Huángchá is increasingly rare and expensive.[3]: 58 The process for making it is similar to that ofgreen tea but with an added step of encasing, orsweltering,[a] giving the leaves a slightly yellow coloring during the drying process.[3]: 32 Chinese yellow tea is often placed in the same category as green tea because of its light oxidation. One of the goals of this production method is to remove the characteristic grassy smell of green tea.
Pingyang Huangtang (平陽黃湯): fromZhejiang Province,China. Could be called one of theWenzhou Huangtang (溫州黃湯); the latter term is literally translated asYellow Broth orYellow Soup.
In Korean tea terminology, domestic tea is categorized mainly as either green (nokcha;녹차) or fermented (balhyocha;발효차), "fermented" here practically meaning "oxidized";[6] "yellow tea" (hwangcha) denotes lightly oxidizedbalhyocha without implications of processing methods or a result that would qualify the tea as "yellow" in the Chinese definition.[6] Unlike Chinesehuángchá, Koreanhwangcha is made similarly tooolong tea or lightly oxidizedblack tea, depending on who makes it. The key feature is a noticeable but otherwise relatively low level of oxidation which leaves the resulting tea liquor yellow in color.[citation needed]
^Unique to yellow teas, warm and damp tea leaves from after kill-green are allowed to be lightly heated in a closed container, which causes the previously green leaves to turn yellow. The resulting leaves produce a beverage that has a distinctive yellowish-green hue due to transformations of the leaf chlorophyll.[4] Through being sweltered for 6–8 hours at close tohuman body temperatures, the amino acids and polyphenols in the processed tea leaves undergo chemical changes to give this tea its distinct briskness and mellow taste.[5]
^abGascoyne, Kevin; Marchand, François; Desharnais, Jasmin; Americi, Hugo (2011).Tea: History, Terroirs, Varieties. Richmond Hill, ON: Firefly Books.ISBN9781554079377.
^ZHOU, Ji-rong; CHEN, Yu-qiong; SUN, Ya; NI, De-jiang (2005), "Studies on the Piling Technological Effects on Luyuan Yellow Tea",Food Science
^Gong, Yong xin; Cai, Lie wei; Cai, Shi wen; Jin, Hua jun (2000), "Study on the Effect of Stack cover Process on the Taste of Yellow Tea",Journal of Tea Science
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