This is a so-called “Yellow Tea” from the Huang Shan Yellow Mountain in the Anhui province. The Chinese are the only ones who operate with the term “yellow tea”, which is produced in Hunan, Anhui and Sichuan. When the leaves have been dried, and while they are still warm, they are covered with steamed cloths to maintain the natural bouquet of the leaves before they are burned. By using this method, a light oxidation takes place, which results in a sweeter tea with a convincing flavour that removes the grass-like, vegetable aspect which is often the case with green teas. The dry leaf has silvery shining appearance and the body is as golden as amber.

Recommended preparation: 80 °C Water/6 g. per liter water.

Time: 5 minutes.