The Processing Of Yellow Teas
Although they have been known and appreciated for several centuries, yellow teas are becoming increasingly rare. Only a few remain, such as Jun Shan Yin Zhen. One province, Hunan, still produces limited quantities, ensuring the survival of this prestigious tea. It is called "yellow" because of an unusual characteristic arising from its processing: after being dehydrated, the still-warm leaves are covered with a damp cloth, triggering a slight oxidation through steaming, which gives the leaves a yellowish tinge. PICKING Only the bud is picked. In order to obtain a high-quality yellow tea, the bud is picked before it becomes downy....