Regular price 60,000.00 TZS
SUMMARY
Type: Yellow Tea
Origin: Huoshan, Anhui, China
Dry grass, Floral, Mung bean
Yellow tea as we know it today originated as a result of mistakes made during the production of green tea. While drying green tea leaves, workers supposedly shortened the time needed, or didn’t apply enough heat during the “fixing” stage to stop the oxidation of the leaves. The small amount of dampness left caused the leaves to turn yellow and, once produced, resulted in a tea that was smooth, mellow and not quite as strong and green as well…green tea. From this mistake, the “meng huang” or “piling” stage was added and thus, yellow tea was born!
This yellow tea is made from hundred year old tea trees in Liao Yuan village, Yue Yang county. Pressed into a little tea biscuit form, it has a lighter taste compared to many green teas, and actually tastes a bit like oolong tea.
TASTING NOTES
A light yellow tea that has a light grassy aroma, floral and slightly bean-like flavour notes and a soft, rounded mouthfeel that make it not quite as confronting as green tea.
PREPARATION NOTES
Teapot steep (preferred method)
4g per 300ml of water
80 – 85 degrees Celsius
2mins per infusion (up to 2 infusions)
Gong-Fu style
4g per 150ml of water 80 – 85 degrees Celsius 10 - 20secs per infusion (up to infusions)
Cold Brew
8g per 500ml of water Cold water 7-8 hrs in the fridge
STORAGE
Proper tea storage is super important. Improper storage leads to flat, flavourless and potentially weird tasting tea. So as a rule of thumb, keep your tea leaves in an airtight container (the less air inside the better) and away from heat, light, moisture and strong odours.