Yellow Tea is one type of Chinese tea which comes from the mutation processing of Green Tea. In Summary, besides the regular green tea processing flow, there is one special piling 闷黄 processing for yellow tea, which make them not so greenish, but yellowish in character, yellow leaf color and yellow liquor color. And the taste of yellow tea also become mature and mellow, the flavor is not so fresh, but become fruity or sweet corn kind, brought by the change due to piling.
The Chinese yellow tea family includes Jun Shan Yin Zhen 君山银针, Meng Ding Huang Ya 蒙顶黄芽, Huo Shan Huang Ya 霍山黄芽, Bei Gang Mao Jian 北港毛尖, Wei Shan Mao Jian 沩山毛尖, Yuan An Lu Yuan 远安鹿苑, Huang Da Cha 黄大茶, Guangdong Da Ye Qing 广东大叶青, Wen Zhou Huang Tang 温州黄汤.
The outline processing flow of Chinese Green Tea is, Frying-Rolling-Primary Drying-Final Drying. The piling of yellow tea can be inserted in one of the three steps, after Frying , after Rolling or after Primary Drying. Each kind of yellow tea has formed its way of piling in history, which makes the yellow tea behave different quality characters.
The piling of Wei Shan Mao Jian is after Frying. In this stage the tea leaf moisture content is still very high. but the tea juice has not been squeezed out. The piling of Wei Shan Mao Jian lasts 5-6 hours.
The piling of Bei Gang Mao Jian, Yuan An Lu Yuan and Guangdong Da Ye Qing is after Rolling. In this stage, the tea leaf moisture content is very high. And also the tea juice has been squeezed out. The piling of Wei Shan Mao Jian is short, lasting 30-40 mins. While the piling time of Yuan An Lu Yuan and Guangdong Da Ye Qing lasts 5-6 hours. It is obvious that the piling extent of Bei Gang Mao Jian is much lighter than Yuan An Lu Yuan and Guangdong Da Ye Qing.
The piling of Huo Shan Huang Ya and Huang Da Cha is after Primary Drying. In this stage the tea leaf moisture content is low. The activity of the compositions in tea leaves is also low. The piling of Huo Shan Huang Ya lasts 1-2 days. Though the time is longer than the previous teas, its piling extent is not deep. Because the leaf activity is low. The piling of Huang Da Cha lasts 5-7 days, which is very deep piling.
The Piling of Meng Ding Huang Ya is after frying. But the frying and piling of it repeat three times. It means after one time of frying, it will be piled for one time. And then it goes to another round of frying and piling. This is the special and famous way of processing Meng Ding Huang Ya, Three Times Frying and Three Times Piling 三炒三闷.
The Piling of Jun Shan Yin Zhen is after Primary Drying (Baking). The Baking and Piling of Jun Shan Yin Zhen repeats two times. Which is the also famous Two Times Baking and Two Times Piling 二烘二闷.
The Piling of Wen Zhou Huang Tang is even special. The piling and baking dry of Wen Zhou Huang Tang is conducted at the same time, which means the tea leaves are piled and meanwhile it will be heated up. (The baking temperature is not so high as regular). The piling and baking last 2-3 days. The piling extent of Wen Zhou Huang Tang is very deep.
Changsha Wufeng Tea Co., Ltd
Tags: Chinese Yellow Tea