Traditional Anhui Large-Leaf Yellow Tea | Huo Shan Huang Da Cha - Option: 1 kg

Traditional Large Leaf Yellow Tea – Huang Da Cha 黄大茶 is one of the rarest and most traditional yellow teas of China. It comes from the Huoshan 霍山 region, specifically from the mountainous area of Jinjishan 金鸡山 in Anhui Province, where tea bushes grow at elevations of approximately 800–1,000 meters. The cool mountain climate, frequent mists and slow growth of the tea plants give the large leaves remarkable aromatic depth and natural sweetness. This tea is produced from the local Huo Shan Jin Ji Zhong 霍山金鸡种 cultivar, which is native to the Huoshan area.

Unlike delicate bud-based yellow teas such as Huo Shan Huang Ya or Huang Xiao Cha, Huang Da Cha is made from larger spring leaves harvested around the middle of April. Traditionally, the tea also includes young stems, which naturally contain sugars that contribute additional sweetness, body and a rounder mouthfeel. This traditional version contains fewer stems than the more heavily roasted styles of Huang Da Cha, allowing it to retain a more elegant and balanced character.

Like all genuine yellow teas, Huang Da Cha undergoes the traditional Men Huang 闷黄 process, literally meaning "sealed yellowing." After oxidation has been halted, the tea leaves are allowed to rest in their own warmth and moisture for a period of time. This slow transformation softens the grassy notes typical of green teas, resulting in a smoother, sweeter and more harmonious flavor. Unlike most other yellow teas, Huang Da Cha also undergoes a more pronounced final roasting, giving the tea its characteristic depth, richness and pleasantly warming character.

The liquor displays a rich golden-amber color and a full aroma reminiscent of roasted chestnuts, toasted nuts, sweet grains, honey and delicate notes of dried fruit. The taste is more expressive than that of most yellow teas, yet it remains exceptionally smooth, with minimal astringency and a long sweet finish. The gentle roasting creates a pleasant warmth that blends harmoniously with the natural freshness of the spring harvest.

Huang Da Cha represents a completely different style of yellow tea from the more delicate Huang Ya or Huang Xiao Cha. It offers a fuller body, more pronounced roasted notes and greater intensity while preserving the elegance and purity that define the Huang Cha 黄茶 category. Its remarkable balance makes it suitable both for experienced lovers of Chinese tea and for those wishing to discover one of China's lesser-known traditional tea styles.

Flavor profile:
Roasted chestnuts, toasted nuts, sweet grains, honey, dried fruit, delicate minerality and a long sweet roasted finish.

Gong Fu Cha 功夫茶 preparation:
For traditional preparation, we recommend using approximately 6–7 g of tea per 150 ml of water at 80–90 °C. Steep the first infusion for 15–20 seconds, then gradually increase the steeping time for subsequent infusions. The tea usually provides around 6–8 full infusions, during which the aroma develops from sweet grain and honey notes toward deeper roasted and nutty nuances.

Western preparation:
We recommend using approximately 3–4 g of tea per 250 ml of water at 80–90 °C. Steep for 2–3 minutes. The tea is suitable for multiple infusions and, thanks to its low tannin content, remains smooth and balanced even with slightly longer steeping times.