Huo Shan Huang Ya Yellow

Tea type
Yellow Tea
Ingredients
Yellow Tea Leaves
Flavors
Bamboo, Butter, Cantaloupe, Chestnut, Corn Husk, Cream, Floral, Grass, Green Beans, Hay, Honeydew, Lettuce, Mineral, Peas, Smoke, Squash Blossom
Sold in
Loose Leaf
Caffeine
Low
Certification
Not available
Edit tea info Last updated by eastkyteaguy
Average preparation
175 °F / 79 °C 6 g 4 oz / 118 ml

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From Tealyra

Huo Shan Huang Ya is a rare Yellow tea produced in the Huoshan area of Anhui province. Yellow Tea is relatively unknown to the majority of tea drinkers here in the west, as it is a rare and special variant of green tea. This tea was created and quickly became famous during the Tang dynasty.
It is made from slender buds and processed by traditional pan firing. It smells fresh and refreshing, floral and bright with a subtle chestnut fragrance. Once steeped, the tea liquor is yellowish green; it tastes mellow and thick, it is sweet, and reminiscent of sweet buttered corn. Huo Shan Huang Ya Yellow Tea is very unique and refreshing.

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1 Tasting Note

93
435 tasting notes

I do not talk about this often, but I have a huge soft spot for Chinese yellow tea. Though I do not have a ton of experience with this style, the few yellow teas I have tried have all really pleased me. This one was no exception.

I prepared this tea gongfu style. After a brief rinse, I steeped 6 grams of loose tea leaves in 4 ounces of 175 F water. Tealyra recommends a water temperature of 190 F for this tea, but that seemed rather high to me. On the rare occasions I drink yellow tea, I normally brew around 170-175 F, so I decided to do the same here. The first infusion was followed by 14 additional infusions. Steep times for these infusions were as follows: 8 seconds, 10 seconds, 15 seconds, 20 seconds, 25 seconds, 30 seconds, 40 seconds, 50 seconds, 1 minute, 1 minute 15 seconds, 1 minute 30 seconds, 2 minutes, 3 minutes, and 4 minutes.

Prior to the rinse, the dry tea leaves emitted lovely aromas of grass, hay, green beans, peas, and chestnut. After the rinse, the tea’s bouquet grew slightly smoky and more floral. I caught hints of squash blossom and sweet corn, as well as some sort of fruit. The first infusion produced a more mellow, integrated bouquet in which I began to catch impressions of bamboo, marigold, and chrysanthemum. In the mouth, I savored a pleasant combination of smoke, chestnut, bamboo, grass, hay, butter, cream, sweet corn husk, squash blossom, green beans, and peas. Subsequent infusions grew fruitier and more floral. The chrysanthemum and marigold fully emerged in the mouth, balanced by interesting touches of honeydew and cantaloupe. The sweet corn husk, smoke, hay, bamboo, and chestnut notes became more prominent, allowing the grassier and more vegetal touches to take a backseat. A touch of minerals also began to peek through on the finish. Later infusions saw the floral, smoky, and nutty characteristics fade, as green beans, grass, cream, butter, and peas once again asserted themselves. The mineral presence greatly increased, imparting something of an alkaline mouthfeel to the tea liquor. I also detected a note of leaf lettuce.

This was very nice. I could have cut this session at least 1-2 steeps short, but I wanted to really savor that alkaline mouthfeel that always strikes me as being unique to Anhui green and yellow teas. Though I doubt that this tea comes from the slopes of Mt. Huo proper, I can confirm that it is sourced from the Huoshan area. Regardless of where precisely it originates, this struck me as being a quality Huang Ya. I found it to be highly enjoyable and would have no issues with recommending it to those looking to get into yellow tea.

Flavors: Bamboo, Butter, Cantaloupe, Chestnut, Corn Husk, Cream, Floral, Grass, Green Beans, Hay, Honeydew, Lettuce, Mineral, Peas, Smoke, Squash Blossom

Preparation
175 °F / 79 °C 6 g 4 OZ / 118 ML

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