Yellow tea ( Chinese: 黃 茶; pinyin: huángchá) is a rare and expensive variety of tea. [1 ] It is produced similarly to [2 ] 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. [3 ] [4 ]
However, it can also describe high-quality
teas served at the Imperial court, although this can be applied to any form of imperially-served tea.
Varieties of yellow tea [ edit ]
(君山銀針) Junshan Yinzhen from
Hunan Province, China is a Silver Needle yellow tea. A Chinese Famous Tea.
(霍山黃牙) Huoshan Huangya from Mt. Huo,
Anhui Province, China.
(蒙頂黃芽) Meng Ding Huangya from Mt. Meng,
Sichuan Province, China.
(大叶青) Da Ye Qing from
Guangdong Province, China. Literally Big Leaf Green.
(黄汤) Huang Tang from
Zhejiang Province, China. Literally Yellow Broth or Yellow Soup.
References [ edit ]
^ 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.