Yellow Tea

    Picking            Withering           Firing      Baking and slow cooking

Yellow tea is picked and processed in a similar way to green tea – up to the point of final baking. After wok-firing the tea to prevent oxidation, the tea is slow cooked over a very gentle heat to ‘yellow’ the tea.

This removes the grassy flavour found in most green teas. It lacks the vegetal taste of green tea and instead offers a clear, smooth taste.