Yellow tea is traditionally comparable to Oolong teas which are only half- or partly fermented. During the production process, the tea master has to proceed carefully in order to halt the oxidation process at the right moment. Due to its invigorating effect and many pleasant characteristics it remained a privilege for buddhistic monchs for a long time. Its variety is limited and the available amounts are small (such as Jin Shan Ying Zhen, Huang Da Cha and Kekecha). Its aroma is famous, containing traces of chocolate and coffee. Pictures of the production process have, until toda, never been made as it is highly secret.

Production steps:

• Plucking of the fresh leaves of the mainly wild growing tea bushes
• Withering of the leaves under the open sky for around 2 hours
• Destroying of the plants enzymes via dry heat, for 6-7 minutes at a temperature of 180 – 200°C.
  This process is done by hand
• Spreading of the leaves to cool down on bamboo mats for 30 minutes
• Rolling of the tea for 30 to 45 minutes
  Depending on the quality of the tea, this process is undertaken by hand or by machine
• The tea is packed on small piles and stored in a room with a constant humidity and approximately 26°C for 2 hours. During this process, the tea changes its colour to yellow.
• Subsequently, the leaf is fired over char coal at a heat of 150 - 160°C.
• A second firing process follows where the temperature is 200°C. Finally, the finished tea is spread out to cool down.