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 2026
Cultivar: Da Hua Ping Jin Ji Zhong 

PROCESSING YELLOW TEA

Processing yellow tea is very demanding on the skills of the tea maker. While the process starts of like green tea, the leaves have to be "smothered" several times that results in slight oxidation, or the yellowing of the leaves.

Leaves are smothered by wrapping them in cloth bags while in heated and moist state. Additionally, it is also baked for several rounds over charcoal ember.

The entire process makes the tea less "grassy." It makes the tea more sweeter, mellow and rounded. It is also supposed to make the tea bit less acidic making it suitable for people who find green tea bit hard on their stomach.

The process of making Huoshan Huangya dates back to Han Dynasty (202BC - 220AD). In modern times yellow 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.