Yellow tea

Yellow tea ( Gelbtee ) is a type of tea that is somewhere between green tea and oolong tea. His range of varieties is very limited, the available quantities low.

Production

To produce only the top young shoots (tips ) are used. In contrast to the green tea they are not processed immediately after heating, but left to rest - depending on the variety of the yellow tees, the heated leaves are left lying packed in cloth or paper or allowed only once or rest after further processing. Only then will they then repeatedly, or simply dried depending on the variety. It is yellow tea - like green tea - not fermented.

Photos from the production line is not published to maintain the production confidential.

Preparation

Yellow tea is at least as sensitive as green or white tea and always cook with water that has cooled after cooking to 80 ° C. He has yellowish leaves, a yellow infusion and contains a light chestnut note.

Tradition

Yellow tea is based on a long tradition in China. Cultivation, harvesting and production are still predominantly in the hands of monks who contribute from their tradition a lot of knowledge and skill.

Well-known varieties

Two well-known yellow teas in 1957 voted one of the ten most famous Chinese teas. The selected teas are:

• Junshan Yinzhen君山 银针- although this tea Yinzhen (Chinese yin " silver " zhen "needle" ) is, it is a yellow tea. Yinzhen referred to only in the form of a tea, not the category of manufacturing kinds of Chinese tea. Origin: Hunan Dongting Lake, Island Junshan.
• Mengding Huangya蒙 顶 黄芽- the so-called Xiancha ( " Göttertee "). Origin: Sichuan, Mengshan Mountains.

• Tea
• Chinese Food