Yellow tea has almost as long a tradition as oolong tea. Its place is between green teas and oolong teas. Because of its reviving effect and many beneficial properties, yellow tea remained for a
long the privilege of Buddhist monks. Its range of varieties is very limited, and the available quantities small. It is famous for its aroma with its hints of chocolate and coffee.
Production steps
a) Picking of fresh leaves from mainly wild-growing
tea bushes
b) Withering of leaves in the open air for about 2 hours
c) Oxidation, i.e. removal of the plant's own enzymes
through dry heat, for about 6-7 minutes at a temperature
of 180-200°C. This process is carried out by hand.
d) Spreading of leaves on bamboo mats for about
30 minutes to cool them down
e) Rolling of the tea for about 30-45 min. Depending
on the quality of the tea, this is either done mechanically
or by hand.
f) The tea is gathered into small mounts and stored for
about 2 to 10 hours in a room with constant air humidity
and an ambient temperature of about 26°C. It is during
this process that the tea leaves acquire their yellowish colour.
g) Following that, the leaves are fired over a charcoal fire
at a temperature of about 150-160°C.
h) This is followed by a second firing cycle, this time
at 200°C.
i) The finished tea is spread out for cooling.
