TAN BEI HUO SHAN HUANG YA
HUO SHAN YELLOW TIPS
YELLOW TEA
★ WILD TEA
Dabieshan, Huoshan, Anhui, China
Tan Bei Huo Shan Huang Ya is a refined yellow tea from Huoshan, Anhui province, known for its precise processing and distinctive mellow character. The “menhuang” yellowing stage softens the profile, reducing sharp vegetal notes and creating a smoother, more rounded expression. This tea is valued for its balance, gentle sweetness, and a refined combination of floral, nutty, and lightly toasty nuances. MORE
AROMA
Floral, fruity
TASTE
Vegetal, Nutty, Fruity
ALTITUDE: 800 m
VARIETAL: Huo Shan Jin Ji Zhong
HARVEST: Spring, 2023
YELLOW TEA
★ WILD TEA
Dabieshan, Huoshan, Anhui, China
Tan Bei Huo Shan Huang Ya is a refined yellow tea from Huoshan, Anhui province, known for its precise processing and distinctive mellow character. The “menhuang” yellowing stage softens the profile, reducing sharp vegetal notes and creating a smoother, more rounded expression. This tea is valued for its balance, gentle sweetness, and a refined combination of floral, nutty, and lightly toasty nuances. MORE
AROMA
Floral, fruity
TASTE
Vegetal, Nutty, Fruity
ALTITUDE: 800 m
VARIETAL: Huo Shan Jin Ji Zhong
HARVEST: Spring, 2023
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
EASTERN (PIN CHA) ★
Temperature: 70-85 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 10-30 sec x 5+
WESTERN (INFUSION)
Temperature: 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 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
Tan Bei Huo Shan Huang Ya is a traditional yellow tea produced in Huoshan, Anhui province, China. It is made from carefully selected buds and young leaves, harvested in early spring when the material is tender and rich in amino acids. The name “Huang Ya” refers to the bud-focused plucking standard, while “Tan Bei” indicates a final low-temperature baking stage that refines the tea’s structure.
The production follows the classical yellow tea method, which includes fixation, shaping, and the distinctive “menhuang” (sealed yellowing) process. During this stage, the leaves are lightly wrapped and allowed to undergo controlled oxidation, softening the vegetal profile and creating a more rounded and integrated character. The final baking stage further stabilizes the tea and adds subtle warmth and depth.
Tan Bei Huo Shan Huang Ya occupies a unique position within Chinese tea culture, representing a refined and less common category. It is valued for its balance, smooth texture, and controlled transformation of the leaf. The tea offers a harmonious profile where freshness is combined with gentle sweetness, light roasted nuances, and a soft, mellow structure.
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.
Another important aspect is the interaction between terroir and traditional processing. The quality and composition of the leaf material directly influence the effectiveness of the “menhuang” stage, where controlled yellowing softens the profile and integrates the aromatic components. This coordination ensures that the final tea expresses both the distinctive character of Huo Shan terroir and the refinement of classical yellow tea craftsmanship.
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.
Tan Bei Huo Shan Huang Ya is a traditional yellow tea produced in Huoshan, Anhui province, China. It is made from carefully selected buds and young leaves, harvested in early spring when the material is tender and rich in amino acids. The name “Huang Ya” refers to the bud-focused plucking standard, while “Tan Bei” indicates a final low-temperature baking stage that refines the tea’s structure.
The production follows the classical yellow tea method, which includes fixation, shaping, and the distinctive “menhuang” (sealed yellowing) process. During this stage, the leaves are lightly wrapped and allowed to undergo controlled oxidation, softening the vegetal profile and creating a more rounded and integrated character. The final baking stage further stabilizes the tea and adds subtle warmth and depth.
Tan Bei Huo Shan Huang Ya occupies a unique position within Chinese tea culture, representing a refined and less common category. It is valued for its balance, smooth texture, and controlled transformation of the leaf. The tea offers a harmonious profile where freshness is combined with gentle sweetness, light roasted nuances, and a soft, mellow structure.
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.
Another important aspect is the interaction between terroir and traditional processing. The quality and composition of the leaf material directly influence the effectiveness of the “menhuang” stage, where controlled yellowing softens the profile and integrates the aromatic components. This coordination ensures that the final tea expresses both the distinctive character of Huo Shan terroir and the refinement of classical yellow tea craftsmanship.
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.
YELLOW TEA
Explore more Yellow Teas from the AN SHIM TEA Collection.