Yellow Tea

The transformation of yellow teas is almost identical to that of green teas, with the difference that after drying, the leaves are covered, while still warm, with a damp cloth for a few hours. The result is a slightly "smothered" oxidation which gives the leaf a yellowish hue also present in its liquor.

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Meng Ding Huang Ya

This yellow tea composed almost entirely of buds comes from Sichuan province. Its magnificent young shoots are selected before being covered with the fine hairs typical of that grade of imperial picking! Its light yellow liquor is sweet and tasty. Bold hazelnut aromas are complemented by hints of vanilla and herbs. The finish is supported by its creamy texture and sweet taste. In the tradition of great teas - preferably to be enjoyed in a Gaiwan in a careful ambiance!

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Wei Shan Huang Cha | Collection Box

Our producer of Wei Shan Mao Jian has revived the  old memories of the region and offers us his yellow tea, recently returned to production after many years as the process had been all but lost and forgotten. Composed of a significant proportion of tufted buds, this lot has had a slight anaerobic oxidation in keeping with the tradition of the manufacture of this type of tea. The infusion releases vegetal (fiddleheads) and iodine aromas, evoking smoked mussels. Its light and veiled yellow liquor offers a firm texture complemented by delicious fruity (melon) and floral notes. Its finish is …

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