Yellow tea is traditionally only half- or partially-fermented, and is comparable to Oolong tea. During production, the experienced tea master must rely on instinct in order to stop the oxidation process at exactly the right moment. Due to its stimulating effect and its many pleasant qualities, consumption of this tea remained a privilege of the Buddhist monks for a long time. Our quality has an open, multicolored leaf with bronze, golden-brown and green shades, similar to the Pai Mu Tan. The cup color offers a unique kaleidoscope of colors in apricot. The taste is mild with a hint of Papaya and an underlying spiciness.
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