Keemun Hao Ya Black Tea

This tea is grown on Lion Mountain in Qi'Men county, Anhui province, where it develops into a rich, deep red infusion with subtle smokiness and chocolate notes. The character comes from blending in small amounts of previous vintage or aged Hao Ya after the handmade Gongfu production process—a technique that gives the tea its complexity and ensures it improves with age.

One of China's Famous Ten teas and the only black tea among them, Keemun Hao Ya is made with exceptional skill to impart what Gongfu literally means: a strong fire or spirit. The small, hand-crafted leaves release fragrances of orchid, chocolate and rose, with golden tips that add a sophistication few teas achieve. The infusion is deep-flavoured, smooth and malty with a golden-red colour.

This was created around 1875 by Yu Gan Chen, a Fujian officer who brought his tea mastery to Keemun's pristine forested terrain and innovated a variety that would become world-renowned. Today it's produced in tiny quantities, almost entirely for the discerning Western market.

The tea takes milk beautifully—full cream brings out its richness—and cream transforms it into a lovely rose colour for an extra indulgent moment. It's a tea that rewards patience and deepens in value over time.