The many varieties of tea include white, yellow, green, oolong, black, and postfermented teas (such as pu-er).
Yellow tea refers to a type of tea processed similarly to green tea, but
for yellow tea, the drying phase is slower and the damp leaves are
allowed to sit and yellow. Yellow tea is traditionally made with leaf
buds plucked in early spring. The buds are processed like Chinese green
teas through the pan-firing step, or they are treated to a gentle
heating method known as men huan or “sealing yellow”.
This is the rarest class of tea by far, difficult to source because the
harvest time is short, and the processing is complex and time-consuming.
Yellow tea originated in the Anhui an Hupei Provinces.
Although it might be the smallest category of tea based on to production
volume, there are written records showing that yellow tea may have been
produced as early as the Tang dynasty (618-907).
Huángchá tea or Yellow tea
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