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Yellow tea loses the vegetal, “grassy” aftertaste which is often associated with green tea. Many tea drinkers who don’t like the taste of green tea often prefer the yellow teas, as the health benefits are the same, but the taste is subtler and sweeter.
In China, yellow tea belongs to the group of teas with the oldest tradition – some of the most precious Chinese teas rank among them. Similar to oolong, the fermentation of the freshly picked yellow tea leaves, which often grow in the wild, is interrupted before completion. After rolling, they are packed in cloth or paper and left to rest for a period of time. Humidity and heat trigger the chemical processes which are responsible for the typical characteristics of yellow tea, including its typical colour. Yellow tea, with its slight hint of chestnut flavour, is an absolutely rarity outside China and very difficult to come by.
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