The Harney & Sons Guide to Tea by Michael Harney

Author:Michael Harney
Language: eng
Format: mobi, epub
Tags: Cooking, Tea tasting, Reference, Coffee & Tea, Tea, Beverages, General, Personal & Practical Guides
ISBN: 9781594201387
Publisher: Penguin Press
Published: 2008-10-07T10:00:00+00:00

Keemun Mao Feng is quite rare. Most Keemun tea makers skip the Mao Feng harvest, saving their leaves for the Hao Ya harvest that begins just a few days later and lasts much longer. Fruitier and lighter than its later-season cousin, Keemun Mao Feng remains a treat worth trying.

KEEMUN HAO YA A

As I’ve discussed in the previous section on Keemun Mao Feng, Keemuns are some of China’s oldest and most renowned black teas. They come from the rolling hills surrounding the small town now written as Qimen. The tea fields lie between the Yellow Mountains and the Yangtze River. Hao Ya is made in late April or early May, after the Mao Feng harvest, when the leaves are bigger and more flavorful. While Mao Feng is harvested over only eight to ten days, Hao Ya season goes on for as long as six weeks.

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