HUO SHAN HUANG DA CHA
HUO SHAN BIG YELLOW
YELLOW TEA
★ WILD TEA
Shi Gu, Jinjishan, Huoshan, Lu'an, Anhui, China
Huo Shan Huang Da Cha is a traditional yellow tea from Huoshan, Anhui province, produced from more mature leaves compared to bud-focused styles. The extended “menhuang” yellowing process creates a deeper, warmer profile with softened vegetal notes. This tea is valued for its smooth body, gentle sweetness, and a balanced combination of nutty, woody, and lightly toasty nuances. MORE
AROMA
Baked, sea
TASTE
Mineral, seaweed
ALTITUDE: 1000 m
HARVEST: Spring, 2025
YELLOW TEA
★ WILD TEA
Shi Gu, Jinjishan, Huoshan, Lu'an, Anhui, China
Huo Shan Huang Da Cha is a traditional yellow tea from Huoshan, Anhui province, produced from more mature leaves compared to bud-focused styles. The extended “menhuang” yellowing process creates a deeper, warmer profile with softened vegetal notes. This tea is valued for its smooth body, gentle sweetness, and a balanced combination of nutty, woody, and lightly toasty nuances. MORE
AROMA
Baked, sea
TASTE
Mineral, seaweed
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 Da Cha is a traditional yellow tea produced in Huoshan, within Anhui, in China. It is made from more mature leaves harvested from wild old tea trees growing at around 1,000 meters altitude. This type of raw material provides a stronger structure and a more developed character compared to bud-focused yellow teas.
The production follows the classical yellow tea method, including fixation, shaping, and the characteristic “menhuang” stage, where the leaves are lightly wrapped to undergo controlled yellowing. This process softens the vegetal profile and creates a more rounded, mellow expression. The tea is further refined through a “tan bei” (charcoal baking) stage, which stabilizes the leaves and introduces gentle roasted and warming nuances.
Huo Shan Huang Da Cha occupies a distinctive position within the yellow tea category as a more robust and mature expression of the style. It is valued for its smooth texture, depth, and balanced aromatic profile, combining softened vegetal notes with warm, nutty, and lightly woody tones. The use of wild old tea tree material and traditional processing techniques results in a tea that reflects both origin and craftsmanship with clarity and stability.
TERROIR
Huo Shan Huang Da Cha is cultivated in the mountainous region of Huoshan, within Anhui, in China, at elevations around 1,000 meters. 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, allowing for steady leaf development and preservation of aromatic compounds.
The tea is harvested from wild old tea trees growing in semi-natural mountain ecosystems. These trees develop deep root systems that access a wide spectrum of minerals, while the surrounding vegetation supports ecological balance. The soils are typically well-drained, slightly acidic, and rich in organic matter, contributing to the density and structure of the leaves, particularly important for more mature leaf material. Microclimate plays a defining role, with diffused sunlight, cloud cover, and consistent humidity regulating plant metabolism. Compared to lower-altitude or plantation-grown teas, these conditions result in a more balanced distribution of amino acids and polyphenols, supporting both softness and structural depth. The slower growth cycle contributes to a more concentrated and stable raw material.
Another important aspect is the interaction between terroir and processing. The composition of the leaves, shaped by mountain conditions and wild tree origin, directly influences the effectiveness of the “menhuang” stage and the final “tan bei” roasting. This integration ensures that the tea expresses both the depth of Huo Shan terroir and the warmth and refinement of traditional yellow tea craftsmanship.
ORGANOLEPTICS
The dry leaf consists of larger, mature leaves with a slightly twisted and open structure, showing tones from olive green to yellow-brown, reflecting both yellowing and roasting stages. The aroma of the dry leaves is warm and developed, with notes of toasted grain, nuts, light wood, and a subtle sweet undertone. In a preheated teapot, the leaves open quickly from the first infusion, releasing a deep and rounded aromatic profile where roasted and nutty tones are balanced by softened vegetal notes and a gentle woody nuance. As the infusion develops, the aroma becomes more integrated, combining warm grain-like sweetness with a calm, slightly earthy depth.
