On Dec 18, 7:47*am, wrote:
> If you pluck the leaf off the tree, whither it, steam or fry it, dry
> and pack it, it's green tea. If you garther it into a pile and throw
> something over it letting it heat for awhile -- or put it into a box
> for the same purpose -- it's a yellow tea. This "cooking" step takes
> the grassy green quality out and imparts something of a soft reedy
> meadow quality. I like it. This morning I'm drinking a Meng Ding Huang
> Ya (from Tea Spring) with all these "yellow" qualities, and, at least
> in the earliest steeps, it has a nice gentle sweet thing coming up at
> the back of the throat after you swallow. (Forgive me for forgetting
> the Chinese word for this.) I'm now on to another yellow: Huo Shan
> Haung Ya (also TeaSpring). Could I get some feedback on others' Yellow
> tea experiences? *BTW, for those who've read my ramblings elsewhere
> this morning, I did miss-name the tea I'm drinking. Here, I got it
> right. (Let's just see who's paying attention!)
> Michael

Michael, can you tell us your brewing method for the yellow teas?

Mike

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