The Emperor's Choice
Only produced in China, this family of rare teas is believed to have taken its name from the emblematic colour of the emperor's robe who adored these unique leaves.
Easily recognizable by its long slender leaves, this classic Chinese green tea comes from Huo Shan County (litt. “Huo Shan Yellow Buds”) in Anhui. The method to create this tea was lost for hundreds of years and rediscovered only in the 1970’s. Since then it has been produced in specific areas of China (Hunan and Anhui) in small batches and is still thought of as a rare, premium gift tea.
Steep, jagged mountains cut with gushing springs are home to alpine forests, rich bamboo groves and some of China's finest green and yellow teas. The Huang Shan Mountains - literally the Yellow Mountains - spread across Anhui Province. High elevations, rich soils, traditional farming practices and tea craftsmanship combine to bring this wonderful yellow tea to market.
This very rare tea is a Single Origin, Vintage tea: each Year brings a different flavour.
70°C / 175°F Water. 30s. Infusion for GonFu brewing, 2 mn. for Western brewing.
Instructions / Western Brewing →
Instructions / Gung Fu Brewing (recommended) →
Production: Jin Ji cultivar, Huoshan, Anhui, China. Manual picking.
50g. Classic Pack. €23.00
200g. Bamboo Basket Gift Pack. €98.00
01 WATER Read More →
Use quality spring water or good filtered tap water. Temperature 70°C / 130°F.
02 THE EARTH & THE LEAF Read More →
Huoshan mountains, Anhui, China.. First flush Imperial picking.
03 THE CUP Read More →
Pale yellow, soft texture liquor. 30s. Infusion GonFu brewing, 2 mn. Western brewing.
04 THE SENSES Read More →
Light, very smooth & vegetal, naturally sweet. Clear and clean, with lush floral flavors.
05 THE BODY Read More →
Centering and purifying, with a long lasting soothing sensation. Quite high in caffeine.
The Art of making Yellow Tea
A very skilled and handmade process.
Yellow tea is the least known type of the true teas, and it is produced exclusively in China. The leaves go through the same processing as a top drawer Green tea but then they are steamed and covered for them to ‘reabsorb their flavour’. This creates a light and soft brew with less grassiness than a Green tea and a sweet and smooth finish.
Yellow teas appear as bright green yet the name comes from the fact after their initial drying & just before firing, they are allowed to an additional step called "man huan" during which the leaves are lightly steamed and then covered with cloth to allow the leaves to absorb additional sweet fragrances and flavors. This step is known as "sealing the yellow" and is definitive in classifying a tea as yellow.
Under this process, the tea polyphenols (catechins) are first oxidized to attain the yellow tinge and then further treated to preserve the colour and aroma of the dried leaves.
The Time & The Place
Yellow tea is always better after a meal. Drinking a cup of tea after you eat helps prevent a discomfort which can occur if you drink a caffeinated beverage on an empty stomach.
Additionally, the high catechin content can have a negative impact on your liver if you drink tea first thing in the morning.
Drinking tea one to two hours before or after a meal can also help to maximize nutrient and iron absorption. If you’ve been diagnosed with anemia, try to avoid tea with your meals since it can negatively impact the body’s ability to absorb iron.
Little research has been carried out regarding the precise biochemical changes that occur during the “yellowing” process, although there is some data available that shows that the highest levels of polyphenol are in yellow tea. The anti-oxidative properties of polyphenols found in tea leaves, such a catechins and gallic acid, protect our body against premature ageing and free radicals damage.