Description
Details
Brewing

Huoshan Huangya (Mt. Huo Yellow Sprout) can be tracked back to the Tang Dynasty (approx. 2000 years ago). It was later listed as royal offering in Ming Dynasty. The current production of Huoshan Huangya has resumed in the 1970’s. It is a small-leave rare yellow tea with a mild degree of stuffing, a production method exclusively used for yellow tea. It is, however, often categorized as green tea. Huoshan Huangya has produces a green yellow infusion. Our Huoshan Huangya is of a high grade that grows well above 500m height. The taste is deliciously milky and nutty.

Appearance Leaf: Blends of the colours yellow, green and white. Leaves are slightly bent toward the back. Sprouts are silvery covered with pekoe.

Liquid: Greenish yellow bright,

Taste: Deliciously milky and nutty

Fragrance: Cooked chestnut aroma

Origin: Huoshan County, Anhui Province

Harvest: Spring, 2009

To brew Huoshan Huangya, first pour 90 degree boiled water dry tea leaves in glass cup,gaiwan or glass teapot to the bottom 1/4, then put the dry leaves (ratio leaves to water, 1:30) into the teaware. Steep until the leaves are fully wet. Then fill the teaware up with water. Steeping time for first round can be up to one minute. Steeping time can be prolonged with each subsequent brew. This tea can be brewed for 3 rounds.

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