HUANG XIAO CHA
SMALL LEAF YELLOW TEA
YELLOW TEA
★ WILD TEA
Shi Gu, Jinjishan, Huoshan, Lu'an, Anhui, China
Huo Shan Huang Xiao Cha is a traditional yellow tea from Huoshan, produced from smaller, more tender leaves. The controlled “menhuang” yellowing process softens the profile, creating a smooth and balanced character. This tea is valued for its gentle sweetness, light body, and a refined combination of vegetal, nutty, and softly toasted notes. MORE
AROMA
Nutty, vegetal
TASTE
Nutty, vegetal
ALTITUDE: 1000 m
HARVEST: Spring, 2025
YELLOW TEA
★ WILD TEA
Shi Gu, Jinjishan, Huoshan, Lu'an, Anhui, China
Huo Shan Huang Xiao Cha is a traditional yellow tea from Huoshan, produced from smaller, more tender leaves. The controlled “menhuang” yellowing process softens the profile, creating a smooth and balanced character. This tea is valued for its gentle sweetness, light body, and a refined combination of vegetal, nutty, and softly toasted notes. MORE
AROMA
Nutty, vegetal
TASTE
Nutty, vegetal
ALTITUDE: 1000 m
HARVEST: Spring, 2025
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: 75-85 °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
Huo Shan Huang Xiao Cha is a traditional yellow tea produced in Huoshan, within Anhui, in China. It is made from smaller, more tender leaves compared to Huang Da Cha, offering a lighter and more refined expression of the yellow tea category. The selection of finer material allows for greater control during processing and contributes to a cleaner, more delicate profile.
The production follows the classical yellow tea method, including fixation, shaping, and the defining “menhuang” stage. During this process, the leaves are gently wrapped and allowed to undergo controlled yellowing, softening the vegetal character and integrating the aromatic components. The result is a tea with reduced sharpness and a more rounded, mellow structure.
Huo Shan Huang Xiao Cha occupies a balanced position within yellow tea production, combining the accessibility of lighter material with the depth provided by traditional processing. It is valued for its smooth texture, clarity, and refined aromatic profile, offering a harmonious expression where freshness, gentle sweetness, and subtle roasted nuances coexist.
TERROIR
Huo Shan Huang Xiao Cha is cultivated in the mountainous region of Huoshan, within Anhui, in China. The area is characterized by a humid subtropical climate with abundant rainfall, frequent mist, and moderate temperatures. These conditions create a stable environment for tea cultivation, supporting slow and balanced development of tender leaves.
The terrain consists of mid-elevation mountains with well-drained, slightly acidic soils rich in organic matter. These soils provide a balanced nutrient supply, allowing steady plant growth without excessive vigor. The selection of smaller, more delicate leaves is supported by these conditions, contributing to a refined and clean raw material. Microclimate plays a key role, with diffused sunlight, cloud cover, and consistent humidity regulating photosynthesis. This results in a balanced composition of amino acids and polyphenols, supporting both softness and gentle structure. Compared to more exposed growing environments, these conditions help preserve freshness while allowing the development of subtle complexity.
Another important aspect is the interaction between terroir and processing. The composition of the leaves, shaped by the Huo Shan environment, directly influences the outcome of the “menhuang” stage. This coordination ensures that the final tea expresses both the clarity of the terroir and the smooth, mellow character associated with traditional yellow tea craftsmanship.
ORGANOLEPTICS
The dry leaf consists of small, tender leaves with a slightly curved and irregular shape, showing a yellow-green to light olive tone with a soft matte surface. The aroma of the dry leaves is clean and gentle, with notes of fresh grain, light nuts, and a soft vegetal nuance. In a preheated teapot, the leaves open quickly from the first infusion, releasing a refined aromatic profile where mild roasted tones are balanced by fresh vegetal notes and a subtle sweet undertone. As the infusion develops, the aroma becomes more integrated, combining gentle nutty warmth with soft floral and lightly creamy nuances.
The aroma of the liquor is clear and mellow, with a harmonious combination of light roasted, nutty, and soft vegetal notes. The taste is smooth and delicate, with a light to 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 “menhuang” process is reflected in the softened, balanced character, creating a calm and approachable 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 refined and composed final impression.
Huo Shan Huang Xiao Cha is a traditional yellow tea produced in Huoshan, within Anhui, in China. It is made from smaller, more tender leaves compared to Huang Da Cha, offering a lighter and more refined expression of the yellow tea category. The selection of finer material allows for greater control during processing and contributes to a cleaner, more delicate profile.
The production follows the classical yellow tea method, including fixation, shaping, and the defining “menhuang” stage. During this process, the leaves are gently wrapped and allowed to undergo controlled yellowing, softening the vegetal character and integrating the aromatic components. The result is a tea with reduced sharpness and a more rounded, mellow structure.
Huo Shan Huang Xiao Cha occupies a balanced position within yellow tea production, combining the accessibility of lighter material with the depth provided by traditional processing. It is valued for its smooth texture, clarity, and refined aromatic profile, offering a harmonious expression where freshness, gentle sweetness, and subtle roasted nuances coexist.
TERROIR
Huo Shan Huang Xiao Cha is cultivated in the mountainous region of Huoshan, within Anhui, in China. The area is characterized by a humid subtropical climate with abundant rainfall, frequent mist, and moderate temperatures. These conditions create a stable environment for tea cultivation, supporting slow and balanced development of tender leaves.
The terrain consists of mid-elevation mountains with well-drained, slightly acidic soils rich in organic matter. These soils provide a balanced nutrient supply, allowing steady plant growth without excessive vigor. The selection of smaller, more delicate leaves is supported by these conditions, contributing to a refined and clean raw material. Microclimate plays a key role, with diffused sunlight, cloud cover, and consistent humidity regulating photosynthesis. This results in a balanced composition of amino acids and polyphenols, supporting both softness and gentle structure. Compared to more exposed growing environments, these conditions help preserve freshness while allowing the development of subtle complexity.
Another important aspect is the interaction between terroir and processing. The composition of the leaves, shaped by the Huo Shan environment, directly influences the outcome of the “menhuang” stage. This coordination ensures that the final tea expresses both the clarity of the terroir and the smooth, mellow character associated with traditional yellow tea craftsmanship.
ORGANOLEPTICS
The dry leaf consists of small, tender leaves with a slightly curved and irregular shape, showing a yellow-green to light olive tone with a soft matte surface. The aroma of the dry leaves is clean and gentle, with notes of fresh grain, light nuts, and a soft vegetal nuance. In a preheated teapot, the leaves open quickly from the first infusion, releasing a refined aromatic profile where mild roasted tones are balanced by fresh vegetal notes and a subtle sweet undertone. As the infusion develops, the aroma becomes more integrated, combining gentle nutty warmth with soft floral and lightly creamy nuances.
The aroma of the liquor is clear and mellow, with a harmonious combination of light roasted, nutty, and soft vegetal notes. The taste is smooth and delicate, with a light to 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 “menhuang” process is reflected in the softened, balanced character, creating a calm and approachable 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 refined and composed final impression.
YELLOW TEA
Explore more Yellow Teas from the AN SHIM TEA Collection.