Huángchá is increasingly rare and expensive. The process for making it is similar to that of
green tea but with an added step of encasing, or
sweltering, giving the leaves a slightly yellow coloring during the drying process. Chinese yellow tea is often placed in the same category as green tea because of its light oxidation. One of the goals of this production method is to remove the characteristic grassy smell of green tea.
Varieties •
Junshan Yinzhen (君山銀針): from
Hunan Province,
China is a
Silver Needle yellow tea. A
Chinese Famous Tea. •
Huoshan Huangya (霍山黃芽): from Mt. Huo,
Anhui Province,
China. • Meng Ding Huangya (蒙頂黃芽): from Mt. Meng,
Ya'an,
Sichuan Province,
China. • Mogan Huangya (莫干黃芽): from
Mount Mogan,
Zhejiang Province,
China. • Beigang Maojian (北港毛尖): from
Yueyang,
Hunan Province,
China. Also known by the Tang Dynasty-era name
Yōnghúchá (邕湖茶). • Weishan Maojian (溈山毛尖): from Mt. Wei,
Weishan Township, Ningxiang,
Hunan Province,
China. • Haimagong Cha (海馬宮茶): from
Dafang County,
Guizhou Province,
China. • Da Ye Qing (大葉青): from
Guangdong Province,
China. Literally
Big Leaf Green. • Pingyang Huangtang (平陽黃湯): from
Zhejiang Province,
China. Could be called one of the
Wenzhou Huangtang (溫州黃湯); the latter term is literally translated as
Yellow Broth or
Yellow Soup. • Yuan'an Luyuan (遠安鹿苑): from
Yuan'an County,
Hubei Province,
China. == Korean
hwangcha ==