Yellow tea is, in some ways, a mystery. According to some, it falls into the large category of green teas; according to others, it is a true type of tea, like white tea or oolong tea may be. It is certainly an uncommon tea, the protagonist of a decidedly long history and several legends. In the next few lines, you will discover everything you need to know about this special tea and find ways to prepare it hot, but also cold.
Yellow Tea: What Is It?
Yellow tea is produced exclusively in China, in Sichuan and Hunan provinces, with processing very similar to that of green teas. The big difference between green tea and yellow tea is the slight oxidation of the latter, which allows the appearance of the classic yellow-gold coloration of the leaves and infusion and the development of aromas that, while retaining the extreme freshness of green tea, take on the complexity and a greater sweetness, proving intoxicating and satisfying.
When we talk about yellow tea, we are talking about quality and rare products, because the quantities processed are really small, sometimes not even guaranteeing local consumption. The unquestionable protagonist, in this case, is the young bud harvested in spring, and according to the characteristics of the latter there are three types of yellow tea:
- Huangya, is represented by the bud alone or the bud together with the very first leaflet. The color of the infusion is a fresh and very light yellow, the aromas delicate and fresh, purely floral
- Huangxiao, the apical bud together with 1-2 leaflets not yet distended are harvested. The infusion results in a pinkish yellow color, reminiscent of apricot, and the flavor is soft and lively
- Huangda, the apical bud attached to 2-5 leaves is used. The large leaves and thick stems are noticeable in appearance. The color of the infusion is golden and gives off a sweet, rice crust-like aroma; it is strong on the palate but is well suited to consecutive infusions.
Yellow tea between history and legend
Yellow tea has very ancient roots. The earliest historical sources to feature it date back to the 16th century, to the beginning of the Qing Dynasty (1644 – 1912), but it seems that it may date as far back as the Tang Dynasty (618-907). The color yellow, in China, was a symbol of power, royalty, purity, and prosperity, thus a color closely associated with the figure of the emperor, and it seems that this was the reason why, yellow tea, earned its place in court. Indeed, it is a tea that was used as a tribute to the emperor or that the emperor himself used as a gift to give to guests.
One legend about the origin of yellow tea features an emperor himself, Huang Di, the one who was called “the yellow emperor.” According to the myth, Huang Di set out in search of a land called Jinyun, a place where he could express his alchemical powers to the fullest for his people to prosper. Thanks to the deities Guang Chengzi and Rang Chengzi, Huang Di came to Jinyun and worked there for 36 days straight, at the end of which the emperor’s alchemical potential became maximum and he ascended to heaven releasing a very strong positive energy, which affected all the plants in the vicinity. The affected plants were converted into tea plants that produced an infusion capable of healing disease and invigorating anyone who drank it. The name this tea took on was precisely that of yellow tea, dedicated to the yellow emperor.
The production of yellow tea
The places where yellow tea is produced are the same as those where it originated, namely the Meng Mountain area in Sichuan and the Dongting Lake area in Hunan. Nicoletta Tul in her book The Window on Tea points out that teas produced in Anhui Province, not meeting the standard processing steps of yellow teas, are now considered green teas. These are places with loose soils rich in organic matter, decided temperature fluctuations between day and night, but above all the presence of high humidity, low clouds, and dense fog, which are not only necessary for the plant, to develop the aromatic components, but as we are about to see, are also essential for the production of yellow tea.
The production process is delicate and complex. In addition to time, it requires not inconsiderable experience in handling and knowing the tea.
- After harvesting, the leaves are allowed to rest on cloths or bamboo baskets so that they release the heat accumulated in the collection bags;
- Fixation or oxidation locking or heating of the leaves inside wide wok-like pots, simultaneous with manual stirring, then takes place. This stage is also common in green teas
- The time has come for the princely process: yellowing or stacking or still Men Huang. During this procedure, the leaves are stacked together and wrapped with a damp cotton cloth or paper. The moisture raises the temperature of the leaves and together they trigger enzymatic reactions that lead to the formation of numerous theaflavins, creating the yellow color and volatile, aromatic compounds that are slightly more mature than those of a green tea. After a couple of hours, the leaves are roasted again in a pan and re-packed. This procedure is usually repeated three times;
- At this point, yellow tea is dried several times at a lower temperature than that used for other teas (50-60°C).
Yellow tea: how to prepare it
Although it is a very special tea, fortunately, it is simple to prepare. You can also use the Western method, in the classic teapot, but to enjoy this tea at its best my advice is to apply, at least for the first tasting, the Eastern method with gaiwan or Celadon teapot.
For the Western method:
Quantity: 3 g of leaves per teapot (about 400 ml)
Temperature: 75 to 80°C
Infusion time: 90 seconds
For the oriental method:
Quantity: 5 g of leaves in gaiwan (about 180 ml).
Temperature: 60°C for washing the leaves, to hydrate them, and clean them, but not scald them and prevent the release of the first aromatic substances. 75 – 80°C for the actual infusion
Time: 20 – 30 seconds for the first infusion, time is extended with subsequent infusions
Tasting notes: the aroma is full, complex, and elegant. It turns out a riot of flowers, honey, straw, and hay, with hints of almond and chestnut. The palate is low in tannins, with a slightly bitter note that brings the sweetness perfectly into balance and maintains a very slight acidity that gives this tea great freshness. Overall it is velvety, refreshing, and very fragrant even in the retronasal pathways. It is a tea that does not have great persistence, but this aspect makes it extremely light and thirst-quenching.
Cold-brewed yellow tea
Yellow tea, with its sweetness, is an especially suitable tea to drink in summer. So why not enjoy it infused cold? I tried it and was pleased with the result. The directions for reproducing it are as follows:
Quantity: 6 g of leaves in 1 L of water
Temperature: at room temperature, then water and tea will need to be stored in the refrigerator for the entire infusion time
Infusion time: about 3 hours, but it is not a tea that releases particular bitterness, so the infusion can be even longer to achieve a more intense taste.
Tasting notes: with cold infusion the floral and hay notes linger. The honey and almond aromas are weakened in favor of those of chestnut, which, this time, prevails over the others. On the palate, it remains elegant and balanced, but with a slight leaning toward sweetness, which, however, does not linger in the mouth, making the drink thirst-quenching and refreshing.
All the properties of yellow tea
According to the Humanitas Center, yellow tea, being a tea characterized by very slight oxidation, has similar characteristics to green tea. It, therefore, maintains a good content of polyphenols, as well as catechins, and in particular epigallocatechin gallate (Egcg), a powerful antioxidant. It should be noted that it is not among the teas with low theine content so drink it in moderation if you suffer from insomnia and anxiety.
As a 2018 scientific research report, this is the least known and studied type of tea but shows promise in terms of beneficial properties (antioxidant and anti-inflammatory) for our health. We will then hear more and more about it in the future.