Yellow tea

Similar to green tea, yellow tea is also heated in a wok or with hot air. The leaves, which are still relatively moist, are then piled up and wrapped to form the so-called ‘Sealing Yellow’ (Chinese Men Huang), whereby spontaneous fermentation takes place. In a controlled warm and humid room, the tea must be repeatedly unwrapped and rewrapped during the yellowing process to prevent it from busting. Today, unfortunately, most yellow teas are only yellowed for a very short time, i.e. they are produced in a very green tea-like manner. However, we only buy genuine yellow teas. Finally, the leaves are dried in a wok, by hot air and/or on charcoal. In addition to green tea-like aromas, a slightly smoky but sweet note is typical. The infusion varies in strength depending on the variety.