Grown on Mount Yunpan in China from the historic cultivar Yunkang #10, Yellow Tea Cloudy is a niche product with a light oxidation (10%) and a processing similar to red tea, which involves sun withering, rolling the leaves, oxidation, and finally drying. It is a spring-harvested tea, with a fresh taste and a floral aroma with surprising citrus notes. Yellow tea is a very particular variety, but there are many others. Discover on our blog the article: The colors of tea, how many types of tea exist. The leaves of Yellow Tea Cloudy are quite long, thin, and delicately rolled. The color is between brown and dull chestnut, with numerous golden buds. Once infused, the leaves release aromas of fragrant wood, with slight vegetal hints, notes of cooked fruit, honey, and slightly citrus and floral notes on the finish. In the cup, the liquor presents a color between amber and dark orange, with a medium body. The first infusion of Yellow Tea Cloudy has notes of winter cooked fruit, such as apples and pears, of cooked plums and peach. A hint of fragrant wood and nuts is also detected. With the second infusion, floral notes of rose and thorny shrub flowers emerge, with citrus hints such as mandarin and bergamot. The freshness of this tea intensifies in the third infusion and in subsequent ones, with the citrus notes prevailing over the more woody initial notes. A very slight bitterness can be perceived, but it is not disturbing, while the finish is floral. On the first sip of Yellow Tea Cloudy, the tongue senses fruity hints (consisting of quince jam, cooked apples) and immediately after the citrus notes of bergamot and kumquat, with slight hints of ginger. Deeper notes of wood can also be perceived, never intrusive and perfectly balanced with the fresh floral notes of rose, linden, and wildflowers. At the finish, a note of heather honey emerges, while the persistence is long and citrusy. Puer, Yunnan, China. Cultivar Yunkang #10 on Mount Yunpan. We strongly recommend infusing Yellow Tea Cloudy using the traditional Chinese method (Gong Fu Cha) with a gaiwan of about 150 ml capacity. Following this preparation, with 5 grams of leaves you can make multiple infusions to capture all the nuances of flavor of the tea. Heat the water to a temperature of 80°C and proceed with a first infusion of 25 seconds. Maintaining 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 preparation according to Western style, we recommend 3 grams of leaves (about 2 teaspoons) 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 up. The infusion times we suggest can also be slightly modified to your liking for a more or less intense taste. It is recommended to store in a cool, dry place, away from direct sunlight.
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Grown on Mount Yunpan in China from the historic cultivar Yunkang #10, Yellow Tea Cloudy is a niche product with a light oxidation (10%) and a processing similar to red tea, which involves sun withering, rolling the leaves, oxidation, and finally drying. It is a spring-harvested tea, with a fresh taste and a floral aroma with surprising citrus notes. Yellow tea is a very particular variety, but there are many others. Discover on our blog the article: The colors of tea, how many types of tea exist. The leaves of Yellow Tea Cloudy are quite long, thin, and delicately rolled. The color is between brown and dull chestnut, with numerous golden buds. Once infused, the leaves release aromas of fragrant wood, with slight vegetal hints, notes of cooked fruit, honey, and slightly citrus and floral notes on the finish. In the cup, the liquor presents a color between amber and dark orange, with a medium body. The first infusion of Yellow Tea Cloudy has notes of winter cooked fruit, such as apples and pears, of cooked plums and peach. A hint of fragrant wood and nuts is also detected. With the second infusion, floral notes of rose and thorny shrub flowers emerge, with citrus hints such as mandarin and bergamot. The freshness of this tea intensifies in the third infusion and in subsequent ones, with the citrus notes prevailing over the more woody initial notes. A very slight bitterness can be perceived, but it is not disturbing, while the finish is floral. On the first sip of Yellow Tea Cloudy, the tongue senses fruity hints (consisting of quince jam, cooked apples) and immediately after the citrus notes of bergamot and kumquat, with slight hints of ginger. Deeper notes of wood can also be perceived, never intrusive and perfectly balanced with the fresh floral notes of rose, linden, and wildflowers. At the finish, a note of heather honey emerges, while the persistence is long and citrusy. Puer, Yunnan, China. Cultivar Yunkang #10 on Mount Yunpan. We strongly recommend infusing Yellow Tea Cloudy using the traditional Chinese method (Gong Fu Cha) with a gaiwan of about 150 ml capacity. Following this preparation, with 5 grams of leaves you can make multiple infusions to capture all the nuances of flavor of the tea. Heat the water to a temperature of 80°C and proceed with a first infusion of 25 seconds. Maintaining 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 preparation according to Western style, we recommend 3 grams of leaves (about 2 teaspoons) 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 up. The infusion times we suggest can also be slightly modified to your liking for a more or less intense taste. It is recommended to store in a cool, dry place, away from direct sunlight.
