Yellow tea, called huángchá (黄茶; 黃茶) in Chinese and hwangcha (황차; 黃茶) in Korean, is a rare and expensive variety of tea.: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.:32 This process also imparts a mellower and less grassy taste than is found in green teas. The tea is a cross between unoxidized green tea and post-fermented dark tea.
|Country of origin||East Asia|
- Junshan Yinzhen (君山銀針): from Hunan Province, China is a Silver Needle yellow tea. A Chinese Famous Tea.
- Huoshan Huangya (霍山黃牙): from Mt. Huo, Anhui Province, China.
- Meng Ding Huangya (蒙頂黃芽): from Mt. Meng, Sichuan Province, China.
- Da Ye Qing (大叶青): from Guangdong Province, China. Literally Big Leaf Green.
- Huang Tang (黄汤): from Zhejiang Province, China. Literally Yellow Broth or Yellow Soup.
- "黄茶" [huángchá]. LINE Dictionary. Naver Corporation. Retrieved 28 January 2017.
- "hwangcha" 황차 [yellow tea]. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 28 January 2017.
- Gascoyne, Kevin; Marchand, François; Desharnais, Jasmin; Americi, Hugo (2011). Tea: History, Terroirs, Varieties. Richmond Hill, ON: Firefly Books. ISBN 9781554079377.
- 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.
- Gebely, Tony (7 December 2013). "South Korean Balhyocha & Hwangcha". World of Tea. Retrieved 28 January 2017.