Yellow Tea
2 products
First developed during the Tang Dynasty, the processing for yellow teas has seen quite a few changes over the last roughly 1300 years. The object in making yellow tea is to remove the grassy smell and change the taste and color. This is accomplished by heating small quantities (under 500 grams) of tea in a frying pan then wrapping the tea in Niu Pi Zhi (Cow Skin Paper), an old style of paper that looks yellow, and allowing the tea to dry naturally for a few hours. This process is then repeated, possibly for days, until the tea master is pleased.
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