Yellow tea was more common in China many years ago, but due to its laborious processing, it lost popularity to more accessible green teas and has become quite rare.
These leaves, grown in Anhui Province in early May, are fired in a series of two woks at different temperatures, then gently hand-rolled. The final step is a slow drying—up to a few days—over charcoal heat, closely monitored to avoid burning. Unlike a green tea, it oxidizes slightly during this process, producing a distinctive, roasted yellow tea flavor. The pale liquor belies a complex yet delicate vegetal taste that lingers through many infusions.
An In Pursuit of Tea exclusive, and one we’re thrilled to have back in stock.
Tasting Notes: almond, squash blossom, charcoal
Harvest Season: Spring 2019