High Mountain Yellow

Yellow teas are unique to the high mountain regions of the Chinese provinces of Anhui, Hunan and Sichuan. This one is from Anhui and is the top bud and leaf from each plant. If you look at the dry leaf, they are forked on a stem, with one being the fuzzy bud and the other being the leaf. It is processed in the same way as green tea except for one extra step -- after being slightly dehydrated, the leaves are piled up and smothered under a warm damp cloth, triggering a slight steaming, giving the leaves a yellowish appearance.

Unlike a green tea, yellow tea has a sweet aftertaste and has no grassy or asparagus notes in the flavor. This is a highly desirable tea that is top-shelf quality. The mouthfeel is buttery smooth, and there are floral and citrus notes to the aroma. It leaves a clean taste in your mouth. The needle-like leaves can be successfully steeped up to 3 times.

Tasting Notes: Buttery mouthfeel, Floral, Fresh Rainfall, Almond Blossom

Steep: 2 Tbsp of tea for 12oz water. Water temperature: 170. Steep time 3 minutes. Sweetener: None Needed

Approximately 14 Tbsp in a 1 ounce package.