TAN BEI HUO SHAN HUANG YA
HUO SHAN YELLOW BUD
YELLOW TEA
★ WILD TEA
Dabieshan, Huoshan, Anhui, China
Huo Shan Huang Ya is a traditional Chinese yellow tea from Huoshan County in Anhui Province, historically regarded as one of the classic representatives of this rare tea category. Its distinctive character is created through careful processing that includes a controlled yellowing stage, known as men huang, which softens the fresh vegetal character of the leaves and develops greater sweetness and depth. The infusion is smooth, mellow, and elegant, combining gentle floral and vegetal notes with subtle nuttiness, natural sweetness, and a clean, lingering aftertaste. MORE
AROMA
Floral, fruity
TASTE
Vegetal, Nutty, Fruity
ALTITUDE: 800 m
VARIETAL: Huo Shan Jin Ji Zhong
HARVEST: Spring, 2026
YELLOW TEA
★ WILD TEA
Dabieshan, Huoshan, Anhui, China
Huo Shan Huang Ya is a traditional Chinese yellow tea from Huoshan County in Anhui Province, historically regarded as one of the classic representatives of this rare tea category. Its distinctive character is created through careful processing that includes a controlled yellowing stage, known as men huang, which softens the fresh vegetal character of the leaves and develops greater sweetness and depth. The infusion is smooth, mellow, and elegant, combining gentle floral and vegetal notes with subtle nuttiness, natural sweetness, and a clean, lingering aftertaste. MORE
AROMA
Floral, fruity
TASTE
Vegetal, Nutty, Fruity
ALTITUDE: 800 m
VARIETAL: Huo Shan Jin Ji Zhong
HARVEST: Spring, 2026
YELLOW TEA is a special kind of tea that is known only in China and is its national treasure. Due to the special cultivars, the quality of the tea leaves, and the low level of oxidation, this type of tea is rich in vitamins and microelements and has exquisite organoleptic properties.
According to the degree of oxidation, yellow tea is similar to white tea. As a result of wrap-yellowing, the tea leaves lose their herbaceousness and astringency which is inherent in green tea, while also retaining all the beneficial properties. It is believed that yellow tea reduces the risk of heart disease, cleans the circulatory system, strengthens blood vessels, lowers blood pressure, has antiviral and antibacterial properties, and relieves spasms, headaches, and nervous tension.
According to the degree of oxidation, yellow tea is similar to white tea. As a result of wrap-yellowing, the tea leaves lose their herbaceousness and astringency which is inherent in green tea, while also retaining all the beneficial properties. It is believed that yellow tea reduces the risk of heart disease, cleans the circulatory system, strengthens blood vessels, lowers blood pressure, has antiviral and antibacterial properties, and relieves spasms, headaches, and nervous tension.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
SEED-GROWN TEA PLANT
This tea refers to a Qunzi Zhong, a "seed-grown tea plant". Unlike cloned or asexually propagated cultivars, which are created by cuttings or grafting from a single "mother" plant, Qunzi Zhong tea trees are grown from seeds. This results in a genetically diverse population of plants. Each seed-grown tea tree is unique, with slightly different characteristics. This genetic variety helps improve the resilience of the tea garden, making it more resistant to pests, diseases, and environmental stress. Seed-grown trees usually develop stronger and deeper roots than cloned plants, allowing them to draw nutrients and minerals from deeper soil layers, often giving the tea a more complex and rich flavor profile. Qunzi Zhong represents the traditional way of tea cultivation. Because of the genetic diversity, teas made from Qunzi Zhong plants tend to offer more layered and nuanced flavors, reflecting a richer expression of the local terroir (soil, climate, and environment).
PESTICIDE-FREE GARDENING
Pesticide-free gardening refers to a cultivation method in which no synthetic chemical pesticides are used at any stage of plant growth. Instead, this approach relies on biodiversity, ecological balance, and cultural practices to manage pests and diseases. Unlike conventional farming, which often depends on chemical intervention to control infestations, pesticide-free gardening emphasizes prevention through healthy soil, companion planting, and natural predators. This method fosters a more resilient and adaptive garden ecosystem. Without chemical inputs, beneficial insects such as ladybugs, lacewings, and native bees thrive, contributing to pollination and pest control. Untouched by harsh agents, the soil remains alive with microbial activity, supporting deeper root systems and more vigorous plant development. Over time, this results in produce with purer, more expressive flavors, reflecting the health of the environment and the grower's intention.
Learn more about Pesticide-Free Gardening
EASTERN (PIN CHA) ★
Temperature: 70-85 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 10-30 sec x 7+
WESTERN (INFUSION)
Temperature: 75-80 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 3
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
BEST BEFORE: 2 years since production date!
Learn more ABOUT TEA STORAGE
ABOUT
Huo Shan Huang Ya “Huoshan Yellow Bud,” is one of China’s best-known yellow teas, traditionally produced in Huoshan County, Anhui Province. Huoshan has been associated with high-quality tea for centuries, with historical records of local tea reaching back to the Tang dynasty, although the Huo Shan Huang Ya known today and its modern processing style developed much later.
