Yellow tea
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| Type | Tea |
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| Country of origin | East Asia |
| Chinese name | |||||||||||
Junshan Yinzhen, a famous Chinese tea
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| Traditional Chinese | 黃茶 | ||||||||||
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| Simplified Chinese | 黄茶 | ||||||||||
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| Transcriptions | |
|---|---|
| Standard Mandarin | |
| Hanyu Pinyin | huángchá |
| Wade–Giles | huang2-ch'a2 |
| IPA | [xwǎŋ.ʈʂʰǎ] |
| Korean name | |
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| Hangul | 황차 |
|---|---|
| Hanja | 黃茶 |
| Revised Romanization | hwangcha |
| McCune–Reischauer | hwangch'a |
| IPA | [hwaŋ.tɕʰa] |
Yellow tea, called huángchá (黄茶; 黃茶) in Chinese and hwangcha (황차; 黃茶) in Korean, is a rare and expensive variety of tea. It is produced similarly to green tea, but with an added step of being steamed under a damp cloth after oxidation, giving the leaves a slightly yellow colouring. This process also imparts a mellower and less grassy taste than is found in green teas.
However, it can also describe high-quality teas served at the Imperial court, although this can be applied to any form of imperially-served tea.
Hwangcha (황차; 黃茶) refers to a tea similar to green tea, but made of tea leaves that were partially fermented and turned yellow during the drying process. The tea is a cross between unoxidized green tea and post-fermented dark tea. The oxidation process for hwangcha is very specific to itself, which enables it to develop the unique flavour.
dried hwangcha leaves
infusing hwangcha
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Wikipedia