The History of Yellow Tea
Yellow tea is an ancient tea with roots in China, where it was discovered more than 1000 years ago. It gets its characteristic yellow color through a unique and careful processing method.
Not many in the Western world know about yellow tea, and when one does come across this rare tea, it is unfortunately often confused with green tea. This may be because yellow tea consists of a bud and one to two leaves. Therefore, it bears some resemblance to many green teas.
Unfortunately, most yellow teas have been lost today, just as the ancient knowledge of the manufacturing process is known by fewer and fewer people.
Today, only 3 yellow tea varieties remain:
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Jun Shan Yin Zhen from Hunan – important to distinguish from Bai Hao Yin Zhen (white silver needle).
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Meng Ding Huang Ya from Sichuan – has a completely unique and delicate flavor profile.
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Mo Gan Huang Ya from Zhejiang in southeastern China – this is the least known and rarest of the three yellow teas.
It is important to preserve and appreciate these rare and unique yellow teas to ensure they are not lost. They have a taste and a history worth exploring and valuing.
What does yellow tea taste like?
Yellow teas are known for their delicate and complex flavor. They have a slight sweetness, reminiscent of honey and flowers, and a subtle nutty undertone. This makes them extremely pleasant teas to drink – whether in the morning to start the day or in the evening to relax.
Due to the gradual and careful fermentation process, it is also said that yellow tea can have a beneficial effect on both the spleen and the stomach.
Production of yellow tea
The production of yellow tea itself is a very resource-intensive process that can take between one and three days, depending on the specific tea variety. Each type of yellow tea has its own unique manufacturing method.
Enzymes are halted: First, the enzymes in the tea leaves are stopped to preserve the tea's color and flavor. This is done by roasting the small shoots in a wok for a few seconds at very high temperatures. This process requires special expertise to avoid burning either the leaves or fingers. Often, several tea masters work together to handle the task, allowing them to take over from each other when their fingers get too hot.
Tea leaves are rolled: After roasting, the tea leaves are carefully rolled on a bamboo tray to reduce the heat. They are then wrapped in either thick paper (for example, Jun Shan Yin Zhen) or in cloth (as in the case of Meng Ding Huang Ya and Mo Gan Huang Ya). Yellow tea is often classified with white tea, as it is considered lightly oxidized. However, the process is more a slight microbial fermentation than actual oxidation.
The special processing method removes the vegetal taste from the buds but retains the tea's health benefits, which are also found in white and green tea.
Fermentation begins: The wrapped tea leaves are placed on a small bamboo basket over a charcoal fire, while Yin Zhen is stored in a wooden box. The charcoal fire is usually covered with ash to avoid smoke. The small packages are opened periodically, cooled, and re-wrapped – except for Mo Gan Huang Ya, which is also hand-rolled between re-wraps.
This process gradually promotes the fermentation of the tea over several days, allowing the tea to dry slowly. The entire manufacturing process is both time-consuming and technically challenging, but the result is a milder, sweeter, and more nuanced flavor than green tea.
The purpose of making yellow tea is to remove the grassy undertone often found in green tea while preserving the health benefits. In fact, yellow tea is considered to have even more of these, as it is easier to digest and gentler on the stomach.
Brew the Perfect Cup of Yellow Tea
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Prepare the tea leaves: Measure the necessary amount of yellow tea leaves. It is usually recommended to use approximately 2 to 2.5 grams of tea leaves per 200 ml of water, but adjust the amount to your personal taste.
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Heat the water: Bring the water to the correct temperature. For yellow tea, a temperature of about 75-80°C is recommended. Let the water cool slightly after boiling, as water that is too hot can damage the tea leaves and negatively affect the taste.
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Brewing: Pour the hot water over the tea leaves and cover the teapot or cup. Let the tea brew for 2-3 minutes. Adjust the brewing time to your taste, as a longer brewing time can result in a stronger flavor.
