YELLOW TEA
Yellow tea is a specialty of China. According to the size of fresh leaves, old and tender buds and leaves, it is divided into yellow bud tea, yellow small tea, yellow big tea, and Guizhou Tang Dynasty ancient yellow tea. The main yellow bud teas are Junshan Yinzhen, Mengding Huangya, Huoshan Huangya, and Yuan'an Huangcha; Weishan Maojian, Pingyang Huangtang, Ya'an Huangcha, etc. are all yellow small teas. After the Three Gorges Reservoir was filled with water, the Zigui Mountain area was shrouded in fog all year round, forming the unique Zigui yellow tea, which is also a yellow small tea.Anhui Wanxi Jinzhai, Huoshan, Hubei Yingshan and Guangdong Dayeqing are yellow big tea. The quality characteristics of yellow tea are "yellow leaves and yellow soup". Yueyang, Hunan is the hometown of yellow tea in China.Yellow tea is a lightly fermented tea, and its processing technology is similar to that of green tea, except that a "smothering yellow" process is added before or after the drying process to promote partial oxidation of polyphenols and chlorophyll. Its processing method is similar to that of green tea, and its production process is: fresh leaves withering and rolling - steaming and drying. The processes of withering, rolling, drying, etc. for making yellow tea are similar to those for making green tea. The most important process is to steam-cook the tea leaves until they turn yellow. This is the key to forming the characteristics of yellow tea. The main method is to wrap the tea leaves after withering and rolling with paper, or pile them up and cover them with a wet cloth for a few tens of minutes or a few hours, which causes the tea leaves to undergo non-enzymatic auto-oxidation under the action of water and heat to form a yellow color.
黄
茶
HOW TO BREW WHITE TEA:
AMOUNT:
In a 200ml tea pot, use 4g of tea leaves
TIME:
new tea is generally brewed with boiling water of about 90-95 degrees, if it is old white tea, it can be brewed at high temperature, and the sweetness is better, thick and rich.
0: wash the tea
1-3: 20 seconds
4-?: add 5-10 seconds each time
TEMPERATURE
Use 95-100 celcius degree water. Only in this way can various substances and aromas in white tea be released better
SUITABLE TEA WARE:
The best tea set for brewing white tea is white porcelain tureen, followed by glass cups, but white tea cannot be brewed with purple sand (zisha) tea set, otherwise it will absorb the aroma of white tea
AMOUNT:
In a 200ml tea pot, use 4g of tea leaves
TIME:
new tea is generally brewed with boiling water of about 90-95 degrees, if it is old white tea, it can be brewed at high temperature, and the sweetness is better, thick and rich.
0: wash the tea
1-3: 20 seconds
4-?: add 5-10 seconds each time
TEMPERATURE
Use 95-100 celcius degree water. Only in this way can various substances and aromas in white tea be released better
SUITABLE TEA WARE:
The best tea set for brewing white tea is white porcelain tureen, followed by glass cups, but white tea cannot be brewed with purple sand (zisha) tea set, otherwise it will absorb the aroma of white tea
YELLOW BUD
2024
Yellow Tea, Yellow Bud, Sichuan, Mengding Mountain
50g
Fragrance:
petrichor, smoky, earthy, camomile, honey, nutmeg, grain, pear, silky
Chinese spirituial character:
cold, neutral
Recommended occasion:
summer, morning, lazy afternoon
Technical data:
4g for 200 ml pot
can be brewed 6-10 times
Yellow Tea, Yellow Bud, Sichuan, Mengding Mountain
50g
Fragrance:
petrichor, smoky, earthy, camomile, honey, nutmeg, grain, pear, silky
Chinese spirituial character:
cold, neutral
Recommended occasion:
summer, morning, lazy afternoon
Technical data:
4g for 200 ml pot
can be brewed 6-10 times
High on the misted slopes of Mengding Mountain in Sichuan, where clouds drift like ancient silk, grows a tea that once whispered only to emperors. Mengding Huangya, the Yellow Bud of Mengding, traces its lineage to the Western Han—two millennia of tender cultivation beneath shifting skies. In the Tang and Song dynasties, envoys carried its golden leaves in silk-wrapped tribute, a breath of mountain spring delivered to the throne.
Each year at the spring equinox, when the buds begin to stir, pickers gather the first unfurling shoots—round, plump, dusted with downy gold. Through a patient alchemy of heat and stillness, they are transformed into slender yellow spears, fragrant with orchid and mist. When steeped, the liquor glows pale jade with a hint of sun; the taste is soft, clean, and quietly enduring—like rain returning to stone.
Each year at the spring equinox, when the buds begin to stir, pickers gather the first unfurling shoots—round, plump, dusted with downy gold. Through a patient alchemy of heat and stillness, they are transformed into slender yellow spears, fragrant with orchid and mist. When steeped, the liquor glows pale jade with a hint of sun; the taste is soft, clean, and quietly enduring—like rain returning to stone.
YELLOW ORCHID
Harvested in the tender warmth of spring, one week after Qingming, when the air still carries the cool breath of the mountains, Yellow Orchid Tea unfolds its quiet radiance. Only the finest buds, one bud with two or three leaves, are chosen under clear skies, unmarked by wind or insects, their color glimmering between jade and faint purple.
Born from Beigang, this Maojian yellow tea once graced imperial tables, treasured for its balance of purity and grace. Each leaf bears the patience of sun and mist, its fragrance recalling faint orchids and sweet hay. When steeped, it releases a luminous golden liquor, soft, nourishing, and restorative.
To drink Yellow Orchid Tea is to taste the calm of clear weather after rain, an offering once reserved for the court, now a quiet pleasure for those who understand that harmony lives in subtleties.
Born from Beigang, this Maojian yellow tea once graced imperial tables, treasured for its balance of purity and grace. Each leaf bears the patience of sun and mist, its fragrance recalling faint orchids and sweet hay. When steeped, it releases a luminous golden liquor, soft, nourishing, and restorative.
To drink Yellow Orchid Tea is to taste the calm of clear weather after rain, an offering once reserved for the court, now a quiet pleasure for those who understand that harmony lives in subtleties.
2024
Yellow Tea, Yellow Orchid, Sichuan, Mengding Mountain
50g
Fragrance:
orchid, rose, honey, pear, charcoal, salty, burnt hay, smoky
Chinese spirituial character:
cold, neutral
Recommended occasion:
summer, morning, lazy afternoon
Technical data:
4g for 200 ml pot
can be brewed 6-10 times
Yellow Tea, Yellow Orchid, Sichuan, Mengding Mountain
50g
Fragrance:
orchid, rose, honey, pear, charcoal, salty, burnt hay, smoky
Chinese spirituial character:
cold, neutral
Recommended occasion:
summer, morning, lazy afternoon
Technical data:
4g for 200 ml pot
can be brewed 6-10 times