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From The Archives | Making Yellow Tea
Making Yellow tea is more work than I have ever seen any green teas made! The big wok is fired with wood fire to 300 C. About 100g of raw leaves are tossed with a heavy twig broom.
After about15-20 minutes of Shaqing ‘killing the green’, the wok spits and sizzles, the high temperature and large surface wok allows the larger leaves to elicit both color and aroma without turning red. The next step is crucial: the rolling when the leaves are still hot squeezes out the astringency. Other green tea making does not have this step. No wonder Yellow tea never gets bitter no matter how oversteeped in hot water or how many times one steeps!
- Winnie Yu, May 13th 2013
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