The name Huang Ya, meaning “Yellow Bud,” reflects the tender spring material traditionally used for its production. The finest grades were historically made from very young early spring shoots, but today it is increasingly common to use a slightly more mature plucking standard, typically one bud with one freshly opened leaf. This makes production more sustainable and the tea more accessible while preserving its characteristic delicacy and helping maintain a traditional tea category that is produced only in relatively small quantities.
What truly distinguishes Huo Shan Huang Ya from green tea is its processing, particularly the defining men huang or “sealed yellowing,” stage. After heat fixation, the warm leaves are rested under controlled conditions, allowing residual heat and moisture to initiate subtle transformations within the leaf. The exact technique varies between producers and may involve several stages of yellowing. Considerable skill is required: too little men huang leaves the character close to green tea, while excessive yellowing can diminish freshness and aromatic clarity.
This process softens the vivid vegetal character associated with green tea, reducing astringency and developing a rounder, sweeter, and more mellow infusion while retaining the freshness of young spring leaves. This delicate balance between freshness and maturity is one of the defining qualities of well-made yellow tea.
This particular Huo Shan Huang Ya is additionally finished using traditional Tan Bei or charcoal baking. Rather than creating an obviously roasted or smoky character, careful charcoal finishing gradually reduces residual moisture, stabilizes the leaves, and can bring greater depth, warmth, sweetness, and aromatic clarity to the finished tea.
This detail is particularly important to us. Traditional tea is defined not only by its origin, cultivar, or famous name, but also by the knowledge preserved within its processing. As modern production increasingly relies on faster and more standardized methods, techniques such as charcoal baking are becoming less common.
TERROIR
Tan Bei Huo Shan Huang Ya is cultivated in the mountainous region of Huoshan, located in China. The area is characterized by mid-elevation terrain, abundant rainfall, and a humid subtropical climate, with frequent mist and cloud cover. These conditions moderate sunlight exposure and slow the development of early spring buds, supporting the accumulation of amino acids and contributing to a soft, balanced leaf composition.
The tea is produced from old tea trees of the Huo Shan Jin Ji Zhong variety, a local population adapted to the specific conditions of this region. These trees develop stable root systems and produce resilient buds with a dense internal structure. The soils are typically well-drained, slightly acidic, and rich in minerals and organic matter, allowing for steady growth without excessive vigor and supporting both clarity and depth in the tea. Microclimate plays a defining role, with diffused sunlight, high humidity, and consistent air circulation regulating plant metabolism. This results in a balanced distribution of amino acids and polyphenols, creating a foundation for both sweetness and gentle structure. Compared to more exposed growing areas, these conditions help preserve freshness while allowing the development of subtle complexity.
ORGANOLEPTICS
The dry leaf consists of slender buds and small leaves, showing a yellow-green to light olive tone with a smooth, slightly curved shape and a matte surface. The aroma of the dry leaves is refined and warm, with notes of toasted grain, light nuts, and a soft floral nuance. In a preheated teapot, the tea opens quickly from the first infusion, releasing a rounded aromatic profile where gentle roasted tones are balanced by свежие vegetal notes and a subtle creamy sweetness. As the infusion develops, the aroma becomes more integrated, combining nutty warmth with soft floral and lightly sweet undertones.
The aroma of the liquor is clean and mellow, with a harmonious combination of light roasted, nutty, and soft vegetal notes. The taste is smooth and well-structured, with a medium body and a soft, rounded texture. A gentle sweetness forms the core of the profile, supported by mild vegetal tones and a very low level of astringency. The characteristic “menhuang” processing is reflected in the softened edges and absence of sharpness, creating a calm and balanced expression. The aftertaste is clean and moderately persistent, with a light returning sweetness and a subtle warming finish. In the empty cup after drinking, a delicate nutty and slightly sweet aroma remains, leaving a composed and elegant final impression.
Huo Shan Huang Ya “Huoshan Yellow Bud,” is one of China’s best-known yellow teas, traditionally produced in Huoshan County, Anhui Province. Huoshan has been associated with high-quality tea for centuries, with historical records of local tea reaching back to the Tang dynasty, although the Huo Shan Huang Ya known today and its modern processing style developed much later.
The name Huang Ya, meaning “Yellow Bud,” reflects the tender spring material traditionally used for its production. The finest grades were historically made from very young early spring shoots, but today it is increasingly common to use a slightly more mature plucking standard, typically one bud with one freshly opened leaf. This makes production more sustainable and the tea more accessible while preserving its characteristic delicacy and helping maintain a traditional tea category that is produced only in relatively small quantities.
What truly distinguishes Huo Shan Huang Ya from green tea is its processing, particularly the defining men huang or “sealed yellowing,” stage. After heat fixation, the warm leaves are rested under controlled conditions, allowing residual heat and moisture to initiate subtle transformations within the leaf. The exact technique varies between producers and may involve several stages of yellowing. Considerable skill is required: too little men huang leaves the character close to green tea, while excessive yellowing can diminish freshness and aromatic clarity.
