Great question! We have an article called The Leaf Whisperer in Charen magazine (free on our website www.zhentea.ca/charen/) that touches on this. Basically, making yellow tea is risky and has a smaller market. Making green tea is the (much) more common path.
My initial thoughts about yellow tea was that it would be a delicate "greenish" type tea. I was surprised that it makes, at least for me, a bold statement when made and drank. This tea could be a daily favorite
Being an engineer, infrared thermometers are very inaccurate if you don't calibrate for the emissivity of the surface. The tea and the pan would probably have a considerable difference in emissivity so you should have two thermometers. Still my fav tea :)
Is it really oxidation that occurs when the leaves are wrapped after the pan-firing? To me the firing looks like the same process that prevents green tea from oxidizing.
Good question. It's a matter of degree. Temperature and timing are critical details in pan firing and controlling these controls the degree of kill green. This is part of the difficulty of making good yellow tea.
Thank you for this excellent video, it is very inspiring. Can honestly say this shows the actual tea garden as a true art.
Having some Huoshan Huang Ya and was curious as to why yellow tea is such a rarity. Love the video. Thanks
Great question! We have an article called The Leaf Whisperer in Charen magazine (free on our website www.zhentea.ca/charen/) that touches on this. Basically, making yellow tea is risky and has a smaller market. Making green tea is the (much) more common path.
Thanks
My favorite tea :)
My initial thoughts about yellow tea was that it would be a delicate "greenish" type tea. I was surprised that it makes, at least for me, a bold statement when made and drank. This tea could be a daily favorite
I agree with you. Some yellow teas have a quite bold statement. But I find the ones that use buds tend to have more similarities with fine green teas.
Being an engineer, infrared thermometers are very inaccurate if you don't calibrate for the emissivity of the surface. The tea and the pan would probably have a considerable difference in emissivity so you should have two thermometers. Still my fav tea :)
I need the machine
Does this yellow tea has flavoured
I enjoyed yellow tea , but I want to know about fermentation of this tea
Maybe this video will help answer some of your questions. ;) th-cam.com/video/ONS3SYU5LS4/w-d-xo.html
Is it really oxidation that occurs when the leaves are wrapped after the pan-firing? To me the firing looks like the same process that prevents green tea from oxidizing.
Good question. It's a matter of degree. Temperature and timing are critical details in pan firing and controlling these controls the degree of kill green. This is part of the difficulty of making good yellow tea.
No one can speak of yellow tea who has not tried Shan Yin Zhen of Junshan Island in Hunan. That is the real Emperor's tea.