An encounter with yellow tea
Yellow tea is hard to find in Poland. Across Europe, this variety remains little known and availability is limited. That makes its history, health-related qualities and taste all the more intriguing. Are you curious whether it surpasses green, black or red tea in any respect? Join us for an encounter with yellow tea!
Yellow tea — how did it begin?
Yellow tea comes from China, where legend says it was reserved for the imperial court. Breaking this rule could be punished by death. It was believed to grant immortality, something only the emperor deserved.
Today, however, we cannot be certain this meant the yellow tea we know and buy in physical and online shops. Yellow was once regarded as the imperial colour, used for objects and goods destined for the court. It is therefore possible that any tea supplied to the court could have been called yellow tea.
Around the turn of the seventeenth and eighteenth centuries, Chinese farmers could pay taxes in money or tribute, including manufactured goods and agricultural produce. Since most grew tea, they hoped imperial envoys would select it as their contribution. They made every effort to produce the finest possible tea for the court. That tea was called... yellow! Was every such tea actually yellow? We cannot be completely sure.
In the 1980s, attempts were made to reconstruct its production and preparation methods from the available, rather imprecise sources. The question remains: how closely do today's yellow teas resemble those from the Qing dynasty?
How is yellow tea produced?
Production differs considerably from other tea types. It begins similarly to green tea, then follows its own path. After young leaves and buds are picked, they are laid in the sun so heat can deactivate enzymes that might later change the tea's colour. The leaves then undergo enzymatic fermentation, a process involving warm leaves that resembles pickling. Put simply, it is a yellowing stage. Fermentation in the leaves' own juices influences both colour and properties.
Interestingly, the dried tea is not always yellow. Green often dominates when there is a large proportion of leaves. More buds produce the desired yellow or golden colour.
Yellow tea and its properties — what does this rare variety offer?
A basic characteristic is its low caffeine content, below 1%, which means it can be enjoyed even late in the evening, unlike black tea and green tea steeped for less than three minutes. Its relatively low tannin content gives it refreshing, toning qualities. It supports digestion without irritating the stomach and is associated with cleansing effects, helping remove toxins and other unwanted substances.
Yellow tea is also associated with antioxidant activity and a reduced risk of various illnesses. Particular attention is given to research into anticancer effects, protection against atherosclerosis, lower blood pressure and support for the heart and circulation.
How should yellow tea be brewed?
Brewing is straightforward, but doing it properly helps preserve the full flavour, aroma and qualities. Most importantly, use water at 80°C, as with green tea. Water at 100°C could make the infusion bitter instead of sweet and diminish its health-related qualities.
You need only one teaspoon of dried tea. Pour over 200 ml of water at 80°C and steep for around three minutes. The infusion is then ready, and the leaves can be used again for another golden cup.
Read also: What should you use to brew loose-leaf tea?