The aroma of the liquor is smooth and mellow, with a harmonious combination of roasted, nutty, and light woody notes. The taste is full and structured, with a medium to full body and a soft, rounded texture. A gentle sweetness forms the base of the profile, supported by mild vegetal tones and a very low level of astringency. The “menhuang” process is reflected in the softened, mellow character, while the “tan bei” roasting adds warmth and depth. The aftertaste is clean and moderately long, with a lingering warmth and a subtle sweet, slightly woody finish. In the empty cup after drinking, a delicate roasted and lightly sweet aroma remains, leaving a composed and grounded final impression.
Huo Shan Huang Da Cha is a traditional yellow tea produced in Huoshan, within Anhui, in China. It is made from more mature leaves harvested from wild old tea trees growing at around 1,000 meters altitude. This type of raw material provides a stronger structure and a more developed character compared to bud-focused yellow teas.
The production follows the classical yellow tea method, including fixation, shaping, and the characteristic “menhuang” stage, where the leaves are lightly wrapped to undergo controlled yellowing. This process softens the vegetal profile and creates a more rounded, mellow expression. The tea is further refined through a “tan bei” (charcoal baking) stage, which stabilizes the leaves and introduces gentle roasted and warming nuances.
Huo Shan Huang Da Cha occupies a distinctive position within the yellow tea category as a more robust and mature expression of the style. It is valued for its smooth texture, depth, and balanced aromatic profile, combining softened vegetal notes with warm, nutty, and lightly woody tones. The use of wild old tea tree material and traditional processing techniques results in a tea that reflects both origin and craftsmanship with clarity and stability.
TERROIR
Huo Shan Huang Da Cha is cultivated in the mountainous region of Huoshan, within Anhui, in China, at elevations around 1,000 meters. 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, allowing for steady leaf development and preservation of aromatic compounds.
The tea is harvested from wild old tea trees growing in semi-natural mountain ecosystems. These trees develop deep root systems that access a wide spectrum of minerals, while the surrounding vegetation supports ecological balance. The soils are typically well-drained, slightly acidic, and rich in organic matter, contributing to the density and structure of the leaves, particularly important for more mature leaf material. Microclimate plays a defining role, with diffused sunlight, cloud cover, and consistent humidity regulating plant metabolism. Compared to lower-altitude or plantation-grown teas, these conditions result in a more balanced distribution of amino acids and polyphenols, supporting both softness and structural depth. The slower growth cycle contributes to a more concentrated and stable raw material.
Another important aspect is the interaction between terroir and processing. The composition of the leaves, shaped by mountain conditions and wild tree origin, directly influences the effectiveness of the “menhuang” stage and the final “tan bei” roasting. This integration ensures that the tea expresses both the depth of Huo Shan terroir and the warmth and refinement of traditional yellow tea craftsmanship.
ORGANOLEPTICS
The dry leaf consists of larger, mature leaves with a slightly twisted and open structure, showing tones from olive green to yellow-brown, reflecting both yellowing and roasting stages. The aroma of the dry leaves is warm and developed, with notes of toasted grain, nuts, light wood, and a subtle sweet undertone. In a preheated teapot, the leaves open quickly from the first infusion, releasing a deep and rounded aromatic profile where roasted and nutty tones are balanced by softened vegetal notes and a gentle woody nuance. As the infusion develops, the aroma becomes more integrated, combining warm grain-like sweetness with a calm, slightly earthy depth.
The aroma of the liquor is smooth and mellow, with a harmonious combination of roasted, nutty, and light woody notes. The taste is full and structured, with a medium to full body and a soft, rounded texture. A gentle sweetness forms the base of the profile, supported by mild vegetal tones and a very low level of astringency. The “menhuang” process is reflected in the softened, mellow character, while the “tan bei” roasting adds warmth and depth. The aftertaste is clean and moderately long, with a lingering warmth and a subtle sweet, slightly woody finish. In the empty cup after drinking, a delicate roasted and lightly sweet aroma remains, leaving a composed and grounded final impression.
YELLOW TEA
Explore more Yellow Teas from the AN SHIM TEA Collection.