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Yellow Teas
Untitled document Yellow tea is relatively uncommon in China, although they are wonderful teas. Perhaps it is because of the complicated and tedious process in making it. There have been many techniques that have been lost since this tea was first developed during the Tang Dynasty more than 1300 years ago. There are three famous yellow teas left that are still popular. They are Meng Ding Huang Ya (Yellow Bud) from Sichuan, Jun Shan Yin Zhen (Silver Needle, not to be confused with the white tea) from Hunan, and Huo Shan Huang Ya (Yellow Bud) from Anhui. (A sad note: Huo Shan Huang Ya that is being sold now is green tea, not yellow tea. The art of making Huo Shan Huang Ya has been lost. There is no one now that still knows how to make it. The expense and complication of making this tea made it an unpopular tea in the Chinese market, and because the same tea could be made into a green tea that was more marketable, and the pressure from econmics in Anhui, the production of true yellow tea faded away. We hope that more handmade teas do not become extinct in the same way. The object in making yellow tea is to remove the grassy smell, and change the taste and color. This is accomplished by quickly frying the tea in small quantities under 500 grams at a high temperature, and then wrapping the tea in Niu Pi Zhi (Cow Skin Paper), an old style of paper that looks yellow, and allowing it to dry naturally for a few hours, and then repeating the process until the tea master is pleased. This process varies a little bit between teas and can take days to finish. Yellow tea is legendary for its healing properties. It is a cooling tea very rich in antioxidants. |
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