Huoshan Wild Tree Yellow Tips | Tan Bei Huo Shan Huang Ya - Option: 50 g

Yellow Buds from Wild Tea Trees of Huoshan – Tan Bei Huo Shan Huang Ya 炭焙霍山黄芽 is one of China's rarest yellow teas and stands alongside the other two famous yellow teas, Jun Shan Yin Zhen 君山银针 and Meng Ding Huang Ya 蒙顶黄芽. It originates from the Dabieshan 大别山 Mountains in Huoshan 霍山 County, Anhui Province, where some of China's finest yellow teas have been produced for centuries. This exceptional tea is crafted from the buds and youngest leaves of more than 150-year-old wild tea trees growing naturally in mountain forests with minimal human intervention.

The tea is produced from the traditional local cultivar Huo Shan Jin Ji Zhong 霍山金鸡种, which is closely associated with the Huoshan region. Growing slowly beneath the forest canopy, these old tea trees produce buds rich in aromatic compounds, amino acids and natural sweetness. Harvesting takes place in spring, when the buds reach their finest condition and best express the unique terroir of the Dabieshan Mountains.

Like all authentic yellow teas, Huo Shan Huang Ya undergoes the traditional Men Huang 闷黄 process, literally meaning "sealed yellowing." After oxidation has been halted, the leaves are allowed to rest in their own warmth and moisture, where subtle chemical changes take place. This process softens the grassy notes typical of green teas and creates an exceptionally smooth, sweet and harmonious flavor profile.

This particular version is designated Tan Bei 炭焙, meaning "charcoal roasted." The gentle finishing roast adds greater depth, rounds out the flavor and enriches the aroma with delicate notes of roasted nuts and sweet malted grains, while preserving the natural freshness of the young buds. The result is an elegant balance between the delicate character of yellow tea and the pleasant warmth of traditional charcoal roasting.

The liquor displays a bright golden-orange color with an exceptionally pure aroma. Both the fragrance and the taste reveal notes of flowers, sweet stone fruits, honey, delicate umami, sweet grains, roasted chestnuts and subtle minerality. While the tea retains a freshness reminiscent of green tea, it lacks the stronger grassy notes and astringency often associated with that category. The mouthfeel is silky, full-bodied and long-lasting, finishing with a gradually unfolding natural sweetness.

For centuries, Huo Shan Huang Ya was regarded as an imperial tribute tea during the Ming and Qing dynasties. Its traditional production almost disappeared in the early 20th century and was only revived during the 1970s using preserved historical records. Today it remains one of the rarest examples of authentic Chinese yellow tea, with production still highly limited.

Flavor profile:
Flowers, honey, sweet stone fruits, malted grains, roasted chestnuts, delicate umami, light minerality and a long silky-sweet finish.

Gong Fu Cha 功夫茶 preparation:
For traditional preparation, we recommend using approximately 5–6 g of tea per 150 ml of water at 75–85 °C. Steep the first infusion for 10–20 seconds, then gradually increase the steeping time for subsequent infusions. The tea usually provides around 6–8 full infusions, during which the aroma evolves from floral and fruity notes toward deeper honey sweetness, delicate umami and a lightly roasted character.

Western preparation:
We recommend using approximately 3 g of tea per 250 ml of water at 75–85 °C. Steep for 1–2 minutes. Thanks to its low tannin content, the tea remains smooth even with slightly longer infusion times and is well suited for multiple infusions.