One of the most popular Chinese teas, yellow tea is a special tea type processed in a way similar to green tea but with a somewhat slower drying phase. As the name suggests, it is yellow-green in appearance, with a smell differing from both green tea and white tea. The color of yellow tea is acquired by adding Sealed Yellowing - an extra step. The length of this process generally varies from half an hour to as many as six days, thus creating yellow tea which is completely different from green tea. However, some similarities in smell and taste can be observed between Chinese quality yellow tea, white and green teas.

Almost unknown outside of China, yellow tea has remained long unnoticed in the long tea history of the country. While the origin of other teas can be traced back to the early Tang Dynasty, yellow tea is uncommon in China, which is mainly due to the tedious and complicated process in making it.

Since the first quality yellow tea was produced some 1,300 years ago, a great number of techniques have been introduced. Today there are three widely reputed yellow teas left that still enjoy popularity, namely Huo Shan Huang Ya or Yellow Bud from Anhui, Jun Shan Yin Zhen known also as Silver Needle from Hunan, and Meng Ding Huang Ya or Yellow Bud from Sichuan. Grown at Junshan Island of China's Hunan Province, Junshan Yinzhen is one of Chinese quality yellow teas, similar to the White tea Bai Hao Yinzhen. It was a favorite of Chairman Mao. Another popular Chinese yellow tea variation, Huoshan Huangya is the Imperial Tribute Tea that dates back to the Ming Dynasty.

It is produced in Anhui Province of China. Dry tea leaves are shiny in appearance and resemble much Huangshan Mao Feng. When steeped, they reveal a fresh peppery taste accompanied by unusual yellow-green color of the brew. Like the majority of bud teas, its fragrance and color are light.

The object in making quality yellow tea is to change color and taste and eliminate the grassy smell. This can be achieved by frying the tea at a high temperature in small portions under 500 grams, wrapping it then in Cow Skin Paper, known as Niu Pi Zhi, and allowing it to dry for several hours. This process may vary depending on tea variety and can take a few days to finish.

Chinese yellow tea, known also as Golden Needle s a non-oxidized or non-fermented beverage that is similar in many characteristics to green tea, with the exception of a final step resulting in the tea leaves acquiring a natural light yellow color. The tea is made only from the youngest buds, hand-picked before they open and mature. Brewed from these buds, the tea has a pale yellow hue, a honey sweet scent and delicate taste with clean mellow sweetness.

However, it is the color that has made this tea highly popular during the imperial period in China. Over the centuries, Chinese yellow tea has been famous for its healing properties. This cooling and refreshing beverage is rich in antioxidants and has proven effective in destroying bacteria and other organisms causing diseases, lowering bad cholesterol levels and normalizing blood pressure.

In addition, it is a rich source of tannin, polyphenols, catechins and vitamins.