Huang Guan – Yueyang Yellow Tea Buds

$22.00

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Supervised by the Champion of the Yueyang Yellow Tea Master Competition, this premium Huangya (Yellow Bud) tea comes from Yueyang, Hunan—the core producing region and renowned hometown of Chinese yellow tea, as well as the birthplace of the famous Junshan Yinzhen. Made from carefully selected tender spring buds and leaves, this rare, high-grade yellow tea offers a naturally sweet aroma reminiscent of roasted corn, layered grains, and chestnut. Rich, smooth, and exceptionally approachable, it captures the freshness of spring tea while delivering the mellow sweetness and refined character that make yellow tea so distinctive.

The aroma opens with an immediate, rich natural sweetness, followed by distinct notes of roasted corn, cooked grains, and juicy sweet corn, with subtle hints of roasted chestnut emerging as the tea develops. The liquor is bright golden-yellow, full-bodied, thick, and oily-smooth, creating a rich, lingering mouthfeel with a noticeable cup-coating texture. Its sweetness is intense and layered, evolving from the first sip into a long-lasting, satisfying aftertaste that lingers pleasantly in the mouth. The tea remains flavorful through multiple infusions, gradually revealing different layers of grain-like sweetness, mellow freshness, and roasted nuances.

What makes this tea distinctive is the traditional yellow tea menhuang (sealing yellow) process. After harvesting and initial processing similar to green tea, the leaves undergo a carefully controlled resting and yellowing stage, during which subtle transformations take place within the leaf. This unique process softens the briskness and potential bitterness associated with green tea while developing a smoother, mellower texture and deeper natural sweetness. The result is a beautifully balanced yellow tea that combines the vitality of fresh spring leaves with warm grain, sweet corn, and chestnut-like notes.

Glass Cup Brew

Use a tea-to-water ratio of about 1:50. Pour 95°C (203°F) hot water into the glass first, then add 3–5g of tea leaves. Watch as the leaves float, unfurl, and gradually sink. Enjoy the tea once the leaves have fully settled at the bottom. Refill when one-third remains. Bottled water is recommended.

Cold Brew

Use a 1:150 tea-to-water ratio. Add tea and cold or room-temperature water to a container, seal it, and refrigerate for 4–6 hours. The leaves will slowly unfurl, and the tea will be clear with a light aroma. Avoid hot water to preserve the tea’s nutrients and flavor.

Traditional Gongfu Style

Use 3g of tea with a 1:40 ratio and water at 85°C (185°F). Preheat the cup, add the tea, and gently shake the gaiwan to release the aroma. Smell the dry leaves, then pour water along the inner wall. Quickly pour out the tea once brewed. Smell and savor the flavor.