Description
This tea was discovered during Leo’s April 2026 sourcing trip through Hunan, while searching for heicha and yellow tea.
It comes from Pingjiang, located in northeastern Hunan near the Mufu Mountains (幕阜山脉)—a landscape of dense forests, mountain terrain, and high-elevation tea gardens surrounded by wild vegetation. With constant cloud cover, rainfall, and rich biodiversity, the environment gives the tea a clean, grounded, and natural character, which makes this yellow tea beyond organic and truly pesticide-free and naturally nutrient-rich.
Unlike green tea, yellow tea goes through an additional step called 闷黄 (menhuang), or “sealed yellowing.” This process softens the sharper, grassy edges you might find in green tea, resulting in a tea that is smoother, rounder, and naturally sweeter, with a more relaxed and balanced profile.
In the cup, the aroma opens with sweet yam, followed by flavors of toasted straw, sweet potato, and a subtle salinity. There’s also a gentle herbal cooling sensation, reminiscent of sansho, that adds an interesting layer to the finish.
It’s a tea that feels warm, comforting, and easy to drink, with a depth that slowly reveals itself over multiple infusions.
Brewing Instructions
Use a 90–100ml gaiwan
Water: 202°F / 95°C
Quick rinse
1st infusion: 15–20 seconds
Following infusions: 10–15 seconds
Region: Pingjiang, Hunan, China
Reviews
There are no reviews yet.