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