Huang Da Cha
This tea entices with crispy rice’s toasty fragrance, not too overwhelming, but just enough to stimulate. The mouthfeel is velvety as if one is drinking roasted brown rice soup. The aftertaste is sweet and refreshing.
Here are the key steps on how it is made:
- Fixation: Halt the oxidation process by deactivating the oxidative enzymes. Shaping of the leaves will also take place as the teas are pan-fried.
- First roasting: Dry to reduce water content to about 20-30%.
- Piling: Pile the leaves and let them rest on bamboo mat inside the bake room for a few days.
- Final roasting: Dry the leaves and to accentuate the toasty aroma of the tea.
More about this Huang Da Cha:
- Tea type: Yellow tea
- Other name: Mount Huo Yellow Big Tea
- Cultivar: Wanxi Yellow Big Leaf
- Region: Huoshan County, Anhui Province, China
- Plant age: 20 years
- Altitude: 600m/2000ft
- Harvest: Mid-April 2016
“A clean and bright tea liquor is usually a sign that the tea is of superior quality. Every sip of this tea truly reflects the high quality of processing it has gone through.” – Karen, Qi Aerista’s Tea Specialist.
Recommended Brewing Instructions:
- 2 heaping teaspoons (2.5g/0.1oz) tea leaves
- 1 cup (230ml/8oz) water
- 90oC/194oF brewing temperature
- 3.5 minutes brewing time