Did you know that yellow tea has a unique "yellowing" processing step? It's what gives it a milder flavor and smoother taste compared to green tea. The yellowing step is a process where the leaves are left to oxidize in a humid atmosphere for several hours. This process gives it an aroma that is often described as sweet and earthy, with notes of honey and flowers.
Yellow tea, a rare tea, was once exclusively reserved for Chinese emperors. With its light oxidation, it is often compared to green tea. This yellow tea is from Yilan, Taiwan.
In Taiwan, yellow tea is a non-fermented tea (because the production process is the same as green tea, but with the addition of a yellowing step). Yellow tea is the least produced among the six major tea categories and is also the most difficult to obtain. After the tea-making process is completed, there will be a step of suffocating it with cloth or yellow rice paper. This is the most special and difficult part of yellow tea. Yellow tea has different definitions in different countries.
This tea is a true gem! It combines the sweetness of a high mountain oolong, the delicate texture of a white tea, the rich flavor of raw puerh, the refreshing aroma of green tea, and the invigorating freshness of jasmine. It's like a delightful blend of the best tea flavors all in one!
Brewing Instructions:
We recommend brewing this with a 100ml gaiwan. Start with a lower temperature around 165ºF (75ºC) for about 60 seconds. For the second infusions, reduce the time to 45 seconds and add 10 seconds for each additional infusion.
