The Da Bie Shan Mountains are a major mountain range located in central China. Running northwest-to-southeast, they form the main watershed between the Huai and Yangtze rivers. This rare yellow tea is from Da Bie Shan and has been known since the times of the Ming and Qing Dynasties. It is said that its production method had been lost, and then rediscovered in the '70s.
True yellow tea is only grown in China and is prepared in a similar way to green tea, yet the leaves are left damp to slightly oxidize the tea, turning the leaves and the finished brew a golden yellow hue. Men Huang is a very important process in the yellow tea making process and is also the unique process of forming yellow tea. It refers that after fixation and rolling, the hot tea leaves are wrapped with a special cloth or paper to yellowing, which can be repeated several times over a period of time. Men Huang can be inserted in any process from fixation to drying, which will be different for different kinds of yellow tea too.
For this tea are usually one bud and two leaves picked. It is characterized by its elongated, coiled, brown-yellow leaf. It is produced using traditional processes. Rare and precious, the cup is golden yellow with a heavy taste and aromatic notes of chocolate and its variety of flavors are enriched by the sweetness given by the stems.
Our Da Bie Shan yellow tea is wonderfully floral- you'll notice the toasty scent right when you open the bag. This yellow tea has a mild straw-colored liquor and a flavor of chocolate. The tea has a light sweet aroma from the roasted stems and stalks. This tea delivers a brisk and refreshing yellow tea experience with a delicious after-sweet reminiscent of strawberries. Da Bie Shan perfectly matches food, especially cheese and red meat cooked with a cream-based sauce.
Brewing Guide: This tea should be brewed at lower temperatures to avoid developing bitter flavors. Temperatures can range from 160 to 175°F and steep times will be approximately 3 to 5 minutes. The leaves can be brewed three to six times. Increase the steeping time of the leaves by 30 seconds to 1 minute for each additional infusion.