Grown on Mount Yunpan in China from the historic Yunkang #10 cultivar, Cloudy Yellow Tea is a niche product with light oxidation (10%) and a processing method similar to that of red tea, which involves sun-wilting, rolling the leaves, oxidation and finally drying. It is a spring-picked tea, with a fresh flavor and a floral aroma with surprising citrus notes. Yellow tea is a very special tea variety, but there are many others. Tasting - Sight and smell The leaves of Cloudy yellow tea are rather long, thin and delicately rolled. The color is between brown and matte chestnut with the presence of numerous golden buds. Once infused, the leaves release aromas of fragrant wood, with some light vegetal hints, notes of cooked fruit, honey and slightly citrusy and floral notes on the finish. In the cup, the liquor appears amber to dark orange, with a medium-density body. Gong Fu Cha tasting notes The first infusion of Cloudy yellow tea has notes of winter cooked fruit, such as apples and pears, cooked plums and peach. There is also a hint of fragrant wood and nuts. With the second infusion, floral notes of rose and thorny bush flowers emerge, along with citrus hints such as mandarin and bergamot. The freshness of this tea intensifies in the third infusion and those that follow, with the citrus notes taking over the more woody initial notes. A very slight bitterness can be perceived, but it is not disturbing, while the finish is floral. Western style At first sip, Cloudy yellow tea reveals fruity notes (quince compote, cooked apples) and immediately afterwards the citrus notes of bergamot and kumquat, with light hints of ginger. Deeper woody notes can also be perceived, never intrusive and perfectly balanced with the fresh floral hints of rose, linden and wild flowers. On the finish, a note of heather honey also emerges, while the persistence is long and citrusy. Place of origin Pu'er, Yunnan, China. Yunkang #10 cultivar on Mount Yunpan. Preparation of Cloudy yellow tea We strongly recommend infusing Cloudy yellow tea using the traditional Chinese method (Gong Fu Cha) with a gaiwan of about 150 ml. Following this method, with 5 grams of leaves you can make multiple infusions useful for best capturing all the flavor nuances of the tea. Heat the water to 80°C and proceed with a first infusion of 25 seconds. Keeping the water at the same temperature, you can then continue to use the same leaves by adding more water and increasing the infusion time by 5 seconds each time (25 - 30 - 35…). This tea has a longevity of 4-5 infusions. For a more classic western-style preparation, we recommend 3 grams of leaves in a 200 ml cup with water at 80°C for an infusion time of 2-3 minutes. For a better tasting experience, we suggest filtering the infusion as soon as the infusion time is over. The infusion times suggested by us, however, can also be slightly adjusted according to your preference to obtain a more or less intense taste.
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Grown on Mount Yunpan in China from the historic Yunkang #10 cultivar, Cloudy Yellow Tea is a niche product with light oxidation (10%) and a processing method similar to that of red tea, which involves sun-wilting, rolling the leaves, oxidation and finally drying. It is a spring-picked tea, with a fresh flavor and a floral aroma with surprising citrus notes. Yellow tea is a very special tea variety, but there are many others. Tasting - Sight and smell The leaves of Cloudy yellow tea are rather long, thin and delicately rolled. The color is between brown and matte chestnut with the presence of numerous golden buds. Once infused, the leaves release aromas of fragrant wood, with some light vegetal hints, notes of cooked fruit, honey and slightly citrusy and floral notes on the finish. In the cup, the liquor appears amber to dark orange, with a medium-density body. Gong Fu Cha tasting notes The first infusion of Cloudy yellow tea has notes of winter cooked fruit, such as apples and pears, cooked plums and peach. There is also a hint of fragrant wood and nuts. With the second infusion, floral notes of rose and thorny bush flowers emerge, along with citrus hints such as mandarin and bergamot. The freshness of this tea intensifies in the third infusion and those that follow, with the citrus notes taking over the more woody initial notes. A very slight bitterness can be perceived, but it is not disturbing, while the finish is floral. Western style At first sip, Cloudy yellow tea reveals fruity notes (quince compote, cooked apples) and immediately afterwards the citrus notes of bergamot and kumquat, with light hints of ginger. Deeper woody notes can also be perceived, never intrusive and perfectly balanced with the fresh floral hints of rose, linden and wild flowers. On the finish, a note of heather honey also emerges, while the persistence is long and citrusy. Place of origin Pu'er, Yunnan, China. Yunkang #10 cultivar on Mount Yunpan. Preparation of Cloudy yellow tea We strongly recommend infusing Cloudy yellow tea using the traditional Chinese method (Gong Fu Cha) with a gaiwan of about 150 ml. Following this method, with 5 grams of leaves you can make multiple infusions useful for best capturing all the flavor nuances of the tea. Heat the water to 80°C and proceed with a first infusion of 25 seconds. Keeping the water at the same temperature, you can then continue to use the same leaves by adding more water and increasing the infusion time by 5 seconds each time (25 - 30 - 35…). This tea has a longevity of 4-5 infusions. For a more classic western-style preparation, we recommend 3 grams of leaves in a 200 ml cup with water at 80°C for an infusion time of 2-3 minutes. For a better tasting experience, we suggest filtering the infusion as soon as the infusion time is over. The infusion times suggested by us, however, can also be slightly adjusted according to your preference to obtain a more or less intense taste.
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