This yellow tea is smooth, buttery and even though I let it steep especially long, there isn’t a hint of bitterness.
Flavors: Butter, Sweet, warm grass
“This yellow tea is smooth, buttery and even though I let it steep especially long, there isn’t a hint of bitterness.” Read full tasting note
“This was a delicious, satisfying yellow tea for all its affordability. Crisp, sweet, mellow but pungent! A fine yellow tea. I would insist on a temperature no higher than 170. 160 is probably...” Read full tasting note
“Sip down on this tea today. It is a sad farewell. I’ve really enjoyed this tea but not looking to restock yet until my tea cabinet gets down a bit. I know it’s always an easy click away to get...” Read full tasting note
Yellow Tea is relatively unknown to most tea drinkers.
Huo Shan Huang Ya is a rare Yellow tea. This tea was already well-known as a famous tea in Tang dynasty. While the production skill of Huoshan yellow bud has ever been lost in the hundreds years before 1971.
Huo Shan Huang Ya is mainly produced in the Huoshan area of Anhui province. It is made from tender slim buds and processed by a traditional stir-fire procedure which is why it has the name ‘yellow bud tea’ (huang ya). The tea leave looks like the tongue of sparrow. The tea is fine and tender, covered by hairy tip. Because of a special processing step named yellowing the tea leave show yellow in color. The cup color of Huo Shan Huang Ya is olivine. It smells fresh and refreshing, somewhat with chestnut fragrance. The taste is mellow and thick. Very unique and refreshing.
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Huo Shan Huang YaChanomi
huo shan huang yaThe Tea House
Huo Shan Huang YaBellocq Tea Atelier
Huo Shan Huang YaUnknown
Huo Shan Huang YaTeaSpring
Huo Shan Huang YaCamelia Sinensis
This was a delicious, satisfying yellow tea for all its affordability. Crisp, sweet, mellow but pungent! A fine yellow tea. I would insist on a temperature no higher than 170. 160 is probably safer for the first steep. This delicate yellow tea requires very low temperature and a short 5-10 second initial steep, using a generous portion of leaf (filling half of cup or gaiwan). Too hot water, or not enough leaf, and the infusion will lack the sweet, pungent flavor and take on more vegetal and astringent tastes.
Flavors: Creamy, Honey, Melon, Nutty, Rainforest, Summer, Sweet, warm grass