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: The purpose of this step is to halt the oxidation process by deactivating the oxidative enzymes. Shaping of the leaves will also take place as the teas are pan-fried.
First bake: Bake-dried 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 bake: the purpose is to dry the leaves and to accentuate the toasty aroma of the tea.
More about this Huang Da Cha:
AKA: Mount Huo Yellow Big Tea
Tea type: Yellow tea
Cultivar: Wanxi Yellow Big Leaf
Region: Huoshan County, Anhui Province, China
Plant age: 20 years
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:
Tea leaves: 2 heaping teaspoons (2.5g/0.1oz)
Water: 1 cup (230ml/8oz)
Brewing temperature: 90oC/194oF
Brewing time: 3.5 minutes
Tea notes - this interesting yellow tea can be re-steeped for about 2 times depending on your taste buds. For each re-steeping, add another 30 seconds to the previous steep time.
Artisan Tea Club - If for any reason you do not like the teas you have received, please contact us at email@example.com and our tea expert will contact you for any questions about the tea and/ brewing you might have. If after the discussion, you are still not satisfy with the tea, we will be happy to send you an extra bag of tea free along with your next month's Tea Club taking in consideration of your preference.
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