Huo Shan Huang Ya

$13.99
(2 reviews)
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Tip! Consider a sample size to explore 3-4 cups of a new tea!

Huo Shan Huang Ya Description:

Treat yourself to this former Ming Dyanasty Tribute Tea of 500 years ago. The dry leaf of Huo Shan Huang Ya, or Anhui Yellow Flower, is long and skinny of uniform dark green color.  The infused liquor is cream in color, bright and clear.  Liquor taste has hints of umami, sweetness, and grassy notes.

Connoisseur TeaIngredients:

Chinese Yellow Tea

Huo Shan Huang Ya Significance:

Huo Shan Huang Ya, or Anhui Yellow Flower tea, is a rare tea coming from Anhui province in Eastern China near Shanghai. Huo Shan Huang Ya was a tribute tea who’s history dates back to the Ming Dynasty (1368-1644 BCE). This tea is similar to Huang Shan Mao Feng and like many yellow teas from China is often very difficult to obtain.

Step 1:
Add boiling water to mug and allow the water to cool to 160°-170° or simply wait 3-5 minutes.
Step 2:
Steep 1 flat Tbsp or 3-4 grams of tea per 8 oz of water.
Step 3:
Steep for 4-5 minutes. The character of yellow teas can vary dramatically depending on temperature and time so experiment throughout the range. Try 2-3 steepings.

Product Reviews

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  • Recommended, too pricey for your first yellow
    4

    Posted by S. G. Arthffrind on Feb 18th 2022

    Yellows are about my favorite outside of white teas. I can't pinpoint what this is supposed to taste like, but this is a mellow tea with low caffeine. I enjoyed brewing this, and I'm thinking of adding this to my evening teas. If you're new to yellow teas I think this is too expensive, however this isn't so pricey that the new crowd is priced out. If you must use this as your first yellow, you'll be pleased with the brews. I'm getting 4 brews each time. Enjoy!

  • My first yellow, recommended for those who like chinese greens
    4

    Posted by Matt D on Jun 28th 2020

    think a light, blunted chinese green; good for one steep, recommnend 2-3 minutes to extract flavor. wasn't able to get much flavor on subsequent steepings.