Yellow tea is light-oxidation tea that was produced in several provinces of China. The production process of yellow tea is pretty close to green tea, just add one more step that stifling til the appearance of tea becomes yellow, in the meanwhile the tea soup will become yellow, too, that’s how yellow tea’s name came from. Chinese yellow tea is classified by the size of tea leaves, from the largest one to the smallest is Yellow Pekoe Tea, Yellow Small Tea, and Yellow Large Tea. Besides, Yelloe Pekoe Tea can be divided to Jyun Shan Yin Jhen, Mengding Yelloe Pekoe, Huoshan Yelloe Pekoe, and some others.

In the meanwhile, the main aroma of yellow tea is herbaceous, like grassy and cereal, the body of tea is light and comes with sweetness and light sourness, and the aftertaste is bitterness with astringent.

Process of Yellow Tea

Plucking - Fixation - Stifling - Rolling - Drying

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