Mississippi Sunshine (Yellow Tea)

Tea type
Yellow Tea
Yellow Tea Leaves
Brown Sugar, Dates, Dried Fruit, Earth, Fig, Floral, Hay, Moss, Muscatel, Oats, Rose, Savory, Stonefruit, Sweet, Tropical
Sold in
Loose Leaf
Not available
Edit tea info Last updated by LuckyCatTeaShop
Average preparation
175 °F / 79 °C 0 min, 15 sec 5 g 4 oz / 120 ml

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From The Great Mississippi Tea Company

(From https://greatmsteacompany.myshopify.com/products/mississippi-sunshine)

100% Pure US Grown Yellow Tea

Yellow tea is the rarest type of tea in the world. It is usually only made and sold in China. As far as we know, we are the only tea producer in America making yellow tea.

Yellow tea is a fermented green tea so it has all the flavors of green tea without the grassiness of green tea. This tea starts as a green tea and then ferments for 5 days before it is rolled and dried.

This tea has flavor notes of honey and citrus with a slight earthiness.

1 rounded tsp per 8 oz. of 175F water. Steep for 3 minutes. Enjoy!

About The Great Mississippi Tea Company View company

Company description not available.

1 Tasting Note

6 tasting notes

This tea is currently for sale on their website. They also teach a class every year about how to make yellow tea (and how to do it following FDA guidelines). It’s a fascinating science packed class that any tea nerd who loves and wants to understand yellow tea should take. I really enjoyed it and will be taking more of their classes.

Now onto the review:

Mississippi Sunshine- The Great Mississippi Tea Company
(yellow tea)

Dry tea:
Appearance: Visually interesting. It almost looks like brush from a forest floor. The leaves are not dried in an even method, but it looks like whole leaves.
Smell: Light fresh fruitiness, almost a mix of oatmilk and fresh nectarines. Very floral.

Wet tea:
Appearance: Deep army/olive and blackish green with an undertone of brown. Long twisted whole leaves.
Smell: Pungent, medjool dates, sweet, really interesting and complex. Hard to unpack. Wet dried roses.

HOT TEA: Chinese prep
Gaiwan: 5.20g 120ml

Infusion 1: 175°F 10s
Appearance: clear golden yellow
Smell: Sweet, fruity, medjool dates, hints of tamarind, light brown sugar like dried figs
Taste: Fresh figs, undergrowth, almost mossy, sweet, fruity, a little pungent, almost a dark earthy fruitiness. A bit complicated to unpack, but very interesting.

Infusion 2: 175°F 15s
Appearance: dark gold, clear
Smell: Nectarines, sweet, deeply fruity, dark stone fruits
Taste: lightly vegetal like fresh figs, light sharpness, vague fruitiness, almost tangy. Lighter and less complex.

Infusion 3: 175°F 20s
Appearance: dark gold, clear
Smell: Sweet, fruity, lightly tangy, tamarind
Taste: A little sharp, fresh figs, pungent, vaguely vegetal, almost mossy, not really fruity

Infusion 4: 175°F 25s
Appearance: dark gold, amber, clear
Smell: lightly fruity, sweet, indistinct dried fruit
Taste: Vegetal, vegetable water, vague fruitiness

HOT TEA: Western Prep
2.41g 120ml

Infusion 1: 175°F 3 min
Appearance: bright amber gold, clear
Smell: Pungent, sweet, medjool dates, almost earthy, fruity
Taste: Pungent, savory, lightly sweet, tangy, light animal notes, wet hay, light musk /muscatel
There’s a lot to unpack.

Infusion 2: 175°F 4 min
Appearance: amber gold, clear
Smell: Sweet, fruity, muscatel, medjool dates
Taste: Sweet, indistinct fruitiness, vague earthiness, light muscatel/ muskiness, not as complex, vague aftertaste

It heavily degraded in complexity on steep #2 with the western method.
It degrades heavily on infusion #3 for gongfu method.

2x 1L infusions in an electric kettle w/ infuser basket using 6.15g
Infusion 1: 3 minutes 175°F 1L
Infusion 2: 4 minutes 175°F 1L
Pour both in a pitcher and stick it in the fridge until it is cold.

Appearance: bright amber golden yellow, clear
Smell: pungent, tropical fruits, bright fruity notes, hint of melon, hint of cut hay
Taste: Pungent, a little tangy, fruity, fresh figs, sweet but not overly sweet, almost savory, floral, wet dried rose buds

Food pairings

W/ breaded chicken and sauce:
The plain chicken and tea don’t really blend or clash.
The bbq sauce and the tea don’t really have an effect on each other. It’s a lot like drinking tastier water.

The sweet chili sauce is a GREAT match. The tea offers a refreshing palate cleanse. Its mild sweetness matches tones with the sauce enough to blend, but the difference in sweetness is enough to accent the sauce’s sugary nature. The tea is also hydrating and refreshing in a way that is more satisfying than water after the spiciness of the sauce.

Video of wet leaves:

Flavors: Brown Sugar, Dates, Dried Fruit, Earth, Fig, Floral, Hay, Moss, Muscatel, Oats, Rose, Savory, Stonefruit, Sweet, Tropical

175 °F / 79 °C 0 min, 15 sec 5 g 4 OZ / 120 ML

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