted in a beverage that was liked or maybe even preferred by westerners and saw this as an opportunity.
Qimen Tea, better known in the west as "Keemun" had its genesis there and resulted in the title of becoming the first "Breakfast Tea". The tea farmers in Qimen developed a unique technique of preparing the leaves for processing, browning the leaves through oxidation, and drying the leaves with warm air generated by heat from a special type of wood.
This "tea recipe" led to the development of what we know in the west as "Black Teas" but in China are referred to as "Red Teas" or Hong Cha because of the reddish "tea soup" or tea broth.
The result of all this leads to an outstanding satisfying cup of rich tea liquor with thick body and delicate but lovely notes of charcoal that perfectly complement the aroma characteristics of the leaves themselves. Outstanding to the point it had to be included on the list of the 10 Famous Teas of China.
This variety the Hao Ya A has a finer leaf size Then our Keemun Mao Feng. Both offering guaranteed enjoyment to the Savvy Tea Drinker...