Anhui Yellow Flower

Tea type
Green Oolong Yellow Blend
Ingredients
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Flavors
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Caffeine
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Certification
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Edit tea info Last updated by Lisa (harmony_bites)
Average preparation
165 °F / 73 °C 3 min, 0 sec 8 oz / 236 ml

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2 Tasting Notes View all

  • “I'm not crazy about this one. I prefer the other Yellow tea Tea Source offers, Wild Kwan Yin. That one reminded me a bit of a cross between green and white teas--in a good way. That one...” Read full tasting note
    23
    harmony_bites 95 tasting notes
  • “The dry leaf smells like a spice shop. I smell spearmint and caraway seed. The moss green colored leaves look naturally dried with nothing else done to them, minimal processing. The liquor didn't...” Read full tasting note
    95
    Lee 214 tasting notes

From TeaSource

This rare yellow tea from Anhui province is hand-made and visually striking. It has a smooth, crisp, slightly vegetal flavor profile, with hint of a sweet roasted corn note coming through at the end. Yellow teas are some of the most difficult teas to source from China.

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2 Tasting Notes

23
95 tasting notes

I’m not crazy about this one. I prefer the other Yellow tea Tea Source offers, Wild Kwan Yin. That one reminded me a bit of a cross between green and white teas—in a good way. That one interestingly called for steeping at 190 degrees Fahrenheit for at least 3 minutes, like an oolong. This one called for 160 degrees Fahrenheit for two minutes, more like a green tea. It’s certainly very…er… subtle. Too much so for my tastes. Not quite as bad as Silver Needle. It’s not like drinking hot water, but too close for my tastes. There’s also an odd aftertaste. I don’t know how to describe it. Not quite metallic, but not really vegetable. Maybe this is what the description means by a note of “sweet roasted cornhusks.” My aunt out and out disliked it. Not a tea we’ll order again, although drinkable.

Preparation
160 °F / 71 °C 2 min, 0 sec

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95
214 tasting notes

The dry leaf smells like a spice shop. I smell spearmint and caraway seed. The moss green colored leaves look naturally dried with nothing else done to them, minimal processing.
The liquor didn’t gain color until around 4 minutes at 165F. The tea is like white tea, a very light color tint to the water. A very light yellow green.
The flavor is spearmint with a touch of caraway seed just like the leaves smell. I like this because it is subtle. I do not detect the roasted corn notes that Tea Source did so I would be interested in what temp they used because their brew suggestions say between 160-180. I bet they went lots higher than I did. I will try higher temps next time.
Nonetheless, I’m glad I brewed this low and slow because it tastes very nice!! Similar to a mint touched white tea and a good one for the cupboard.


Second Steeping — Kept it at 165 and brewed 5 minutes. There are just small amounts of mint now but still light, cleansing, and refreshing. I am getting a bit of tannin to my tongue now. I think a second steeping is all I would do for this leaf.

Preparation
165 °F / 73 °C 4 min, 0 sec 1 tsp 8 OZ / 236 ML

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