Huoshan Huangya yellow tea is a tea of the highest quality, which was previously served at the imperial court. To prepare it best, the Gaiwan is recommended, in order to savor the high quality, the fragrance, and its delicious taste that will unfold 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 wet, the leaves release very sweet aromas of white sugar and honey, delicate vegetable notes, and a more grassy note of fresh hay. In the cup, the liquor is a pale yellow tinged with pink, with a light and silky body, without bitterness or astringency. Tasting notes GONG FU CHA. The first infusion of Huoshan Huangya yellow tea has 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 hints of boiled chestnut emerge and the sweetness evolves into more vegetable notes of baby spinach and buttered carrots. The third infusion further intensifies the chestnut note; fruity hints of pear and a note of vanilla also appear, while the finish is fresh and slightly grassy. TO THE WESTERNER. At the first sip of Huoshan Huangya yellow tea, the sweetness that distinguishes it can already be savored: among the most characteristic hints emerge the boiled chestnut, pear, dried figs, and white sugar. The intermediate notes are vegetable and very delicate, like steamed carrots, peas, and fresh bamboo shoots. There is even a note reminiscent of the soft sweetness of white bread, before a sweet and slightly fruity finish of 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 cooking, the leaves are piled on top of each other while still wet and warm and wrapped in a cloth or paper sheets, a process that promotes non-enzymatic oxidation (a sort of caramelization) and gives the leaves a slightly yellow coloring. This process allows the tea to develop a sweeter and less grassy taste than that found in green tea. Preparation of Huoshan Huangya yellow tea. It is recommended to use glass or porcelain accessories. Rinse the tea cup and teapot with hot water. Use about 3 grams of tea leaves (2 teaspoons) for every 200 ml of water. For the first infusion, leave the leaves 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.
Huoshan Huangya yellow tea is a tea of the highest quality, which was previously served at the imperial court. To prepare it best, the Gaiwan is recommended, in order to savor the high quality, the fragrance, and its delicious taste that will unfold 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 wet, the leaves release very sweet aromas of white sugar and honey, delicate vegetable notes, and a more grassy note of fresh hay. In the cup, the liquor is a pale yellow tinged with pink, with a light and silky body, without bitterness or astringency. Tasting notes GONG FU CHA. The first infusion of Huoshan Huangya yellow tea has 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 hints of boiled chestnut emerge and the sweetness evolves into more vegetable notes of baby spinach and buttered carrots. The third infusion further intensifies the chestnut note; fruity hints of pear and a note of vanilla also appear, while the finish is fresh and slightly grassy. TO THE WESTERNER. At the first sip of Huoshan Huangya yellow tea, the sweetness that distinguishes it can already be savored: among the most characteristic hints emerge the boiled chestnut, pear, dried figs, and white sugar. The intermediate notes are vegetable and very delicate, like steamed carrots, peas, and fresh bamboo shoots. There is even a note reminiscent of the soft sweetness of white bread, before a sweet and slightly fruity finish of 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 cooking, the leaves are piled on top of each other while still wet and warm and wrapped in a cloth or paper sheets, a process that promotes non-enzymatic oxidation (a sort of caramelization) and gives the leaves a slightly yellow coloring. This process allows the tea to develop a sweeter and less grassy taste than that found in green tea. Preparation of Huoshan Huangya yellow tea. It is recommended to use glass or porcelain accessories. Rinse the tea cup and teapot with hot water. Use about 3 grams of tea leaves (2 teaspoons) for every 200 ml of water. For the first infusion, leave the leaves 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.
Price VAT included
