Yellow tea (Chinese: 黃茶; pinyin: huángchá) 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.
Varieties of yellow tea
- Junshan Yinzhen (君山銀針)
- from Hunan Province, China is a Silver Needle yellow tea. A Chinese Famous Tea.
- Huoshan Huangya (霍山黃牙)
- from Mt. Huo, Anhui Province, China.
- Meng Ding Huangya (蒙頂黃芽)
- from Mt. Meng, Sichuan Province, China.
- Da Ye Qing (大叶青)
- from Guangdong Province, China. Literally Big Leaf Green.
- Huang Tang (黄汤)
- from Zhejiang Province, China. Literally Yellow Broth or Yellow Soup.
- Gascoyne, Kevin; Marchand, Francois; Desharnais, Jasmin; Americi, Hugo (2011). Tea: History, Terroirs, Varieties. Firefly Books. p. 58.
- Tripathi, Smita. "Tea for Royalty". Business World. Retrieved 2015-11-12.
- Gascoyne, Kevin; Marchand, Francois; Desharnais, Jasmin; Americi, Hugo (2011). Tea: History, Terroirs, Varieties. Firefly Books. p. 32.
- Qiang Wang; Xin Zhao; Yu Qian; Ru Wang (2013). "In vitro antioxidative activity of yellow tea and its in vivo preventive effect on gastric injury". Experimental Therapeutic Medicine 6 (2): 423–426.