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Yellow tea, also known as huángchá (黄茶; 黃茶) in Chinese and hwangcha (황차; 黃茶) in Korean,[1][2] is an increasingly rare and expensive variety of tea.[3]:58 The process for making yellow tea is similar to that of green but with an added step of encasing and steaming the tea. This allows the tea to oxidize at a slower rate, producing a far more mellow taste than is found in most green teas [4]; this also gives the leaves a slightly yellow colouring during the drying process.[2][3]:32[4] The tea is a cross between unoxidized green tea and post-fermented dark tea.[5] Yellow tea is often placed in the same category with white tea due to its light oxidation. One of the primary aims of making yellow tea is to remove the characteristic grassy smell of green tea while preserving the associated health qualities of green tea. Some have even speculated that yellow tea may be healthier because it is easier on the stomach than green tea[6].

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]




  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. doi:10.3892/etm.2013.1117. ISSN 1792-0981. 
  5. ^ Gebely, Tony (7 December 2013). "South Korean Balhyocha & Hwangcha". World of Tea. Retrieved 28 January 2017. 
  6. ^ "Seven Cups Fine Chinese Tea - Yellow tea".