Yellow Tea

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 bud is picked when still green – so before white teas are harvested. After pan heating the tea is then covered and steamed which results in some oxidation. This additional, time-consuming process is called sealed yellowing. Consequently little is produced these days although propularity is growing once more. Yellow teas are smooth, mild and grassy 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 TEAS 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, kelpy, 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.

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