Yellow tea (Huang Cha) is a rare Chinese tea made through a unique slow oxidation process called "Men Huang" (sealing yellow), which gives it a smooth, mellow taste without the grassiness of green tea.

Yes, yellow tea contains caffeine, but generally less than black tea and slightly more than white tea. The exact amount depends on the type and brewing method.

Yellow tea has a smooth, slightly sweet, and floral taste with a rich, lingering aftertaste. It is less astringent than green tea but still refreshing.

Yellow tea is lightly oxidized, making it smoother and less grassy than green tea.

Green tea is unoxidized, resulting in a fresh, vegetal taste with more astringency.

Both are rich in antioxidants, but yellow tea is rarer and has a more refined flavor.

The most famous Chinese yellow teas include:

• Junshan Yinzhen – A rare, needle-shaped yellow tea from Hunan.
• Meng Ding Huang Ya – A mellow and floral tea from Sichuan.
• Huoshan Huang Ya – A smooth, sweet yellow tea from Anhui.

Water temperature: 80°C-85°C
Tea-to-water ratio: 1:35-50
Brewing time: 10-20 seconds
Number of brews: 3-4 times