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YELLOW TEA

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Yellow tea  黄茶 [huáng chá]
 

  1. Appearance
Before brewing, tea leaves are mostly light green, dark green or yellow green. After brewing, the tea soups become light yellow, golden or yellow green. The shape of the leaf is mostly straight.
 
  1. Taste  
 The taste of new tea mostly is like water of sweet corn.
Some new tea smells like corn or chestnut. Some smells smoky or like bamboo.

 
  1. Features
Yellow tea is slightly fermented (10%-20%). New buds are used as the start material. Yellow tea keeps most of its natural substances (just a little bit less than green tea). During production the hydrothermal effect is used to destroy chlorophyll. This also causes oxidation, resulting in the specific color and taste.
 
  1. Functions
-improves the brain function
-increases fat burning and improves physical performance
-lowers the risk of various types of cancer
-lowers the risk of Alzheimer’s and Parkinson’s
-improves dental health and lowers the risk of infection
-lowers the risk of type II Diabetes
-reduces the risk of cardiovascular disease

 
  1. Brew temperature
It depends on the different types, a temperature between 85 -100°C is preferred.
    
  1. Main types
Huang Da, Huang Xiao, Huang Ya.
 
  1. Famous varieties
  Junshan Yinzhen, Mengding Huangya, Huoshan Huangya, Weishan Maojian, Quancheng Hong, Quancheng Lu, Hubei Yingshan, Guangdong Dayeqing.


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