Water Temperature:  185--200 degrees 
Water Quality:  Best with Spring Water
Amount of Leaf (per 6 fl oz water):  1--1.5 Tbl. (2-3 grams)
Steep Time:  2-5 minutes
Number of Infusions: 3

Begin by using a 2 g per 6-oz. water at 185°F for at least 5 minutes. Adjust leaf amount reversely with duration and proportionally according to a strength you desire. Use a hotter water for more bite. Infusion duration is proportional to both the thickness of the liquor and the depth of the umami. To lower the slight bitterness that comes with it, try decreasing the infusion temperature or use a Yixing teapot. However that will inevitably lower some of the aromatic qualities. If you are a diehard tea fanatic and enjoy the extra touch of tinkle like I do, a thick enough porcelain small vessel such as a gaiwan. Infusing at 195°F delivers the real gastronomical height of this rare tea.

Yellow tea as a whole is a malleable tea for different taste preferences. tea is considered by many to be very beneficial for the spleen and stomach. It is good at correcting indigestion, stimulating the appetite and helping with weight loss. In addition, after processing yellow tea retains up to 85% of its EGCG content. (EGCG is the catechin in tea that is valued for its anti-cancer and anti-inflammatory qualities.) Recent scientific studies have found that yellow tea is rich in tea polyphenols, polysaccharide, vitamins and amino acids and that it has been especially effective in the prevention and treatment of esophageal cancer.

How to Brew Our Yellow Teas

Water Temperature:  185--200 degrees 
Water Quality:  Best with Spring Water
Amount of Leaf (per 6 fl oz water):  1--1.5 Tbl. (2-3 grams)
Steep Time:  2-5 minutes
Number of Infusions: 3

Begin by using a 2 g per 6-oz. water at 185°F for at least 5 minutes. Adjust leaf amount reversely with duration and proportionally according to a strength you desire. Use a hotter water for more bite. Infusion duration is proportional to both the thickness of the liquor and the depth of the umami. To lower the slight bitterness that comes with it, try decreasing the infusion temperature or use a Yixing teapot. However that will inevitably lower some of the aromatic qualities. If you are a diehard tea fanatic and enjoy the extra touch of tinkle like I do, a thick enough porcelain small vessel such as a gaiwan. Infusing at 195°F delivers the real gastronomical height of this rare tea.

Yellow tea as a whole is a malleable tea for different taste preferences. Experimenting with your own temperatures and steeping times is encouraged. Huoshan Huangya tea is actually the most versatile, forgiving tea you can imagine! You'll have so much fun experimenting with it to find exactly the profile you want. Lower temperatures produce a cup that is incredibly sweet and refreshing while warmer temperatures will result in bolder more complex floral tones. You simply cannot go wrong with this tea!