This special yellow tea uses only the youngest buds, which undergo Menhuang (yellowing) to achieve a non-astringent, buttery-sweet taste. A rare tea-jewel!
Tea Type or Tisane | Flavors: yellow | sweet cream, butter
Tea Tips: To fully enjoy this tea’s flavors, follow the “Eastern” brewing directions below. A tea for those who love the toastiness and antioxidants of green tea but don’t love the vegetal taste!
Ingredients: China, Sichuan Province, Mengdingshan, Ya’an yellow tea: 100%
Cultivar: Mengshan n.9
How to Steep: Eastern: 1 gram per 30 ml, 170-175 F; no rinse, 25 second steep; increase time with each steep. Western: 2 grams per 6-8 ounces, 170-175 F, 2-3 minutes
Fun Fact: Huangya means “yellow bud”. Yellow tea production dates back to before the Tang Dynasty, as an imperial tribute tea from the first domesticated tea gardens in Sichuan province. It requires a specific ‘yellowing’ (Menhuang) process in which freshly fired leaves are wrapped into small batches, with their temperature and water levels carefully controlled and monitored for up to 48 hours. Few tea makers are adept at this process, and with the demand for easier to make green teas, the art of making traditional yellow tea is in danger of being lost.
Similar Teas: Imperial Yellow, Tung Ting, Iron Goddess Honey Floral, Kukicha
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