Like most of the techniques for making tea, there are arguments in the early style yellow tea accurate. Few in number, the elusive yellow tea always developed in isolated cases in areas that were already famous for the production of green tea, as Huo Shan in Anhui or Meng Ding Shan in Sichuan. Although there is a long history of production in these regions of green tea, yellow tea speculates that only began to be produced in the Qing Dynasty (1644-1912). Yellow Teas are made for the recognition of the locals and have never had a wide market presence. Growing out of a developing techniques green tea, yellow tea making process is slow and difficult. So, for the thousands of types of green tea, there are only three kinds of yellow tea that survive today.
Recently consumer preference favored tea with green leaves and bright colored cup. For yellow tea loses its green appearance in processing, this market trend has contributed to its decline. Now, even famous green tea are now produced using techniques of green tea processing to meet market demand. Leaves once used for traditional tea and yellow is not processed as such in the cost of abandoning the traditional skill. In terms of industry, tea produced to be yellow-green are known as Lu Zhen or needle green, yellow reverse teas produced in its original written or yellow needle Huang Zhen.
In the market, however, the famous "yellow" teas often retain their original name, but do not retain their original processing techniques. No indication is made to the consumer when he or she is buying or Lu Zhen Zhen Huang. More over, with examples of authentic yellow tea dwindling, few consumers have had enough exposure to tell the difference.
Most infamously, Huo Shan Huang Ya, a famous yellow tea at a time, has been lost to history. Anhui, being a poor province, lost the art because the production expense that could not be kept in the local market. A tea called Huo Shan Huang It can still be found in the tea market, although it has become as green tea. The people of Anhui found still has a respectable price, and it is easier to sell as a green tea. There are still people who buy this tea yet thinking it's yellow. Tea scholars are searching the area in the northwest of Anhui to find someone who knows the technique still no luck. Another tea relatively expensive and complicated to do that comes from the same general area is Liu An Gua Pian, a green tea, which is struggling to survive in the tough economy of Anhui.
The rest are yellow tea Jun Shan Yin Zhen (Silver Needle-not to be confused with white tea) in Hunan Dong Ting Jun Shan island in the lake, Meng Meng Ding Huang Ding Since Shan in Sichuan, and Mo Gan Huang and from Mo Gan Shan in Zhejiang, is the least known and rarest of teas yellow.
Yellow tea is classified in the same category with white tea because it is very light rusty. One of the objects of yellow tea is to remove the smell of herbal green tea, keeping the qualities of green tea and yellow tea is felt by some to be even healthier because it is easier on the stomach than green tea.
Jun Shan Yin Zhen is the most famous yellow teas probably because of Mao Zedong, after being raised in Hunan, said his favorite tea, although it is also known for being a long Jing drinker. Ironically, there are a lot of Long Jing 47 shrubs, and the ever popular Da Bai Hao bush is planted in June Shan island these days because of their higher performance.
The yellow tea process is time consuming. Here is the process in general, but each area has its own variations. The leaves are first fried, as is the case in most green teas but then the sheets are wrapped in some material, thick in the case of Yin Zhen, and the cloth in the case of other two. Shen Yin is stored in a wooden box. At intervals the tea is fried again and re-wrapped to cool and slightly oxidized. This process continues for up to three days and then slowly roasted in the goal. Considering the processing time, with limited harvest time for the tea that was removed, you can understand why this tea has had a hard time surviving, and probably would have become completely extinct, if not so valued by local people for its health benefits.
It is a truly remarkable tea for tea enthusiasts. It tastes wonderfully complicated and smell. Hopefully in the future this tea is better known and the market will increase so we can help keep this art alive.