Yellow tea #1
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Aroma: caramel, sweet, floral, with hints of green tea.
Taste: lively, caramel, floral, complex, evolving with each infusion. Yellow tea ages well, gaining depth, sweetness, and smoothness over time.
Impact: vibrant, strong, unlike any other tea. It subtly alters perception. At least that's how it seemed to us :)
Original yellow tea from the Sichuan province, near Mount Mending Shan.
It is harvested in early spring (before the Qingming Festival), using only the topmost and youngest buds.
The traditional production method of yellow tea involves a unique step called "smothering." After roasting and shaping, the tea is tightly wrapped in cloth or paper and left to undergo smothering for several days at a temperature of around 122°F. This process gives the tea a slight yellowish hue, along with its distinctive aroma and flavor profile.
Production: spring (March) 2023, Mount Mending Shan, Sichuan province.
STEEPING INSTRUCTIONS
Traditional Preparation
Add 5-6 grams to a Gaiwan 3.4 OZ ( 100ml ).
Use 185°F water.
Briefly rinse the leaves. Decant and discard this infusion.
Infuse the first brew for 5 seconds.
Infuse 2nd and subsequent brews for 10-30 seconds.
Repeat several times until the flavor and aroma of the tea dissipates.
As the brewing session ensues, increase infusion time to coax out the body and strength of the final infusions.
Infusion method
Use a teapot or French press.
Preheat the vessel well.
Take 2 grams per 3.4 OZ ( 100ml ) of the vessel.
Use 185°F water. Infusion time is 2-4 minutes up to taste.
INGREDIENTS
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