Special features in location, cultivation and processing
The tea farm is located in the Yueyang region in the north-eastern part of China’s Hunan province. Situated in south-central China, Hunan is one of the country’s most storied tea-producing regions. The region is particularly renowned for Anhua Hei Cha, a post-fermented tea that, much like Pu Erh, matures over time, gaining depth and complexity. All the more remarkable, then, is this farm specialising in fine black teas and rare yellow teas.
For this exceptional yellow tea, a blend of the cultivars Chu Ye Qi and Longjing 43 is used. The latter is best known for the famous green tea of the same name from Hangzhou. Accordingly, the finished leaves recall the shape and appearance of classic Chinese green teas, though their character is distinctly their own.
The tea is crafted entirely by hand, following the meticulous, traditional method of yellow tea production. After plucking, the leaves are first withered and then heat-fixed to halt enzymatic oxidation. This is followed by rolling and gentle kneading, before the defining stage known as “yellowing” (Men Huang) begins. Over a period of around 72 hours, the leaves undergo a carefully calibrated sequence of moist and dry resting phases and are partially wrapped. The heat naturally generated by the leaves creates a warm, gently humid microclimate in which the complex, non-enzymatic fermentation can occur. This process requires considerable experience and precision, as even minor variations can significantly affect the outcome. Finally, gentle drying stabilises the aromas, preserving them within the leaf.
The exceptional quality of this tea is reflected in its accolades: it has been recognised multiple times at the National Yellow Tea Competition, receiving the Gold Award in 2018, 2020 and 2022.
