Chinese Yellow Tea, known as Huang Cha, is a lesser-known but equally exquisite variety of tea that sits between green and black tea in terms of oxidation. Its history can be traced back over a thousand years, originating in the Anhui province and later gaining popularity across China. The unique processing method gives it a distinct golden hue and a mellow flavor profile that sets it apart from other teas.
There are several notable types of Yellow Tea, including Meng Ding Huang Ya, Junshan Yinzhen, and Baihao Yinzhen. Each type has its own specific characteristics and flavors, often described as smooth, sweet, and slightly fruity. The production process involves a series of careful steps: steaming or pan-frying fresh tea leaves to reduce oxidation, allowing them to partially oxidize under controlled conditions, and then drying them slowly to achieve their characteristic color and taste.
To fully appreciate the subtleties of Yellow Tea, one should follow traditional Chinese tea ceremonies. Begin by warming the teapot and cups with hot water. Use about 3 grams of tea per 150 ml of water heated to around 80-85°C (176-185°F). Steep the leaves for 2-3 minutes to release their delicate flavors. Sip slowly and savor the nuances of each infusion, noting the gentle sweetness and smooth texture that make Yellow Tea a truly refined experience.