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Item Tag: 250g

Huoshan Huangya Yellow Tea Chinese Tea Huo Shan Huang Ya Buds Spring Tea 250g

Type: Yellow Tea Packaging: Bag Origin: Anhui, China Description: Huo Shan Huang Ya is a kind of high grade yellow tea from Huo Shan county, Anhui province. This tea is made by tender slim buds and processed by traditional stir-fire procedure. That is why it gets the name yellow buds. The best grades are from Jin Ji mountain, Jin Shan Tou, Jin Zhu Ping and Wu Mi Jian villages which are around 800 metres above sea level. Huo Shan Huang Ya was created in Tang dynasty (618-907 A.D) and Mr. Lu Yu , the Sage of Tea described this special yellow tea in the famouse ancient tea book Cha Jing (the Tea Classic). The processing mathod of this tea was lost in 1940s and was reproduced in 1972 by three old tea masters. To keep it fresh, the leaves are picked in the moring in spring and processed by 5 complicated procedures. All the work has to be finished by the evening of the same day. Another famouse yellow tea Jun Shan Yin Zhen is wrapped in paper to make it yellow while Meng Ding Huang Ya is spreaded out on an iron plate and pan-fired into yellow color. Huo Shan Huang Ya is slightly processed in yellow tea category and it resembles green in both quality and taste. This tea has a shape like the tongue of bird and there is a lot of hair on the surface of the leaves. The color is yellow and green and clear. When brewed, you will find a chestnut flavour with a sweet and thick taste. Yellow Tea, a variety little known outside of China, is in fact all but unknown in the long tea history of China. In this exquisite tea category, are some of the most famous tribute teas since the early Tang Dynasty (618-907AD). As the name suggests, yellow tea is yellow in color-both the leaves and the infusion; this color is acquired by adding an extra step, called “Sealed Yellowing”, to the process otherwise fairly similar to the making of Green tea. The length of the yellowing process can vary from thirty minutes in some teas to six days in others, creating a Yellow tea that may be hardly distinguishable from Green tea to one that is distinctively golden. The yellowing process brings about some complex and subtle changes that mellow out the grassy, bitter edge of the Green tea and enhance its aromatics.

Anhui Premium Organic Qi Men Hong Cha * Chinese Gongfu Keemun Black Tea 250g

Product attributes: Net Weight: 250g Packing list: 1 * Black Tea Shelf Life: 36 months Place of Production: Anhui Province China Production Date: This year Storage: Cool and ventilated place, avoid direct sunlight. Keemun Black Tea produced in Keemun county, Anhui province, is the gem of Chinese black tea. It is the most famous of China’s black teas. Because of its subtle and complex nature, it is considered the “burgundy of teas”. For over one hundred and twenty years, since the year 1875, when it was first produced, it has enjoyed a world renown for having won such titles of celebrity as “the Ace of the three rich-aroma teas of the world ” and even having been praised as “The Queen Of Fragrance” and “a prodigy of teas ” in London, the largest international market of black tea. Keemun, the southern-most county of Anhui province where Keemun Black tea is produced, is situated at 29’55” North Latitude and 119’50” East longitude, with an average elevation of about 400 metres and a climate bordering on that of subtropica. Such a natural environment, favorably endowed with a temerate cilmate, plentiful rainfall and cloud-encircling dense forests on peaks where tea — growing spots are, has been the vital factor that nurtures the typical quality of Keemun Black Tea. It is a mellow tea that will stand alone as well as support sugar and/or milk. Because of its “wine-like” quality, lemon should not be offered as the combined tastes are too tart. The appearance of Keemun black tea is slender and elegant. The reddish brown tea liquor is tasted heavy and brisk. The lasting strong aroma resembling both aroma of fruit and that of rose is the distinctive flavor for Keemun black tea, that is hence named “keemun flavor”. Brewing instruction: Use 5 grams of tea per 200ml of water. Heat water to 95°C degrees (180°F) and steep for one minute. Add 30 secs to subsequent infusions. Adjust the amount of leaf, steeping time, and water temperature used according to your preference.