When it comes to tea, most of us are familiar with the classic black, green or herbal varieties. However, there exists a hidden gem in the world of tea: yellow tea. Often overshadowed by its more popular counterparts, yellow tea deserves a place of honour in the world of fine teas because of its unique and delicate flavour profile. In this blog, we will delve into what yellow tea is and why it is a hidden gem for tea connoisseurs.
Yellow Tea
Yellow tea is a type of tea that falls somewhere between green and white tea in terms of oxidation and processing. Originating from China, yellow tea has a history going back more than a thousand years. Its distinctiveness lies in the processing steps that set apart from the other tea varieties.
The unique production process
The creation of yellow tea is a labour-intensive and time-consuming process that requires skilled tea artisans. Here is a brief overview of how yellow tea is made:
- Plucking: Like other types of tea, the process starts with careful plucking young tea leaves and buds. The timing is crucial, as the leaves must be harvested at precisely the right moment to achieve the desired flavour.
- Withering: After plucking, the leaves are spread out in the sun or in a controlled environment to wither. This reduces the moisture content of the leaves, to prepare them for the next steps in the production process.
- Killing the Green: Unlike green tea, which is typically fired or pan-fried to stop oxidation, the (yellow tea) leaves are gently heated through a brief firing process to prevent further oxidation.
- Yellowing: This is the most distinctive step in the process. Yellow tea undergoes a unique process called ‘sealed yellowing’ or ‘men huan’. This involves wrapping the tea leaves carefully in cloth or paper to allow them to slowly oxidise and develop their unique flavour profile. This process can last anywhere from a few hours to a couple of days, depending on the desired taste.
- Drying: Once the leaves have reached the desired level of oxidation, they are dried to remove excess moisture to preserve its unique flavour.
Flavour profile & characteristics
The flavour of yellow tea is often described as delicate, mellow and slightly sweet. It lacks the grassy or vegetal notes of green tea and the boldness of black tea. Instead, yellow tea offers a smooth, well-balanced taste with delicate floral and fruity undertones. Some connoisseurs describe it as a ‘yellowed’ version of green tea, hence its name.
Notable varieties of Yellow Tea
- Junshan Yinzhen: Among the most famous yellow teas, Junshan Yinzhen originates from Junshan Island in China’s Hunan province. It is characterized by its slender, silver-coloured buds and a sweet, nutty taste that entices the palate.
- Meng Ding Huang Ya: Hailing from Sichuan province, this yellow tea boasts a fresh, grassy aroma and a crisp, clean flavour that captures the essence of its mountainous origins.
- Huoshan Huangya: Grown in the Yellow Mountains of China, Huoshan Huangya delights with its mild, slightly smoky flavour, complemented by floral and vegetal notes.
Brewing the Perfect cup of Yellow Tea
To fully appreciate the subtle elegance of yellow tea, it’s important to master the art of brewing. Heat water to just below boiling point (around 82 degrees Celsius) and steep the tea leaves for 2-3 minutes, adjusting the steeping time to your preferred strength. Yellow Tea can be enjoyed with a touch of honey or sugar to enhance its natural sweetness.
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