Qimen (Keemun) Hao Ya A Hong Cha...The Original Breakfast Tea...
Unique China Hong Cha...Qimen Hao Ya...
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 te... ... Learn More
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Unique China Hong Cha...Qimen Hao Ya...
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 hong cha tea liquor with thick body and delicate, lovely notes of charcoal that perfectly complement the aroma characteristics of the leaves themselves. An outstanding hong cha, to the point it had to be included on the list of theĀ 10 Famous Teas of China.
This variety of Hao Ya A Hong Cha has a finer leaf size Then ourĀ Keemun Mao Feng. Both offering guaranteed enjoyment to the Savvy Tea Drinker...