The Huoshan Huangya is from Mount Huo in Anhui province and undergoes a traditional yellowing process. This process means that the not yet fully dried leaves undergo a longer rest before the final roasting. The tea leaves are easily oxidised during this time-consuming production stage and the flavour takes on a mature, sweet character without bitterness. As a result, true yellow tea can be stored better The beautiful leaves produce an infusion that has a clear and velvety flavour with hints of aromatic fruitiness.
75-80 c
2-3 grams
200ml
2-3 min
Infusion
Quantity / 250 ml 2,5-3 g
temperature 75-80°C
Infusion 2-3 minutes
Huoshan Huangya lends itself well to multiple infusions. The second infusion is best kept short, as the leaves have already started to open and release their flavours. Subsequent infusions, on the other hand, should be left to rest a little longer, so that the flavours deepen and the nuances emerge. For many teas, two or three infusions with the above parameters are enough, but some keep on giving, cup after cup.
Quantity / 250 ml
2,5-3 g
temperature
75-80°C
Infusion
2-3 minutes
