Yellow Tea
黄茶Huáng Chá · Oxidation: 10-20%
A rare and complex tea. Processed like green tea, but with a unique 'sweltering' (Men Huang) step where damp leaves are wrapped and gently heated. This removes the grassy edge, creating a mellow, sweet liquor.
How Yellow Tea is Made
Plucking
The careful harvesting of tea leaves. High-quality tea is almost entirely hand-plucked, focusing on the newest, most tender growth—usually a single unopened bud and the first two leaves below it.
Fixing
A crucial heating step that denatures the enzymes in the leaf, permanently stopping the oxidation process. This locks in the specific flavor profile the tea master has guided the leaves toward.
Sweltering (Men Huang)
A rare, delicate step unique to yellow tea. Damp, warm leaves are lightly wrapped in paper or cloth. This subtle steaming process mellows the harsh, grassy taste of green tea, converting it into a smooth, sweet, nutty flavor.
Rolling
The soft, pliable leaves are bruised and rolled into shapes. This action breaks down the cellular walls of the leaf, bringing essential oils to the surface so they flavor your cup instantly when brewed.
Drying
The final step in making tea. The leaves are baked, roasted, or pan-fired to remove almost all remaining moisture, locking in the flavor and ensuring the tea will not spoil over time.
Flavor Profile
“An ancient, time-intensive process that smooths out astringency.”
Varieties of Yellow Tea
Junshan Yinzhen
君山银针The most prestigious yellow tea, made entirely of buds from Junshan Island. Offers a distinct sweet corn and sugarcane profile without the sharp grassiness of green tea.
Mengding Huangya
蒙顶黄芽Cultivated on Mount Mengding, this imperial tribute tea features flat, yellowish-green buds that brew into a sweet, nutty, and highly aromatic liquor.