Yellow tea is a special kind of tea that is known only in China and is its national treasure. This tea is produced on Dabieshan Mountain, Huo Shan country, Anhui province, China. Its production began in the Tang Dynasty, in the 9th-10th centuries AD. Later, in the Ming and Qing Dynasties, tea became very popular and began to be delivered to the emperor's court as a tribute tea.
Tea bushes for the production of this variety are grown at an altitude of about 800 meters above sea level. For the production of this tea, only the most delicate buds and two small leaves covered with a barely noticeable pile are harvested in early spring. Then the tea is processed according to ancient technology. The production of this tea differs from the production of green tea by the additional step of slow fermentation called 'wrap-yellowing', which makes tea with a surprisingly sweet and mild taste. As a result of such processing, tea leaves lose their grassy flavor, while acquiring a yellow tint and a mild floral aroma. 'Tan Bei' is the traditional craft of roasting tea using charcoal. Since Huo Shan Huang Ya is made from high-quality raw materials, it contains a large number of vitamins, microelements, amino acids, polyphenols, etc. Extremely strict leaf requirements, labor-intensive processing, and limited production volumes have made yellow tea one of the most expensive.
Dry tea leaves have a subtle and refined aroma with fruity notes. The taste is mild, and slightly tart with nutty notes and a silky texture. Transparent and clean infusions have a yellow, bright orange colour.