Huoshan Huangya yellow tea is a very high quality tea that was historically served at the imperial court. To best prepare it, a Gaiwan is recommended to savor the high quality, fragrance, and delicious flavor that will reveal itself infusion after infusion. The most significant characteristic is its delicate chestnut flavor, combined with a sugary sweetness that lingers long on the palate. Tasting - Sight and Smell The leaves of Huoshan Huangya yellow tea are thin, straight, and pointed, with a color ranging from sage green to olive green and a good presence of buds. Once soaked, the leaves emit very sweet aromas of white sugar and honey, delicate vegetal hints, and a more herbaceous note of fresh hay. In the cup, the liquor is a pale yellow tending towards rose, with a light and silky body, without bitterness or astringency. Tasting Notes GONG FU CHA The first infusion of Huoshan Huangya yellow tea exhibits a pronounced sweetness that remains at the back of the throat, and delicate hints of fresh broad beans and peas. With the second infusion, soft notes of boiled chestnut emerge, and the sweetness evolves into more vegetal notes of baby spinach and buttered carrots. The third infusion further intensifies the chestnut note; fruity hints of pear and a note of vanilla appear, while the finish is fresh and slightly herbaceous. TO THE WEST Upon the first sip of Huoshan Huangya yellow tea, you can already savor the distinctive sweetness: among the most characteristic hints are boiled chestnut, pear, dried figs, and white sugar. The intermediate notes are vegetal and very delicate, like steamed carrots, peas, and fresh bamboo shoots. There’s even a note reminiscent of the soft sweetness of white bread, before a sugary and slightly fruity finish with long persistence. Place of Origin Bai Ma Jiang Peak, Da Bie Shan mountains, Huo Shang county, Anhui, China. Production Yellow tea (huang cha) is a rare variety of tea harvested in spring. It is produced similarly to green tea but involves an additional step: after roasting, the leaves are piled one on top of another while still moist and warm, wrapped in cloth or paper, which encourages non-enzymatic oxidation (a kind of caramelization) and gives the leaves a slightly yellowish hue. This process allows the tea to develop a sweeter, less herbaceous flavor than that found in green tea. Ingredients: yellow tea. Preparation of Huoshan Huangya yellow tea It is recommended to use glass or porcelain accessories. Rinse the teacup and teapot with hot water. Use about 3 grams of tea leaves (2 teaspoons) for every 200 ml of water. For the first infusion, let the leaves steep in hot water at 75°C for 3 minutes and gradually increase the time by 30 seconds for subsequent infusions. Storage: it is recommended to store in a cool, dry, and dark place.
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Huoshan Huangya yellow tea is a very high quality tea that was historically served at the imperial court. To best prepare it, a Gaiwan is recommended to savor the high quality, fragrance, and delicious flavor that will reveal itself infusion after infusion. The most significant characteristic is its delicate chestnut flavor, combined with a sugary sweetness that lingers long on the palate. Tasting - Sight and Smell The leaves of Huoshan Huangya yellow tea are thin, straight, and pointed, with a color ranging from sage green to olive green and a good presence of buds. Once soaked, the leaves emit very sweet aromas of white sugar and honey, delicate vegetal hints, and a more herbaceous note of fresh hay. In the cup, the liquor is a pale yellow tending towards rose, with a light and silky body, without bitterness or astringency. Tasting Notes GONG FU CHA The first infusion of Huoshan Huangya yellow tea exhibits a pronounced sweetness that remains at the back of the throat, and delicate hints of fresh broad beans and peas. With the second infusion, soft notes of boiled chestnut emerge, and the sweetness evolves into more vegetal notes of baby spinach and buttered carrots. The third infusion further intensifies the chestnut note; fruity hints of pear and a note of vanilla appear, while the finish is fresh and slightly herbaceous. TO THE WEST Upon the first sip of Huoshan Huangya yellow tea, you can already savor the distinctive sweetness: among the most characteristic hints are boiled chestnut, pear, dried figs, and white sugar. The intermediate notes are vegetal and very delicate, like steamed carrots, peas, and fresh bamboo shoots. There’s even a note reminiscent of the soft sweetness of white bread, before a sugary and slightly fruity finish with long persistence. Place of Origin Bai Ma Jiang Peak, Da Bie Shan mountains, Huo Shang county, Anhui, China. Production Yellow tea (huang cha) is a rare variety of tea harvested in spring. It is produced similarly to green tea but involves an additional step: after roasting, the leaves are piled one on top of another while still moist and warm, wrapped in cloth or paper, which encourages non-enzymatic oxidation (a kind of caramelization) and gives the leaves a slightly yellowish hue. This process allows the tea to develop a sweeter, less herbaceous flavor than that found in green tea. Ingredients: yellow tea. Preparation of Huoshan Huangya yellow tea It is recommended to use glass or porcelain accessories. Rinse the teacup and teapot with hot water. Use about 3 grams of tea leaves (2 teaspoons) for every 200 ml of water. For the first infusion, let the leaves steep in hot water at 75°C for 3 minutes and gradually increase the time by 30 seconds for subsequent infusions. Storage: it is recommended to store in a cool, dry, and dark place.
