Huoshan Huangya is picked in early spring in Anhui and given the slow yellowing that defines the category, wrapped warm in cloth until the green edge softens. What is left is a light, clean cup with chestnut and a mild sweetness that lands closer to a good Longjing than to a sencha. It is one of the more affordable yellow teas and the easiest of them to drink in quantity. Eighty degrees and two minutes; more heat pulls out the astringency the yellowing was meant to remove.
Buds from Junshan island, smothered after firing so they yellow slowly. Delicate and sweet with a fresh-corn note. Almost none of the edge of a green tea.
Sichuan yellow tea from Meng mountain, still made in small lots. Soft and floral with a honeyed weight. The second steep is where it shows itself.
Hunan yellow tea finished over pine. A thread of smoke sits over an otherwise light, fresh cup. An easy first yellow tea.
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