Huang Da Cha

Yellow tea is a type of tea that closely resembles green tea but includes an additional processing step called "menghuang," or "yellowing through steaming."

The discovery of this technique is attributed to the Longqing era (1567–1572) during the Ming dynasty. It involves a short, controlled fermentation process at lower temperatures, during which the tea is sealed in tight containers. This process gives yellow tea some characteristics of both green teas and light oolongs.

How Yellow Tea Differs

• From Green Tea: Yellow tea is less fresh and "grassy" in flavour due to its lower chlorophyll content.
• From Oolongs: Yellow tea has a fuller, denser taste, lacking the subtle fresh tones often found in oolongs.
• The specific processing method of yellow tea results in a wide range of possible flavours, aromas, and appearances.

Huang Da Cha (黄大茶)

• Appearance: Thin, long, twisted leaves with some twigs. The colour ranges from light green to lighter shades of brown.
• Aroma: Rich and sweet, reminiscent of malt and overripe fruit.
• Infusion: The brew has an intense aroma of sweet flowers with hints of ripe bananas. The taste is sweet, full, and creamy, with floral and cinnamon undertones.

Durability

Yellow tea, such as Huang Da Cha, can endure multiple infusions while retaining its rich flavour profile.

If you’re looking for a tea with complex flavours that strikes a balance between the freshness of green tea and the richness of oolong, yellow tea is an excellent choice!