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Monday, August 24, 2009

A Unique Tea: Yellow Tea


You've heard of black tea and green tea. Maybe even white tea, and red tea. But have you heard of yellow tea?

Yellow tea is rare, and made in China. Its processing is very labor intensive and according to my research, becoming a dying craft. Very little true yellow tea ever reaches the United States - only purchase from a reputable dealer.

The leaves of yellow tea are light green to light yellow appearance. The brewed tea has a warm, golden sheen. Its taste is much milder than green tea (no "grassy" taste) and its aroma is described as flowery, fresh and mild. Yellow tea performs exquisitely with multiple infusions.

Because of its beautiful appearance, it is best to drink yellow tea from a clear glass cup.

Click here to read the specifics about making the unique: yellow tea.

5 comments:

Mary Jane said...

Hi Denise,

I had the opportunity to taste the unique yellow tea at the World Tea Expo in Atlanta a couple of years ago when James Norwood Pratt did a tasting event.

It was indeed very mild and had a wonderful flowery aroma and clean fresh taste. It appealed to me more than green teas I have tasted and it was great to hear Norwood speak about it and tell about its origins and how it was processed.

Mary Jane

Southern Touch Catering said...

Wow it is pretty isn't it. Thanks for the info, but unless someone shares a cup with me, I guess I'll never taste it because I couldn't afford to buy it! LOL Thanks for sharing Denise.

Mary Elizabeth said...

Yellow tea is produced in China, it is indeed a rare and expensive tea.

I have not had the opportunity to taste this tea,may be in the future I will.
Mary Elizabeth

Ginger said...

Thank you so much for all your interesting information on unique teas! I have enjoyed reading every post!

I do have a question. With a tea that can be infused multiple times, what is the proper way to store the leaves and within what time period should they be steeped?

Denise ~ Charleston, South Carolina. said...

Ginger, probably a personal preference but I tend to re-infuse immediately. You could probably safely, however, let the leaves sit for an hour or so.

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