When Cheryl steeped it, it made me think of coffee. Not the bitterness but the sturdy sweetness of roasted beans. It’s dark, vigorous, nutty and confident. I couldn’t replicate the taste even as I watch the time (~ 15-20 seconds?) and the color (a true morning sun yellow).
The Anhui Yellow tea is not quite green. It’s part oxidized, part fermented in the “re-moist” period between two wok-frying steps:
Anhui Yellow is a specialized and traditional form of green tea, with extra processes that enable this tea to be much less perishable and longer lasting. Leaves are fired on a series of two woks at different temperatures, then are hand rolled using charcoal heat until 60% dried.. Batches are piled together and covered with fabric for 4-5 days for what is called a ‘re-moist’ process, where the moisture in the stems travel back up to the leaves. Afterwards, the leaves are again fired and dried until 100%. The key is the piling and covering process- causing the fragrance of the leaves to come up to the surface. The leaves oxidize slightly during this process for a true yellow tea character. The full, complex flavor unfolds best by steeping this tea gongfu style Our support of Mr. Dai and his family helps to keep this tradition alive.
– Description from Teance –
This is one of those teas that stand out, the profile stays in your head for however long you go on drinking.