This process softens the vivid vegetal character associated with green tea, reducing astringency and developing a rounder, sweeter, and more mellow infusion while retaining the freshness of young spring leaves. This delicate balance between freshness and maturity is one of the defining qualities of well-made yellow tea.
This particular Huo Shan Huang Ya is additionally finished using traditional Tan Bei or charcoal baking. Rather than creating an obviously roasted or smoky character, careful charcoal finishing gradually reduces residual moisture, stabilizes the leaves, and can bring greater depth, warmth, sweetness, and aromatic clarity to the finished tea.
This detail is particularly important to us. Traditional tea is defined not only by its origin, cultivar, or famous name, but also by the knowledge preserved within its processing. As modern production increasingly relies on faster and more standardized methods, techniques such as charcoal baking are becoming less common.
TERROIR
Tan Bei Huo Shan Huang Ya is cultivated in the mountainous region of Huoshan, located in China. The area is characterized by mid-elevation terrain, abundant rainfall, and a humid subtropical climate, with frequent mist and cloud cover. These conditions moderate sunlight exposure and slow the development of early spring buds, supporting the accumulation of amino acids and contributing to a soft, balanced leaf composition.
The tea is produced from old tea trees of the Huo Shan Jin Ji Zhong variety, a local population adapted to the specific conditions of this region. These trees develop stable root systems and produce resilient buds with a dense internal structure. The soils are typically well-drained, slightly acidic, and rich in minerals and organic matter, allowing for steady growth without excessive vigor and supporting both clarity and depth in the tea. Microclimate plays a defining role, with diffused sunlight, high humidity, and consistent air circulation regulating plant metabolism. This results in a balanced distribution of amino acids and polyphenols, creating a foundation for both sweetness and gentle structure. Compared to more exposed growing areas, these conditions help preserve freshness while allowing the development of subtle complexity.
ORGANOLEPTICS
The dry leaf consists of slender buds and small leaves, showing a yellow-green to light olive tone with a smooth, slightly curved shape and a matte surface. The aroma of the dry leaves is refined and warm, with notes of toasted grain, light nuts, and a soft floral nuance. In a preheated teapot, the tea opens quickly from the first infusion, releasing a rounded aromatic profile where gentle roasted tones are balanced by свежие vegetal notes and a subtle creamy sweetness. As the infusion develops, the aroma becomes more integrated, combining nutty warmth with soft floral and lightly sweet undertones.
The aroma of the liquor is clean and mellow, with a harmonious combination of light roasted, nutty, and soft vegetal notes. The taste is smooth and well-structured, with a medium body and a soft, rounded texture. A gentle sweetness forms the core of the profile, supported by mild vegetal tones and a very low level of astringency. The characteristic “menhuang” processing is reflected in the softened edges and absence of sharpness, creating a calm and balanced expression. The aftertaste is clean and moderately persistent, with a light returning sweetness and a subtle warming finish. In the empty cup after drinking, a delicate nutty and slightly sweet aroma remains, leaving a composed and elegant final impression.
"For many people at the beginning of their tea journey, it can be quite difficult to understand the difference between green and yellow tea. But with experience, this difference becomes much clearer. Especially if you are sensitive to the bitterness and astringency sometimes found in green tea, you will quickly begin to notice the softer, smoother, and more mellow character that makes yellow tea so distinctive.
Tan Bei Huo Shan Huang Ya is definitely one of the teas that comes to my mind when I hear the words “traditional technique.” We have already explained what makes its production so special, but in the end, the most important thing is always the taste. And the taste of this tea is truly exceptional, with a character that is difficult to find in any other tea category.
It has the freshness and clarity of green tea, yet at the same time feels softer, warmer, and more mature. Tender, harmonious, and beautifully balanced, it combines the freshness of young spring leaves with the mellow character of yellow-tea processing and the subtle depth brought by traditional charcoal finishing. For me, this is one of the perfect teas for late summer and early autumn, when you still want freshness in the cup but begin to look for a little more warmth and depth."
— Andrei Ivanovs, Founder of AN SHIM TEA
Tan Bei Huo Shan Huang Ya is definitely one of the teas that comes to my mind when I hear the words “traditional technique.” We have already explained what makes its production so special, but in the end, the most important thing is always the taste. And the taste of this tea is truly exceptional, with a character that is difficult to find in any other tea category.
It has the freshness and clarity of green tea, yet at the same time feels softer, warmer, and more mature. Tender, harmonious, and beautifully balanced, it combines the freshness of young spring leaves with the mellow character of yellow-tea processing and the subtle depth brought by traditional charcoal finishing. For me, this is one of the perfect teas for late summer and early autumn, when you still want freshness in the cup but begin to look for a little more warmth and depth."
— Andrei Ivanovs, Founder of AN SHIM TEA
YELLOW TEA
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