Yellow tea, perhaps the rarest category of tea, is produced using a traditional processing technique called "sealing." After roasting and shaping, the tea leaves are wrapped tightly in cloth or paper and left to undergo a unique fermentation process at around 122°F. This results in a slight yellowish color, along with a distinctive aroma and flavor profile.

Unlike green tea, yellow tea ages exceptionally well and develops a fuller taste over time, becoming sweeter and smoother.

Yellow tea from its authentic birthplace, Jun Shan, is particularly prized. The soil in this region is rich in microelements, and the tea has been produced using the classic technique for centuries.