Umami, elegantly floral, sweet roasted pine nuts

Yellow tea is the smallest and rarest category of tea which is very significant in traditional Chinese tea. Two to three yellow teas have frequently been listed on the China’s Ten Famous Teas List, which says volumes about the appreciation of yellow tea among the most influential patrons. Yellow teas are micro-fermented where the semi-dry leaves are “yellowed” in a non-enzymatic browning. This allows the creation of a unique category of tea which is similar to green tea, but usually rounder and smoother with deeper notes like grains and corn. 

Huang Ya means ‘yellow bud’ and refers to the yellow hue of both the fresh and the finished tea leaves. The processing is similar to green tea except for an extra step where the tea is ‘yellowed’ 3 to 7 times for a total of 160-260 hours. The tea is then placed on bamboo trays to be flash roasted over charcoal for an hour. This is a unique and ancient technique called Zhuang Huo. Zhuang Huo is a highly risky step as it is done to already dried tea leaves, however it is essential for producing the most excellent tea. 

Our Huang Ya is semi-handmade and is produced in Jin Ji Shan by an extraordinary tea maker who happens to be one of the few female tea makers in China. Xu A-yi is the matriarch of the family and especially skilled at Zhuang Hou, the flash roasting technique previously mentioned. 

Health Benefits:  Packed with antioxidants including polyphenols and catechins. Caffeine is present in yellow tea.