Yellow tea

Fix · Yellow · Dry

A rare family defined by a deliberate warm, humid stage.

What it is

Yellow tea begins in a green-tea-like direction, then undergoes controlled yellowing: fixed leaf is held or wrapped under warm, moist conditions. It is not simply old or stale green tea.

How it is made

1. Pluck
2. Heat-fix
3. Hold or wrap for controlled yellowing
4. Shape and dry

Styles to know

• Junshan Yinzhen
• Mengding Huangya
• Huoshan Huangya
• Regional bud and leaf yellow teas

In the cup

The controlled yellowing can soften a greener edge and build round, warm aromas. Production is limited and category labeling can be inconsistent.

A starting brew

Start with 2–3 g per 250 mL at 75–85°C / 167–185°F for 2–3 minutes, then prioritize credible maker instructions.

Storage

Treat like a freshness-oriented delicate tea: tightly sealed, cool, dry, dark and isolated from odor.

Questions to ask before buying

• What yellowing method is described?
• Is the origin named?
• Does the seller distinguish yellow tea from yellow-looking green tea?

Sources

• Green and yellow tea processing study
• ISO tea classification