Huang Ya

Name: Huang Ya
SKU: T23

SKU: T23

€15.00

VAT Included

This yellow tea comes from the Simao region in Yunnan. The production begins with the so-called “pan-cooking”, in which the tea is lightly roasted in a kind of wok so that the enzymes responsible for the fermentation process are destroyed. The still warm leaves are then carefully wrapped in rags to allow the remaining moisture to dry naturally and gently for several hours. This step is repeated until the leaves have reached the correct degree of maturity. The yellow tips develop a unique spicy sweetness in the cup, fresh and with a beautiful resonance. Like a mixture of Lung Ching (green tea) and Kekecha (yellow tea).

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Presentation
This yellow tea comes from the Simao region in Yunnan. Production begins with the so-called "pan-cooking", in which the tea is lightly roasted in a kind of wok so that the enzymes responsible for the fermentation process are destroyed. The still warm leaves are then carefully wrapped in rags to let the remaining moisture dry naturally and gently for several hours. This step is repeated until the leaves have reached the correct degree of maturity.
Tasting
The yellow tips develop a unique spicy sweetness in the cup, which aims to be fresh and with a beautiful resonance. Like a mixture of Lung Ching (green tea) and Kekecha (yellow tea).
Technical sheet
Recommended preparation: Gaïwan, glass, small teapot
Preferred teapot: Porcelain or glass
Weight: 2 to 3g - Water temperature: 60°C
Rinse: 1 with cold water
Quantity of water: 20 to 30 cl - Duration 1st Infusion: 2 minutes in a classic teapot - 2 minutes in Gaïwan.
Privileged moment: Morning, lunch meal
- Prevention of certain diseases (cardiovascular, cancers, etc.)
- Rich in caffeine and antioxidants

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ATABOUT THE TASTINGS

All our products are tested. Alone, when I receive them, then as a team and sometimes with food professionals and we inform you of the results of our feelings and emotions experienced.

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