If you pluck the leaf off the tree, whither it, steam or fry it, dry
and pack it, it's green tea. If you garther it into a pile and throw
something over it letting it heat for awhile -- or put it into a box
for the same purpose -- it's a yellow tea. This "cooking" step takes
the grassy green quality out and imparts something of a soft reedy
meadow quality. I like it. This morning I'm drinking a Meng Ding Huang
Ya (from Tea Spring) with all these "yellow" qualities, and, at least
in the earliest steeps, it has a nice gentle sweet thing coming up at
the back of the throat after you swallow. (Forgive me for forgetting
the Chinese word for this.) I'm now on to another yellow: Huo Shan
Haung Ya (also TeaSpring). Could I get some feedback on others' Yellow
tea experiences? BTW, for those who've read my ramblings elsewhere
this morning, I did miss-name the tea I'm drinking. Here, I got it
right. (Let's just see who's paying attention!)
Michael

On Dec 18, 7:47*am, wrote:
> If you pluck the leaf off the tree, whither it, steam or fry it, dry
> and pack it, it's green tea. If you garther it into a pile and throw
> something over it letting it heat for awhile -- or put it into a box
> for the same purpose -- it's a yellow tea. This "cooking" step takes
> the grassy green quality out and imparts something of a soft reedy
> meadow quality. I like it. This morning I'm drinking a Meng Ding Huang
> Ya (from Tea Spring) with all these "yellow" qualities, and, at least
> in the earliest steeps, it has a nice gentle sweet thing coming up at
> the back of the throat after you swallow. (Forgive me for forgetting
> the Chinese word for this.) I'm now on to another yellow: Huo Shan
> Haung Ya (also TeaSpring). Could I get some feedback on others' Yellow
> tea experiences? *BTW, for those who've read my ramblings elsewhere
> this morning, I did miss-name the tea I'm drinking. Here, I got it
> right. (Let's just see who's paying attention!)
> Michael

I absolutely have fallen in love with yellow teas. When I'm burnt out
on greens but not really looking for something strong it is the
perfect fit. I love the Huo Shan Huang Ya from teaspring and it is my
"daily drinker" of yellow teas because of the perfect balance of
flavor, price, and availability. I have noticed it change in flavor
twice from teaspring over multiple orders, once for the worse (I think
it may have been a touch old) and once for the better (a new/different
flavor twist). Mellow, non acidic, slightly thick/milky feel, and I
like Teaspring's description mentioning "sweet corn." The main
difference between Teasprings and many other Huo Shan Huang Yas that
I've found is in the freshness, and except for that one time it has
always been extremely fresh.

Que She (Bird's Tongue) is another similar and enjoyable tea, but a
fair bit more expensive. It is generally classified as a green tea but
I would place it much closer to a yellow (and yes your explanation
shows how it is a subtle difference).

I just purchased a silver needle yellow tea but am actually returning
it because it has been obviously stored near flavored teas and it is
totally ruined, but that would have been a new one for me and I was
looking forward to it.

- Dominic

On Dec 18, 7:47*am, wrote:
> If you pluck the leaf off the tree, whither it, steam or fry it, dry
> and pack it, it's green tea. If you garther it into a pile and throw
> something over it letting it heat for awhile -- or put it into a box
> for the same purpose -- it's a yellow tea. This "cooking" step takes
> the grassy green quality out and imparts something of a soft reedy
> meadow quality. I like it. This morning I'm drinking a Meng Ding Huang
> Ya (from Tea Spring) with all these "yellow" qualities, and, at least
> in the earliest steeps, it has a nice gentle sweet thing coming up at
> the back of the throat after you swallow. (Forgive me for forgetting
> the Chinese word for this.) I'm now on to another yellow: Huo Shan
> Haung Ya (also TeaSpring). Could I get some feedback on others' Yellow
> tea experiences? *BTW, for those who've read my ramblings elsewhere
> this morning, I did miss-name the tea I'm drinking. Here, I got it
> right. (Let's just see who's paying attention!)
> Michael

I got a sample of Upton's ZG53: Yellow Tea Jun Shan Yin Zhen. Unless
I brewed it wrong to me it had little flavor, and what it had was not
particularly interesting to me. Grassy, with a dried wheat straw
component. I'm primarily an oolong and black tea drinker, and this
tea was just too ethereal for me - not enough body or bite.

Dean

On Dec 18, 7:47*am, wrote:
> If you pluck the leaf off the tree, whither it, steam or fry it, dry
> and pack it, it's green tea. If you garther it into a pile and throw
> something over it letting it heat for awhile -- or put it into a box
> for the same purpose -- it's a yellow tea. This "cooking" step takes
> the grassy green quality out and imparts something of a soft reedy
> meadow quality. I like it. This morning I'm drinking a Meng Ding Huang
> Ya (from Tea Spring) with all these "yellow" qualities, and, at least
> in the earliest steeps, it has a nice gentle sweet thing coming up at
> the back of the throat after you swallow. (Forgive me for forgetting
> the Chinese word for this.) I'm now on to another yellow: Huo Shan
> Haung Ya (also TeaSpring). Could I get some feedback on others' Yellow
> tea experiences? *BTW, for those who've read my ramblings elsewhere
> this morning, I did miss-name the tea I'm drinking. Here, I got it
> right. (Let's just see who's paying attention!)
> Michael

I got a sample of Upton's ZG53: Yellow Tea Jun Shan Yin Zhen. Unless
I brewed it wrong to me it had little flavor, and what it had was not
particularly interesting to me. Grassy, with a dried wheat straw
component. I'm primarily an oolong and black tea drinker, and this
tea was just too ethereal for me - not enough body or bite.

Dean

Im also agreeing with some of the posts. I enjoyed the two mentioned
from teaspring as well. I also agree that its that one step in the
preparation that makes it.

When I smell the leaves in the bag I think of a bannana like smell or
peas. But the taste clearly has the veggie flavor of a green, and
hovering above that (overpowering it sometimes) is a pea or asparigus
taste. I know, youre thinking this isnt too appetizing. But the
flavors really balance out well. Over all, I say its more interesting
than green. If you drink the two back to back a few times, you will
start to pick up the nuances. At first I couldnt tell the difference
at all!

J

On Dec 18, 7:47*am, wrote:
> If you pluck the leaf off the tree, whither it, steam or fry it, dry
> and pack it, it's green tea. If you garther it into a pile and throw
> something over it letting it heat for awhile -- or put it into a box
> for the same purpose -- it's a yellow tea. This "cooking" step takes
> the grassy green quality out and imparts something of a soft reedy
> meadow quality. I like it. This morning I'm drinking a Meng Ding Huang
> Ya (from Tea Spring) with all these "yellow" qualities, and, at least
> in the earliest steeps, it has a nice gentle sweet thing coming up at
> the back of the throat after you swallow. (Forgive me for forgetting
> the Chinese word for this.) I'm now on to another yellow: Huo Shan
> Haung Ya (also TeaSpring). Could I get some feedback on others' Yellow
> tea experiences? *BTW, for those who've read my ramblings elsewhere
> this morning, I did miss-name the tea I'm drinking. Here, I got it
> right. (Let's just see who's paying attention!)
> Michael

Michael, can you tell us your brewing method for the yellow teas?

Mike

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