Imperial Tea.

In China, the color of the emperor was yellow, so yellow tea is also known as ” imperial tea ” Not to be confused with Pu erh (red) tea which was exclusively reserved for the emperor.

The Origins of Yellow Tea.

Our Dian Hong Jin Ya, uses fresh leaves from the mountains surrounding Feng Qing and Yun counties.

The production of yellow tea.

The tea buds are harvested at the end of March. The tea master will spread a thin, even layer. The freshly picked buds will be spread on a bamboo tray to breathe for 3 to 5 hours.

They are then placed in a wind tunnel made of woven wood or bamboo. Fans blow air through the tunnel to wilt the leaves for about 5-6 hours.

The tea master will then toast the leaves by hand to remove approximately half of their water content. The tea is then wrapped in cloth and placed in wooden boxes covered with a thick piece of cloth to keep the buds warm. This will help oxidize the tea naturally.

The tea master must check the tea buds often. He must mix the tea to give an even heat to the buds. The tea master judges manually when to stop the oxidation process. He does this by squeezing and smelling the tea, judging the tea by his nose and hands.

This is an extremely important step in the process and must be carefully controlled in order to develop thearoma of the tea and to ensure that the taste will be sweet, smooth and free of any herbaceous flavor from the unoxidized tea leaves.

Note on yellow tea:

• No chemical fertilizers, pesticides or herbicides are used in the production of this tea.
• Shelf life: 24 months.
• Storage method: Store in a clean, dry and odorless place.
• Quantity: 70 g / box

Health benefits:

• Weight loss;
• Improves immune function;
• Reduce blood sugar.