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  Imperial Keemun Hao Ya
Imperial Keemun Hao Ya


Anhui, China, a province in Eastern China became known for producing black teas in here in the late 1800's.

Imperial Keemun Hao Ya*:

Brewing Suggestions

From the world-famous tea gardens of Anhui Province (Eastern China), Keemun's tea gardens are well known for producing world-class black teas. "Hao Ya",meaning fur-covered tips, are harvested in the spring and carefully fermented (oxidized) into black tea. The tiny tips pack surprisingly strong flavors; they are well-balanced and complex, with lots of unique "keemun" flavors. Keemun black teas are often compared to Burgundy wines. Always exceptional, these teas offer complexity and full flavor without any excessively aggressiveness behaviors.

Imperial Keemun is best prepared in a regular teapot or in individual steeping cups. (For gong fu preparation we recommend using a pot specially reserved for Keemun since this tea's distinctive flavor and aroma will be readily absorbed by the porous surfaces of unglazed Yixing wares and imparted to other teas prepared in the same vessel.) Allow approximately 1 tsp. per 8 oz of water and an infusion time of 2-3 mins. with 90'-95'C (194'-203'F) water. Re-steep by gradually increasing time and temperature. Always adjust quantity of tea used, steeping time and water temperature according to your personal preferences.

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