Yellow teas are China’s rarest and originate from the provinces of Anhui, Sichuan and Hunan. They are made from skilfully picked new buds, which are then piled and left so that the heat generated from the natural oxidation stage dries them out and prevents any further decomposition. Yellow tea is yellow to golden in colour, which is true for both the leaves and the infusion. Like green tea, it has a beneficial effect on health as it contains a wealth of antioxidants. These, for instance, fight the aging process and help prevent cardiovascular diseases, diabetes, and cancer, etc. The initial stages of production are similar to those for green teas. The leaves are gathered and dried in large pans. Then the leaves are covered with linen fabric and are left to ferment for seven days. Due to decomposing chlorophyll, the leaves turn yellow and obtain a very appealing and particular flavour with a honey sweet aroma. Finally, the tea is fired until 95% of the dampness is removed. Yellow tea is a whole-leaf tea – the leaves are not crushed or cut in any way.
In ancient China, yellow teas were produced purely for the emperor and his court. They originate from the provincesof Anhui, Sichuan and Hunan.
Ho to prapare yellow tea: Select good pure water. Boil it, then let it cool for a few minutes - it needs to be around 80°C. Put 2 grams of yellow tea leaves for every 250 ml. Infuse for about 3 minutes.