Yellow tea: limited availability due to the high cost of production.
Yellow tea or ‘spring tea’ as it is known, is produced in Anhui, Sichuan and Hunan provinces. The leaf is, unusually, not withered to reduce the moisture content. After pan heating the tea is then placed in a bamboo container and covered with a cloth for 40-48 hours which results in some slow oxidation. The leaf is subsequently dried again then placed in boxes and dried again, giving the leaf its slightly yellow appearance. This additional, time-consuming process is called sealed yellowing. Consequently little yellow tea is produced these days although popularity is growing once more. Yellow teas are smooth, mild with good flavour. The liquor is noticeably yellow. Use about 2 grams per 100 ml with freshly boiled water that has just come off the boil to around 95 C.
YELLOW TEA INSIGHT. Known as: Spring tea. From: Huoshan County in Anhui Province, China. Type of tea: Most closely related to green teas. Aroma: mild, light and delicate bamboo-like nose. Character: Fresh, sweet and nutty. In the cup: Smooth, sweet, notes of banana and sweet-corn. What makes it special: Uniquely pan-dried and steamed over several days. Covered with a cloth to re-absorb aromas known as ‘sealed yellowing’.
Appearance of the liquor: Distinctly yellow. Making: One teaspoon per cup. Infuse: Four minutes. Milk: Drink without.