LEAF: Delicate and long, finely shaped, with a leaf and a bud. Enticing aroma of toasty vegetal notes.

WET LEAF: You can see the fine picking clearly here - one leaf and a bud. Vegetal and nutty notes with savory hints on the nose.

CUP: Pale golden liquor with warm vegetal and nutty notes. A layer of umami with a sweet finish as the tea cools. Very smooth and satisfying. 

Houshan, Anhui Province, China
Manufacture:  April 2025
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.     

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.