Yellow

Classic yellow

All recognized yellow teas come from a small number of specific Chinese localities, and the production volume for each is genuinely limited. Junshan Yinzhen comes from Junshan island in Dongting Lake, Hunan; Meng Ding Huang Ya comes from Meng Ding Mountain in Sichuan; Huo Shan Huang Ya comes from Huo Shan county in Anhui; Mo Gan Huang Ya comes from Zhejiang. The sealed-yellowing step (men huan) that defines the category and produces its characteristic mellow, clean sweetness is labor-intensive and easy to skip; much of what is labeled yellow tea skips it. The entire family is here because there is only one family: genuine yellow tea is one tradition in multiple localities, not a broader type with subgroups.

teabert, the tealytics teapot, keeper of the kettle
There's really just one yellow family, scattered across a handful of small Chinese mountains and lakes that each guard their own version. The slow sealed-yellowing step is what gives the cup its clean, mellow sweetness, and since it's so easy to skip, finding the genuine article is half the quest.

Styles in this family

How it's made

The steps overlap in practice; this is a reading order, not a set of separate stages.