Chinese Yellow Tea, known as Huangcha, stands as one of China's lesser-known yet highly esteemed tea varieties. Its unique processing method, which includes an additional step of microbial fermentation, sets it apart from other teas and contributes to its distinctive flavor profile and appearance.
The history of Yellow Tea dates back to ancient times, with some records suggesting that it was enjoyed by Chinese emperors over a thousand years ago. Among the most celebrated types are Menghai Huangcha from Yunnan province and Junshan Yinzhen from Hunan province, both renowned for their mellow taste and subtle sweetness.
The production process of Yellow Tea is intricate and time-consuming. It begins with the standard steps of withering and fixing, similar to green tea. However, what follows is a crucial phase called "sealing yellow," where the leaves are either wrapped in cloth or paper and left to undergo controlled fermentation. This process allows the tea to develop its characteristic yellow color and smooth, fruity undertones.
To fully appreciate the nuances of Yellow Tea, one must employ a proper tasting technique. Begin by warming the teapot with hot water to enhance the aroma. Use about 3 grams of tea per 150ml of water heated to around 85°C (185°F). Steep for approximately 2-3 minutes. As you sip, take note of the tea's gentle sweetness, floral notes, and the absence of bitterness or astringency—hallmarks of high-quality Yellow Tea.
In summary, Chinese Yellow Tea offers a glimpse into the diverse world of Chinese tea culture, with its rich history, unique processing, and refined flavors making it a treasured beverage among connoisseurs worldwide.