Pre - Qingming Yellow Tea

Pre - Qingming yellow tea refers to the tea leaves picked before the Qingming Festival, which usually falls around April 4th or 5th in the Gregorian calendar. This is a highly prized grade of yellow tea as the tea trees are just awakening from winter dormancy during this period, and the new shoots are extremely tender and rich in nutrients. The tea leaves picked before Qingming are characterized by their small size, delicate appearance, and high content of amino acids and aromatic substances.

Pre - Qingming yellow tea has a fresh and mellow taste with a long - lasting aftertaste. The aroma is subtle yet complex, often with floral and fruity notes. Due to the limited picking period and the small yield, this grade of yellow tea is relatively expensive and is considered a luxury item among tea connoisseurs. When brewed, the tea leaves unfold gracefully in the water, releasing a golden - yellow liquor that is clear and bright, with a soft and elegant aroma that fills the air.

Pre - Grain Rain Yellow Tea

Pre - Grain Rain yellow tea is picked before the Grain Rain Festival, which usually occurs around April 19th or 20th. This is the sixth solar term in the traditional Chinese calendar, indicating the end of spring and the beginning of summer. During this time, the temperature rises and the rainfall increases, providing favorable conditions for tea tree growth. The tea leaves picked before the Grain Rain are slightly larger and more mature than pre - Qingming tea leaves, but they still retain good quality.

Pre - Grain Rain yellow tea has a fresh and sweet taste with a strong aroma. It is more affordable than pre - Qingming yellow tea and is a popular choice for daily tea drinking. The liquor is a bright yellow color, with a clear and transparent appearance. The tea leaves have a certain degree of elasticity and can be brewed multiple times, each infusion revealing different layers of flavor and aroma.

Summer and autumn Yellow Tea

Summer and autumn yellow tea is picked during the summer and autumn seasons. Compared to spring - picked yellow tea, summer and autumn yellow tea has a stronger and more robust flavor. The tea leaves are larger and thicker, with a lower content of amino acids and a higher content of polyphenols. This gives the tea a more astringent taste, but it also has a unique charm for those who appreciate a more intense tea - drinking experience.

Summer yellow tea is often used for making scented teas, as its strong flavor can better carry the fragrance of the added flowers or fruits. Autumn yellow tea, on the other hand, has a more mellow and smooth taste after going through the summer heat. It is a good choice for those who want to enjoy the unique flavor of yellow tea at a more affordable price. The liquor of summer and autumn yellow tea is a deeper yellow color, with a rich and full - bodied taste.

Withering (Wei Diao, 萎凋)

Withering is the first step in the production of Yellow Tea, just like in the production of other types of tea. Freshly picked tea leaves are spread out on bamboo trays or screens in a well - ventilated area, allowing them to lose some of their moisture content. This process softens the leaves, making them more pliable for subsequent processing steps. There are two main types of withering: sun withering and indoor withering.

• Sun Withering: Tea leaves are exposed to direct sunlight for a short period, usually 15 - 30 minutes. Sun withering helps to initiate the oxidation process and gives the tea a unique floral aroma. However, excessive sun exposure can damage the leaves, so careful monitoring is required.
• Indoor Withering: Tea leaves are placed in a controlled indoor environment with regulated temperature and humidity. This method allows for more precise control over the withering process and is often used for high - quality yellow teas. Indoor withering can take several hours, during which the leaves gradually lose moisture and undergo subtle chemical changes.

Fixation (Sha Qing, 杀青)

Fixation is used to halt the oxidation process and preserve the desired flavor and aroma of the tea. In the production of yellow tea, fixation is typically carried out using high - temperature steam or pan - frying.

• Steaming: Tea leaves are exposed to high - temperature steam for a short period, usually 1 - 2 minutes. Steaming helps to inactivate the enzymes responsible for oxidation and gives the tea a fresh and clean flavor. It also helps to retain the natural green color of the leaves to a certain extent.
• Pan - Frying: Tea leaves are heated in a hot wok or pan over high heat. The high temperature quickly denatures the enzymes, locking in the tea's flavor and aroma. Pan - frying also gives the tea leaves a slightly toasted flavor and a glossy appearance.

Rolling (Nian Yao, 揉捻)

Rolling is the process of shaping the tea leaves into their characteristic form. After fixation, the tea leaves are placed in a rolling machine or rolled by hand. The rolling action breaks down the cell walls of the leaves, releasing their essential oils and enhancing the tea's flavor and aroma. Rolling also helps to shape the leaves into tight balls, strips, or other desired forms, which can affect the tea's brewing characteristics and appearance.

There are different types of rolling methods depending on the variety of yellow tea being produced. For example, some yellow teas are rolled into small, tight balls, while others are rolled into long, slender strips. The degree of rolling also varies, with some teas being lightly rolled to preserve their natural shape, while others are more heavily rolled to create a more concentrated flavor.

Sealed Yellowing (Meng Huang, 闷黄)

Sealed yellowing is the most distinctive step in the production of yellow tea and is what gives the tea its characteristic yellow color and unique flavor. After rolling, the tea leaves are placed in a sealed container, such as a bamboo basket or a ceramic jar, and left to ferment for a certain period. The duration of the sealed yellowing process varies depending on the type of yellow tea and the desired flavor profile, ranging from a few hours to several days.

During the sealed yellowing process, a series of complex chemical reactions occur within the tea leaves. The chlorophyll in the leaves breaks down, resulting in the yellowing of the leaves and the liquor. At the same time, the polyphenols and other compounds in the leaves undergo oxidation and transformation, producing a mellow and smooth flavor with a unique aroma. The sealed environment also helps to retain the moisture and heat, promoting the fermentation process and ensuring the consistent quality of the tea.

Drying (Gan Zao, 干燥)

Drying is the final step in the production of yellow tea, which helps to remove any remaining moisture from the leaves and improve their storage stability. There are two main types of drying methods: baking and sun - drying.

• Baking: Tea leaves are dried over a charcoal fire or in an oven at a controlled temperature. Baking gives the tea a warm and toasty aroma and helps to enhance its flavor. The temperature and duration of baking vary depending on the type of yellow tea, with higher temperatures and longer baking times being used for teas that require a more robust flavor.
• Sun - Drying: Tea leaves are spread out in the sun to dry naturally. Sun - drying is a more gentle method that helps to preserve the natural flavor and aroma of the tea. However, it is more time - consuming and is affected by weather conditions, so it is not suitable for all types of yellow tea.