HUO SHAN HUANG DA CHA
HUOSHAN WILD TREE BIG YELLOW
YELLOW TEA
★ PESTICIDE-FREE GARDENING
Shi Gu, Jinjishan, Huoshan, Lu'an, Anhui, China
Yellow tea from Shi Gu tea garden in Guihua village, Anhui, China. Unique tea due to its limited production and unusual flavour not specific to yellow tea. Authentic tea with 400+ years of history. MORE
AROMA
Baked, sea
TASTE
Mineral, seaweed
ALTITUDE: 1050 m
HARVEST: Spring, 2023
YELLOW TEA
★ PESTICIDE-FREE GARDENING
Shi Gu, Jinjishan, Huoshan, Lu'an, Anhui, China
Yellow tea from Shi Gu tea garden in Guihua village, Anhui, China. Unique tea due to its limited production and unusual flavour not specific to yellow tea. Authentic tea with 400+ years of history. MORE
AROMA
Baked, sea
TASTE
Mineral, seaweed
ALTITUDE: 1050 m
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: 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
HUOSHAN WILD TREE BIG YELLOW from SHI GU TEA GARDEN
ORIGIN
Huoshan is a mountainous county in Anhui Province, eastern China, renowned as one of the historical birthplaces of yellow tea. Nestled within the Dabie Mountains, the region lies at elevations between 400 and 1,000 meters, where misty mornings, fertile mountain soil, and a mild subtropical climate create ideal conditions for delicate tea cultivation. Tea production here dates back more than a thousand years, with written records from the Tang Dynasty already praising the teas of Huoshan. During the Ming and Qing dynasties, Huoshan Huang Ya became an imperial tribute tea, establishing the area’s reputation for quality and refinement. Huoshan’s yellow teas are defined by their unique processing method known as “men huang,” or “sealing yellow,” a slow post-oxidation stage that transforms the bright freshness of green tea into a softer, more mellow flavor. Depending on the picking standard and leaf size, the teas may appear as Huoshan Huang Ya, Huang Xiao Cha, or Huang Da Cha, each expressing a different aspect of the region’s character. The resulting teas are known for their smooth texture, golden liquor, floral and nutty aroma, and a gentle roasted warmth balanced by natural sweetness. Today, Huoshan remains a protected geographical origin and a symbol of traditional Chinese craftsmanship. Many small farmers continue to handcraft their teas using time-honored methods, ensuring that every batch reflects the authenticity, calm energy, and subtle elegance that have defined Huoshan yellow teas for centuries.
ABOUT
Huang Da Cha, meaning “Large Leaf Yellow Tea,” is a traditional yellow tea from Anhui Province, particularly produced in Huoshan County and neighboring areas of the Dabie Mountains. Unlike the delicate Huoshan Huang Ya, which is made from young buds and small leaves, Huang Da Cha is crafted from mature, larger leaves harvested later in the spring or early summer. This gives the tea a more rustic and robust character, both in appearance and taste, while maintaining the signature warmth and smoothness of the yellow tea category. The processing of Huang Da Cha follows the same fundamental method as other yellow teas, including the distinctive “men huang” or “sealing yellow” step. After pan-firing, the leaves are wrapped and left to rest in their own heat and moisture, allowing light enzymatic oxidation. This gentle fermentation transforms the fresh green aroma into a mellow roasted fragrance and gives the liquor its characteristic golden-brown color. In flavor, Huang Da Cha is rich, warming, and satisfying. It displays roasted grain and chestnut notes with underlying sweetness and a subtle hint of wood and dried fruit. The body is smooth and full, making it one of the more comforting teas in the yellow tea family. Traditionally, it was enjoyed by local farmers as a daily tea for energy and warmth, especially in cooler mountain climates.
ORGANOLEPTICS
The dry leaves of Huang Da Cha are large, twisted, and dark yellow-brown with a light golden sheen, releasing a warm aroma of roasted grains, toasted nuts, and gentle wood. When warmed, the fragrance deepens, revealing notes of honey, cocoa husk, and baked chestnut.
