Yellow tea, called huángchá (黄茶; 黃茶) in Chinese and hwangcha (황차; 黃茶) in Korean, is a rare and expensive variety of tea. It is produced similarly to green tea, but with an added step of being steamed under a damp cloth after oxidation, giving the leaves a slightly yellow colouring. This process also imparts a mellower and less grassy taste than is found in green teas.
Hwangcha (황차; 黃茶) refers to a tea made of partially oxidized leaves of tea plant. The tea, like oolong from China, is a cross between unoxidized green tea and fully oxidized black tea. The oxidation process for hwangcha is very specific to itself, which enables it to develop the unique flavour.