Traditional Anhui Small-Leaf Yellow Tea | An Hui Huang Xiao Cha - Option: 50 g

Traditional Yellow Huang Xiao Cha from Anhui is a rare and traditional Chinese tea that sits between green and white tea, yet maintains its own distinctive character. It comes from the Huoshan area, specifically from the Jinjishan 金鸡山 locality in Anhui province, where mountain conditions, misty climate, and slow leaf growth give the tea its delicacy and natural depth.

This tea is from the spring harvest, when the leaves are young, tender, and rich in aromatic compounds. It is made from small leaves and buds, which create a balanced body and a smooth texture in the cup. A defining step in its production is the traditional men huang process (“sealed yellowing”), during which the leaves rest in their own warmth and humidity after light oxidation. This reduces the grassy notes typical of green tea and results in a softer, sweeter, and more harmonious flavor profile.

The infusion has a clear golden-yellow color and a silky, smooth mouthfeel. The taste reveals notes of lightly roasted nuts, sweet grains, delicate florals, and a gentle hint of honey. The light roasting, typical for some yellow teas from this region, adds warmth and depth without overpowering the tea’s natural elegance.

This small-leaf yellow tea feels calm and balanced—it combines the freshness of green tea with the softness and rounded character unique to yellow tea. Thanks to its lower astringency, it remains smooth and approachable even with longer steeping. Within the tradition of Chinese tea, it is valued for its purity, subtlety, and quietly evolving character.

Preparation: Use 3–5 g of tea per 150 ml of water at 75–85 °C (167–185 °F). Steep for 10–30 seconds for the first infusions, then gradually extend the time. For a single infusion, use about 2–3 g per 250 ml and steep for 1–2 minutes.