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Yellow tea is the smallest of China's six tea families, and Huangya from Huoshan is one of its treasures. After fixing, the leaves undergo a slow "sealed yellowing" (men huang) — a gentle, damp resting step that lightly oxidises them and creates the family's signature yellow leaf and pale-gold liquor. The taste sits in a lovely middle place: rounder and softer than a green tea, yet brighter and fresher than any black tea.
Use about 3g at 80–85°C for 30–40 seconds; yellow tea forgives slightly longer steeps than green without turning bitter, so it is an easy everyday cup.
The connoisseur's quiet discovery — smooth, rare and genuinely different.