Yellow tea is the smallest of China’s tea families. It is made much like green tea, with an extra slow “yellowing” step that softens the leaves’ grassy edge. Mengding Huangya is made from early spring buds on Mengding Mountain near Ya’an in Sichuan. The flat, golden-green buds brew a pale yellow cup that is mellow, sweet and smooth, with a light, toasty-sweet aroma. In a glass, the buds stand upright as they open.
Gaiwan: 3–4 g per 100 ml, water at 80–85 °C (176–185 °F), 30–40 seconds for the first infusion, adding 10 seconds each round; 3–4 infusions.
Mug: 3 g in a tall glass or mug with 250 ml of 80–85 °C water; drink after 2–3 minutes and top up with hot water.
Ingredients: Yellow tea. Storage: Keep sealed, cool and dry, away from light and strong odors.
We haven’t tasted this batch yet; tasting notes describe this style of tea in general.
- Origin: Mengding Mountain, Ya’an, Sichuan (as labeled by the supplier)
- Type: Yellow tea (huangya, bud grade)
- Net weight: 125 g
- Packaging: Sealed pack
- Shipping: Ships from Shenzhen, China – see Shipping & Handling
