This is a very famous and very rare yellow tea, in fact less than a 1000 tons are produced annualy. You will find that this Yellow Tea is very different from the Huo Shan Huang Ya we have been offering for years. Huang Ya is made with buds, Huang Da is made with small and large leaves as it's harvested as one bud, 3 or 4 leaves. It's flavor profile is also very different, while the taste of Huang Ya is closer to a Chinese green tea, Huang Da resembles more a roasted Dong Ding or a Houjicha.
This yellow tea is produced using a distinct method. Because the leaves are larger and more mature, they are first wilted to soften. After an initial wok-firing, the leaves undergo the same "Sealed Yellowing" process as Huang Ya before they are traditionally rolled by foot, which breaks the membranes, releases the inner juices, and shapes them into semi-spirals. The tea is then heaped in baskets to ferment briefly before being sun-dried. Finally, it undergoes a heavy baking process that both dries the leaves and imparts its signature "rice-crust" aroma and earthy and hearty flavor. In China it is often said that the tea's aroma evokes coffee, so sometimes it's referred to as "Cofeee of tea".
Origin: Lu An, Anhui, China
Harvest: Spring, 2025
Color of liquor: brownish-orange
Aroma: roasted cereals and grains, malty, earthy
Flavor: smooth, silky, toasted rice, caramelized nuts
Temperature: 90ºc
Steeping time: 1min; 1min; 1,5min; 1,5min...
