Superfine Grade Huoshan Huangya Yellow Tea 1.Mellow,soft,less astringent/agressive 2.Good for stomach,Healthy Weight loss tea Huoshan Huangya Overview: Chinese Name: Huoshan Huangya English Name: Huoshan Yellow Bud Tea Type: Yellow Tea Elevation: 800m tea garden Cultivar: Huoshan Morning (local and traditional)
Huoshan Huangya Introduction: Huoshan Huangya is a yellow tea from Anhui Province in China, it is the Imperial Tribute Tea and dates back to the Ming Dynasty. The dry tea leaves have a shiny appearance and are very similar to Huang Shan Mao Feng tea. When steeped the leaves reveal a very peppery and fresh taste accompanied by an unusual green-yellow color of the brew. As with all mostly bud teas the color and fragrance are slight. Why it is called Huoshan Huangya Scholar from Anhui Agricultural University explained: yellowish fresh tea leaves esp the buds; yellowish wet tea leaves after brewing and yellowish infusion color. The features of H uo S han H uang Y a /the difference between H uo S han H uang Y a & green tea HSHY is more mellow, soft, less astringent/agressive. It can be drunk at any time of one day, won`t cause any comfort. But because it is not yellowed on purpose , it is close to green tea, so still keep the refreshing spirit. So Huo Shan Huang Ya has both the same feature of refreshing with green teas; and also the same feature of softness with white teas. Its chestnut & orchid fragrance likes Xi Hu Long Jing more or less..
Benefit of Yellow Tea Yellow tea is classed in the same category with white tea because it is very lightly oxidized. One of the objects in making yellow tea is to remove the grassy smell of green tea while still maintaining the health qualities of green tea, and yellow tea is felt by some to be even healthier because it is easier on the stomach than green tea.Yellow tea— a tea good for your stomach; it helps lose weight, and is good for your stomach.
How makes H uo S han H uang Y a yellow during processing: After plucking the fresh tea leaves, "tan fang" the fresh tea leaves/let them sit down for around 2 hours to let it wither; then kill the green, after this procedure, still tan fang for a period; then shape, after this procedure, still tan fang for a period; then bake 3 times within around 2 days, after the first and 2nd baking, tan fang! The tan fang let the tea ferment naturally! The longer time tan fang, and the heavier baking, the yellower!
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