Huo Shan Huang Ya 霍山黃芽

Jin Ji Shan, Huo Shan, An Hui province, China (~700-800m elevation)

Our Huang Ya is made in Jin Ji Shan, by an incredible female tea maker. Xu A-yi is the matriarch of the family who makes some of our Huang Ya. She’s especially skilled at Zhuang Huo/La Huo, a very difficult flash-roasting process during the refining part of Huang Ya.

Category: Yellow Tea

Sub-Category: Huang Xiao Cha (Yellow small tea)

Cultivar: Heirloom

Tea Drunk’s Huang Ya is “yellowed” 3 to 7 times for a total of 160-260 hours. To finish fining the tea, it is put on a bamboo tray to be flashed roasted over charcoal for an hour. This technique, Zhuang Huo, is unique and ancient to the region. Zhuang Huo is a precarious step because the tea leaves are already dry, but it is essential for producing the most excellent tea. It repels any last bit of impurity and solidifies all the notes with an enhanced aroma.

Yellow tea is a micro-fermented tea. It has a profile similar to green tea, but is little rounder, smoother with a warmer mouthfeel.

Please see above for the category specific brewing specs for Gong Fu brewing. For brewing in a teapot, mug, or single cup visit this article here.

This foundational course is a great resource to help you understand the methods and motions of Gong Fu Brewing.