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.

Yellow teas are divided into two groups: so-called "Small" and "Big" yellow teas.
"Small yellow teas" - Meng Ding Huang Ya, Jun Shan Yin Zheng, Gui Shan Mao Jiang - consist of pure buds.
"Big yellow teas" - Huo Shan Huang Ya, Ying Shan Huang Ya - consist of one bud and two-three leaves combination.

Yellow teas are made from early spring harvest, traditionally processed with unique wrap-yellowing technology.

The most common production process: harvesting - killing-green – rolling - wrap-yellowing – drying.

This type of tea has a bright, refreshing infusion with nutty notes and a silky texture.

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