Certified Organic "Yunnan Yellow Tea"

Tea type
Yellow Tea
Yellow Tea Leaves
Brown Sugar, Graham, Grass, Malt, Umami, Burnt Sugar, Dark Chocolate
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Loose Leaf
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Edit tea info Last updated by Avery F.
Average preparation
180 °F / 82 °C 1 min, 15 sec 4 g 6 oz / 163 ml

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From Yunnan Sourcing

This is a Classic 1 leaf to 1 bud plucked Yellow Tea (1芽1叶黄茶) made from a 50/50 blend Yunkang #10, and Xue Ya #100 varietals growing at and altitude 1300 meters (4300 feet) on the southern slope Ma Wei Mountain (just west of Pu’Er City). Fresh leaves from both varietals are picked and blended together before processing.

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2 Tasting Notes

8 tasting notes

Floral, berries, sweet. Slight chocolate. I prefer to brew this western style, even though I only get 1 strong steep out of it.

175 °F / 79 °C 2 min, 0 sec 3 g 8 OZ / 236 ML

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135 tasting notes

The liquor is a beautiful deep gold and smells like burnt sugar. The leaves have that smell too, but it’s joined by some kind of fruity, intensely sweet smell I can’t name. It reminds me of fruit soda flavoured chapstick from the ‘90s, of all things… It’s intoxicatingly strong.

I first tried brewing this like gyokuro – 10g tea in my kyusu, 1:30 steep time, 160F water. The results were underwhelming; it tasted like it should have had umami notes brought out by the steeping, but didn’t, if that makes any sense. Even so, it had a rich, kind of malty flavour.

Brewed gongfu at 180 F, it still yielded a beautiful liquor. This style suits it much better, I think. The wet leaves smelled similar to how they did in the kyusu, but the higher temperature brought out a faint chocolatey note as well. The taste was malty, with mild bitterness. It had that umami note I knew should have been there! Very warming, and lighter in feel than black teas I’ve tried with a similar flavour profile.

Flavors: Burnt Sugar, Dark Chocolate, Malt, Umami

180 °F / 82 °C 0 min, 30 sec 5 g 3 OZ / 90 ML

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