YUNNAN YELLOW TEA MAOFENG

This yellow tea is produced around the town of Puer in the Simao district of Yunnan. It is made from the endemic Menghai Big Leaf "Da Ye" cultivar, a sub-variety of Camelia assamica.

The production of yellow tea is similar to that of green tea, except that at the end of the drying process, a step called menghuang, or "smothering the yellow tea," takes place. This involves placing the wet leaves in cloth bales, which initiates a slight fermentation, a yellowing of the leaves, a transformation of enzymes, and an increase in sugars.

Our Yunnan yellow tea is a very successful tea, offering exceptional value for money. The flavors are smooth, sweet, green, and vegetal, with a balanced, slightly bitter taste. This tea has great endurance and can be brewed many times.

Brewing Instructions: This is a premium tea, and we strongly recommend following the basic dosages and using high-quality water to brew this tea.

High-quality water should be water with very low mineral content. Check the dry residue on the label of the water you wish to use; a value between 20 and 100 mg/L should be suitable. That said, this isn't an infallible rule; some waters with 130 mg/L work well (Volvic), while others below 100 mg/L have less satisfactory results. A fairly reputable and inexpensive water source is the Grand Barbier spring, which you can find at Carrefour.

Brew small quantities of tea in a small container. Ideally, a teapot with a capacity of 20 to 30 cl maximum should be used. Add 5 to 8 g of leaves for 1 minute of infusion with water at 80 degrees Celsius.