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Yellow tea, called huángchá (黄茶; 黃茶) in Chinese and hwangcha (황차; 黃茶) in Korean,[1][2] is a rare and expensive variety of tea.[3]:58 It is produced similarly to green tea, but with an added step of being steamed under a damp cloth after partial oxidation, giving the leaves a slightly yellow colouring during the drying process.[2][3]:32 This process also imparts a mellower and less grassy taste than is found in green teas.[4] The tea is a cross between unoxidized green tea and post-fermented dark tea.[5]

Yellow tea
Yellow tea.jpg
Type Tea
Country of origin East Asia
Chinese name
Traditional Chinese 黃茶
Simplified Chinese 黄茶
Korean name
Hangul 황차
Hanja 黃茶
Revised Romanization hwangcha
McCune–Reischauer hwangch'a
IPA [hwaŋ.tɕʰa]

VarietiesEdit

GalleryEdit

ReferencesEdit

  1. ^ "黄茶" [huángchá]. LINE Dictionary. Naver Corporation. Retrieved 28 January 2017. 
  2. ^ a b "hwangcha" 황차 [yellow tea]. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 28 January 2017. 
  3. ^ a b Gascoyne, Kevin; Marchand, François; Desharnais, Jasmin; Americi, Hugo (2011). Tea: History, Terroirs, Varieties. Richmond Hill, ON: Firefly Books. ISBN 9781554079377. 
  4. ^ Wang, Qiang; Zhao, Xin; Qian, Yu; Wang, Rui (2013). "In vitro antioxidative activity of yellow tea and its in vivo preventive effect on gastric injury". Experimental and Therapeutic Medicine. 6 (2): 423–426. ISSN 1792-0981. doi:10.3892/etm.2013.1117. 
  5. ^ Gebely, Tony (7 December 2013). "South Korean Balhyocha & Hwangcha". World of Tea. Retrieved 28 January 2017.