Yellow Tea

Huáng Chá 黄茶 | Kōcha 紅茶 | Peelee Chaay पीली चाय

After very early spring buds or tips are pan-fired, they are wrapped in special cloth, a step that is repeated several times over a period of up to three days, gently oxidizing the leaves before the final slow charcoal drying. This smothering process pulls the aromas back into the buds and creates a more aromatic and mature tea, free of the “grassy” taste and astringency found in many green teas.