Huang Ya Yellow Tips


Huang Ya Yellow Tips yellow tea is both one of China’s oldest and rarest  types of tea. By the time of the Ming Dynasty (1368-1644) at the latest, yellow tea gained recognition as one of the most important imperial tribute teas. Then as now, mastering the particularly sensible art of yellow tea processing is a privilege of a few masters. With mindful preparation, the visually and olfactorily appealing 1:1 mixture of white buds and yellow-green shimmering leaves in the honey-yellow cup results in a mild taste characterized by fruity-sweet and hay-like notes.

For more information and iIllustrations refer to the product description below.


Huang Ya Yellow Tips yellow tea

Yellow Tea

Yellow tea is both one of China’s oldest and rarest types of tea. The method of its production goes back to the Tang Dynasty (617 – 907). However, at that time tea was still pressed and then infused in hot water in powdered form. Whole leaf yellow tea as we know it, on the other hand, has been existing since the Ming era (1368-1644) only. Even back then, mastering the processing method originally developed by Zen monks was the privilege of a few masters. Already in the old times, the yellow tea from Junshan Island in Hunan’s Dongting Lake (Junshan Yinzhen) was particularly famous. However, yellow teas from Huoshan (Anhui) and Mengding Shan (Sichuan) also enjoyed the status of imperial tribute teas early on. At this, yellow teas from different origins differ mostly in the cultivar, but also in terms of individual processing features.

Huang Ya Yellow Tips

Our Huang Ya Yellow Tips (“Huang Ya” = “Yellow Bud”) comes from Yunnan’s Simao region. It is in the tradition of the yellow tea from Mengding Mountain. Like this one, it typically has  a picking standard of 1+1. This means that one unopened young bud each together with the youngest leaf attached to it qualify for picking.

To this day, little has changed about only a few masters mastering the extremely sensitive processing of yellow tea. In fact, properly processed yellow teas even seem to become increasingly rare. This makes our Huang Ya Yellow Tips a real godsend!

Huang Ya Yellow Tips yellow tea - wet leaves after infusion


The special feature of yellow tea – both in terms of taste and in terms of the health effects it is said to have – lies in its processing. At this, the initial processing is similar to that of green tea. Just like green tea processing, yellow tea processing also begins with stopping the oxidation processes in the freshly picked tea leaf by heating. For our Huang Ya Yellow Tips, this is done the traditional way in a large wok pan. To ensure even processes and prevent individual leaves from burning, they are constantly moved by hand during heating.

Unlike the processing of green tea, the oxidation stop is not directly followed by final drying. Instead, one first layers an wraps the still warm and damp tea leaves in towels. The resulting fermentation processes are extremely sensitive and require precise timing. Therefore, unpacking and repacking takes turns several times during the process for the purpose of inspection and relayering. During this process, the green plants typically break down the chlorophyll in the tea leaf. Instead, the yellow pigment xanthophyll forms. Only after reaching the optimal degree of fermentation does the final drying follow.

Taste and Appearance

The result is a visually and olfactorily appealing 1:1 mixture of white buds and yellow-green shimmering leaves. The taste of the honey-yellow cup appears as complex as the processing method that produces it.

A mild taste characterized by fruity-sweet and hay-like notes results from lower infusion temperatures and short steeping times. Increased infusion temperatures, on the other hand, give the tea more depth and complexity of taste. At the same time, however, bitter, slightly astringent notes also develop. We therefore recommend to prepare this tea in a particularly mindful manner, with adaption to your own taste preferences.


For a first infusion characterized by mild sweetness, hay-like and red berries, pour approx. 2.5-3g/100ml with 80°C hot water. Then leave to infuse for about 2 minutes. Two more tasty infusions are possible, although we recommend experimenting with the infusion temperature and period. With unchanged infusion temperature, a second infusion can steep for up to 1 minute, and a third infusion for another 2 minutes.

Those ready to accept a slightly bitter note and a bit of astringency in favor of increased flavor depth and complexity, infuse the two subsequent infusions with progressively increasing water temperature (boiling hot for the 3rd infusion). In this way you’ll get to enjoy the “yellow” tea leaf’s full spectrum of flavors and ingredients.

Additional information

Weight N/A

25g, 50g, 100g


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