Yellow tea is one of China's rarest and most ancient tea categories — produced in tiny quantities using a unique "smothering" (men huan 闷黄) technique that sets it apart from any other tea. It bridges the freshness of green tea and the warmth of white tea, with a mellow, smooth character that is extraordinarily gentle on the palate.
What Makes Yellow Tea Unique
After pan-firing (like green tea), yellow tea undergoes a slow, covered resting process — the leaves are wrapped and allowed to yellow gently. This mild fermentation removes the raw edge of green tea while preserving a fresh, delicate sweetness. The result is uniquely smooth — no bitterness, no astringency, just warmth and clarity.
Brewing Yellow Tea
Temperature
Use 75–80°C water — slightly cooler than green tea, as yellow tea is even more delicate.
Gongfu Method (Recommended)
- Warm the gaiwan with hot water and discard.
- Add 4–5g of yellow tea per 150ml.
- Pour water at 75–80°C.
- First infusion: 45–60 seconds.
- Add 15–20 seconds per infusion.
- Yellow tea gives 4–5 infusions.
Glass Cup Method
Yellow tea looks stunning in a tall glass — watch the leaves float and drift as they open.
- Use 2–3g of tea per 200ml.
- Water at 75–80°C.
- Steep for 2–3 minutes.
- Drink slowly and appreciate the clarity of the liquor.
Tasting Notes to Look For
- Pale golden-yellow liquor, luminous and clear.
- Sweet, mellow, and delicate — hints of honey and fresh grain.
- Exceptionally smooth — the benchmark for a tea with zero bitterness.
Yellow Tea at Gaba Tea House
We are proud to carry Yellow Tea "Sunrise" — one of Indonesia's few sources of authentic Chinese yellow tea. Discover it →