Yellow tea cultivated, harvested and processed entirely without any form of mechanisation on a small family farm in the province of An Hui, which is the original and traditional location for the production of yellow teas. These leaves, grown in Anhui Province in early May, are fired in a series of two woks at different temperatures, then gently hand-rolled.The traditional procedure for processing yellow teas is far more demanding in terms of time than the procedure for processing green teas. The final step is a slow drying — up to a few days — over charcoal heat, closely monitored to avoid burning. At the end of this period the tea leaves have a naturally yellow colour, and the tea loses its grassy character, which is generally a mark of green teas. Due to the long drying phase of yellow tea, the processing of green tea is cheaper and more attractive for cultivators, with the result that for a relatively long time yellow teas have been on the very periphery of customers’ interest. The tea offers a delicate and refreshing sweet taste, without bitter components, with a delicate, floral aroma. The taste develops and strengthens slightly with further infusions.
- loose tea