We are excited to introduce our first yellow tea - something that has intrigued us for a long time. The yellow teas we have had in the past seemed very much like green tea so we wondered what's the fuss? Until we came across this batch of Huoshan Huangya. The tea is still similar to a fine green, but it is much more mellow (which could arise from it being spring-picked) and rounded with flavors that are fruity, nutty and sweet.
LEAF: Delicate and long, with one leaf and a bud, they have been finely shaped. The leaves have yellow streaks as expected. Enticing aroma of sweet floral and chestnut emanate.
INFUSED LEAF: You can see the fine picking more clearly here - one leaf and bud. Floral nutty notes with savory hints on the nose.
CUP: Pale greenish liquor with vegetal (buttered baby spinach) and floral notes. Soft body with nutty and vegetal layers blending to make a very satisfying cup. A sweet and slightly brisk finish. No grassiness. Second steep when preparing tea in western style is equally enjoyable as first.
1 level tbsp or 3 gm per 8 oz cup
2 mins. 3 mins second steep
Houshan, Anhui Province, China
Manufacture: Early April 2019
Cultivar: Jin Ji Cultivar
Farming method: Bio-dynamic
Processing yellow tea is a very demanding on the skills of the tea maker. While the process starts of like green tea, the leaf have to be "smothered" couple of times that causes a slight oxidation. For smothering the leaves are wrapped in bags. However in the case of Huoshan Huangya the following steps are undertaken:
The process of making Huoshan Huangya date back to as early as Han Dynasty (202BC - 220AD) but in modern times this particular tea had fallen in disfavor and belived to be "lost." Luckily, it was revived in 1973 by three distinguished tea experts who pored into ancient documents that contained the methods of making Huoshan Huangya.