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SimplyJenW drank Hao Ya 'A' by Harney & Sons

985 tasting notes

Second tea of the day…..

My first pot of tea today was Harney’s Hong Tao Keemun. I did not really have time yesterday to sit and enjoy it, but I did today. I am to the point where I think it is definitely a rebuy for me, and hopefully before it goes out of stock again. I remembered that I had a few ounces of Hao Ya A from Harney back in the recesses of my stash, and decided that it was time to compare the two. I know the last few times I had this tea, I over steeped and used too much leaf. Today I did it right….a little lighter on the leaf and less time on the steep. This one is over 2x the cost of Hong Tao, so I would expect there to be marked differences.

Cocoa notes, a little smoke, and remarkable body. This one definitely has the edge in body/mouthfeel. So rich tasting. The leaves are actually longer in the Hong Tao, but that could be my fault in storage as the Hao Ya A has been in my stash for at least a year. I am sure I would get a small tin of this, too, if it were currently in stock. I just love a good China black tea. I am upping the rating on this one.

Mug method, scant measures on the tea and slightly shorter on time.

Preparation

Boiling 3 min, 30 sec

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My motto: Drink the good tea!

Tea enthusiast, trying to keep up my cardio for the zombie apocalypse. I have come to accept that I am a western brewing black tea drinker as that is where my ‘tea heart’ lies. I started on loose leaf as a way to have my dessert and not suffer the caloric issues. Once I tried it, I was hooked.

I drink what I like, which is mostly China blacks, a few traditionally scented blacks and Earl Greys, plus a flavored tea here and there. I don’t mind spending a bit on premium varieties on occasion, but an expensive tea has to deliver. My favorite places to order are Harney & Sons and Upton Tea Imports. TeaVivre is great for Chinese tea.

My ratings are pretty subjective. If it falls under 70, I may not take the time to post about it unless I had something specific to say. If it is 70-80 I like it, but I will probably not rebuy. Favorites are over 80 and up, but sometimes the less expensive or more easily obtainable version of a similar taste will win out for my cupboard space.

Usual teapot steeping method: 24 oz teapot, 3 perfect scoops of tea (4 1/2 actual tsp), freshly boiled water, 4 minutes. Lightly sweetened.

Usual mug steeping method: 15 oz mug, 1.5 perfect scoops of tea (just over 2 actual tsp), freshly boiled water, 4 minutes. Lightly sweetened.

Usual pan method: 1 1/2 cups water, 2 perfect tsp chai (3 actual tsp). Simmer for 3 minutes. Add 2/3 cup skim milk. Simmer for 2 more minutes. Strain and sweeten.

Usual pitcher method:
5 or 6 Perfect Spoons of tea (this means about 7-9 actual tsp), freshly boiled water, brewed essentially double-strong in my 24 oz teapot for 4 minutes. Fill my Fiestaware Disc pitcher (about 60 oz.) halfway with ice. Add brewed double-strong tea to the pitcher. Stir it a little and enjoy. No additions.

(*SRP is my Sample/Stash Reduction Plan starting on April 12, 2012. I got so far, but just decided it was too fussy to keep track.)