snip

>. The process of the post fermentation can be very
> tedious that many tea producers are 'cheating' these days by either
> marketing their Yellow tea as green tea, or process the Yellow tea as green
> and let it sit for a while in the warehouse before selling it as a yellow
> tea.

Oh Danny, I am SO confused yet again, for this defines Pu'erh, or so I
thought.
>
> In my experience, one general rule is that green tea, after being kept for
> some time, develops a 'fermented' flavour - if the yellow tea has this
> flvaour, chances are it is a green tea kept past its sell by date, or yellow
> tea that's under fermented.
>
> One of the strong characteristics of Yellow tea - to me - is its 'fishy'
> flavour like. And the liquor colour is yellow, not brown.
>

I haven't caught such a flavor in yellow tea, but I've got some Mend Ding
Huang Ya here before me, and I'll pop some in the pot, just to test your
fishy theory.

Jim, you are getting a lot more milage out of your yellow tea than I ever
did. It sounds like a gold mine of comeradery (sp???) there. I lived in
Germany for some short time long ago, and I found the people rather more
meticulous than we as a people are here in the USA. So, why not with tea?
Finally, congratulations on your first yellow tea. Have you tried the new
rare purple teas?

major snippage

Michael