Y-CN-001

Huoshan Huangya

霍山黄芽

Yellow bud and leaf, from Anhui, China.

Yellow tea

Huoshan Huangya is strongest on smoothness, sweetness and aroma intensity. Typical tasting words: chestnut, sweet pea, steamed greens, honey, biscuit. Dating back to the Tang and Ming dynasties as a tribute tea, the modern yellow tea processing method was revived in the 1970s. Appreciated in Anhui teahouses for its delicate, non-astringent profile, traditionally infused in tall glass vessels to display leaf posture.

Also known as Huo Shan Huang Ya and Huoshan Yellow Sprout.

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The profile

Taste, 0 to 5

sweetness3bitterness1astringency1umami2brightness2body2smoothness4aroma intensity3finish length3

Flavour families, 0 to 5

floral2fruity1vegetal3marine0nutty3toasty2malty1honey2spicy0woody0earthy0smoky0creamy1citrus0stone fruit0tropical0cocoa0caramel0

Facts

Origin: Anhui, China
Plant: Camellia sinensis var. sinensis, Huoshan Jinji
Harvest: early spring
Elevation: mid
Oxidation: 5 to 12%
Roast: very light
Leaf: bud and leaf
Price band: mid-range
Availability: fairly common
Ageing: a little
Forgiving to brew: 4 of 5
L-theanine: moderate

Made by: plucking, then pan-firing, then first smothering, then light drying, then second smothering, then final drying.

Caffeine

A cup of Huoshan Huangya carries a typical estimate of 35 mg of caffeine, within a range of 20 to 45 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	3 g	80 to 85 °C	2 min, 3 min, 4 min
Gongfu, 100 ml	4.5 g	80 to 85 °C	25 s, 30 s, 40 s, 60 s, 90 s, 2 min
Cold brew, 250 ml	3 g	Fridge	6 to 10 hours

Up to 6 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
afternoon
morning
midday
relaxing

Pairs with seafood, sushi and dim_sum. Milk: no. Iced: yes. Sweetener: no. Good for beginners: yes.