The infusion is amber-golden, clear and bright, with a comforting roasted aroma and soft sweetness. On the palate, the tea is smooth, full-bodied, and warming, with flavors of roasted barley, chestnut, and dried fruit balanced by a clean mineral undertone. The aftertaste is long and mellow, leaving a pleasant sweetness and a feeling of calm satisfaction — the essence of traditional Anhui yellow tea craftsmanship.
Huoshan is a mountainous county in Anhui Province, eastern China, renowned as one of the historical birthplaces of yellow tea. Nestled within the Dabie Mountains, the region lies at elevations between 400 and 1,000 meters, where misty mornings, fertile mountain soil, and a mild subtropical climate create ideal conditions for delicate tea cultivation. Tea production here dates back more than a thousand years, with written records from the Tang Dynasty already praising the teas of Huoshan. During the Ming and Qing dynasties, Huoshan Huang Ya became an imperial tribute tea, establishing the area’s reputation for quality and refinement. Huoshan’s yellow teas are defined by their unique processing method known as “men huang,” or “sealing yellow,” a slow post-oxidation stage that transforms the bright freshness of green tea into a softer, more mellow flavor. Depending on the picking standard and leaf size, the teas may appear as Huoshan Huang Ya, Huang Xiao Cha, or Huang Da Cha, each expressing a different aspect of the region’s character. The resulting teas are known for their smooth texture, golden liquor, floral and nutty aroma, and a gentle roasted warmth balanced by natural sweetness. Today, Huoshan remains a protected geographical origin and a symbol of traditional Chinese craftsmanship. Many small farmers continue to handcraft their teas using time-honored methods, ensuring that every batch reflects the authenticity, calm energy, and subtle elegance that have defined Huoshan yellow teas for centuries.
ABOUT
Huang Da Cha, meaning “Large Leaf Yellow Tea,” is a traditional yellow tea from Anhui Province, particularly produced in Huoshan County and neighboring areas of the Dabie Mountains. Unlike the delicate Huoshan Huang Ya, which is made from young buds and small leaves, Huang Da Cha is crafted from mature, larger leaves harvested later in the spring or early summer. This gives the tea a more rustic and robust character, both in appearance and taste, while maintaining the signature warmth and smoothness of the yellow tea category. The processing of Huang Da Cha follows the same fundamental method as other yellow teas, including the distinctive “men huang” or “sealing yellow” step. After pan-firing, the leaves are wrapped and left to rest in their own heat and moisture, allowing light enzymatic oxidation. This gentle fermentation transforms the fresh green aroma into a mellow roasted fragrance and gives the liquor its characteristic golden-brown color. In flavor, Huang Da Cha is rich, warming, and satisfying. It displays roasted grain and chestnut notes with underlying sweetness and a subtle hint of wood and dried fruit. The body is smooth and full, making it one of the more comforting teas in the yellow tea family. Traditionally, it was enjoyed by local farmers as a daily tea for energy and warmth, especially in cooler mountain climates.
ORGANOLEPTICS
The dry leaves of Huang Da Cha are large, twisted, and dark yellow-brown with a light golden sheen, releasing a warm aroma of roasted grains, toasted nuts, and gentle wood. When warmed, the fragrance deepens, revealing notes of honey, cocoa husk, and baked chestnut.
The infusion is amber-golden, clear and bright, with a comforting roasted aroma and soft sweetness. On the palate, the tea is smooth, full-bodied, and warming, with flavors of roasted barley, chestnut, and dried fruit balanced by a clean mineral undertone. The aftertaste is long and mellow, leaving a pleasant sweetness and a feeling of calm satisfaction — the essence of traditional Anhui yellow tea craftsmanship.
CHINA CLASSICS
Try one of the best Chinese classics from AN SHIM TEA COLLECTION