Yellow tea

Yellow tea gains it name from the so called "three yellow", that is yellow dry leaf, yellow liquid and yellow wet leaf. Yellow tea is one of the rarest kinds of tea, probaply because the production methods are quite complicated and require a lot of skill. The production method includes fixation, rolling, stuffing (special method used only for yellow tea) and drying. Stuffing means that the leaves will be either wrapped in special paper, pilled or spread, which induces a chemical reaction which makes the leaves yellow and generate a special fragrance.The procedure of "stuffing" is crucial for the quality of the end product. Below you can click to enter yellow tea.


Mengding Huangya	Alle Producten

Judging by the degree of tenderness of the dry leaves, yellow tea can be divided into, yellow bud tea, such as Mengding Huangya (Mengding Yellow Bud) and Jinshan Junzhen (Jinzhen Silver Needle). Yellow small tea such as Weishan Maojian (Weishan Fur Tip) and Beigan Maojian (Beigan Fur Tip). Yellow big tea such as Huoshan Huang Dacha (Huoshan Yellow Big tea) and Guangdong Daye Qin (Guandong Big leaf Green).

In general yellow tea is said to have a pure fragrance and mellow taste, yet the different kinds of yellow tea can differ quite a lot in terms of taste and fragrance. So the best way to describe and judge yellow teas is by the the so-called "three yellows" criterion. The most suitable way for brewing yellow tea is similair to that of green tea, that is, with gaiwan, big/small porcelain or glass teapot, and glass. For yellow bud tea we advice brewing with a glass or transparant teapot/gaiwan. It will allow you to appreciate the floating and sinking yellow buds. The temperature of the water used for brewing yellow bud tea should not exceed 85℃, as that would damage the tender leaves.