An elegant organic yellow tea that is very satisfying. 

LEAF: Delicate and long, finely shaped, with one leaf and a bud. Enticing aroma of sweet floral and chestnut emanate.

WET 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 bitterness. Second steep when preparing tea in western style is equally enjoyable as first.

STEEPING TIPS

   1 tbsp or 3 gm per an 8-10 oz. cup

   176 F

   3  mins

ORIGIN

Houshan, Anhui Province, China
Manufacture:  April 2024
Cultivar: Da Hua Ping Jin Ji Zhong 

PROCESSING YELLOW TEA

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:

• Kill Green, or toss in heated woks.
• Bake over charcoal embers 
• Spread and cover the leaves in bamboo trays 24-48 hrs
• Bake again over charcoal embers
• Rest in bamboo baskets for 3-7 days to soften

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 believed 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.