Huoshan Huang Ya

One of the very few and rare types of yellow tea, the production of Huoshan Huang Ya dates all the way back to the Tang Dynasty and has been listed as a Chinese intangible cultural heritage. A sip of these tangled, pleated leaves will tell why: its unusual, full-bodied flavor satiates with a viscous vegetality topped by an aroma of roasted walnut and the tantalizing acidity of apple cider vinegar. Its sure to satisfy those who enjoy a hearty grain and vegetable salad, while a minty hui gan cools the palate and keeps it refreshing. A unique profile for the tea lover that likes to taste it all.
  • ORIGIN:  Jinjishan village, Dahuaping Zhen, Huoshan, Lu'an, Anhui, China
  • MEANING:  Huoshan yellow buds (Huoshan huang ya)
  • CULTIVAR:  Jinji
  • HARVEST TIME:  12 April 2021
  • TASTE:  Roasted walnut, apple cider vinegar, mint
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Preparation

IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 90°C
  • Infusion time: 4–5 min
GONGFU CHA METHOD
  • Quantity: 3g / 100ml
  • Water temperature: 90°C
  • 5 infusions: 45, 60, 75, 90, 120 sec

For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high water temperature would burn the leaves, resulting in bitter taste.