Huoshan Huangya
霍山黄芽 · Huoshan Yellow Sprout
Yellow
This tea nearly disappeared twice.
It had been sent to emperors since the Tang dynasty, then production stopped during the war years. When the region was later turned over to black tea for the Soviet trade, the yellow method survived only in the memory of a few farmers in their eighties. In 1971 they taught it back into existence.
The step that had to be rescued is men huang, a slow smothering that traps the leaf's own heat and turns it gold. Nothing is added. The leaf changes colour under itself. What came back is chestnut and round, and in no hurry at all.
- chestnut
- corn
- smooth
- Origin
- Huoshan County, Anhui
- Water
- 80°C / 176°F
- Ratio
- 3.5 g / 100 ml
- Caffeine
- Medium
- Rinse
- Not needed
Tang tribute list (Li Zhao's Guoshi Bu); Panama Pacific gold 1915
How much leaf
Gong fu brewing is leaf-heavy and short. Set your gaiwan or pot size and this is what to weigh out.
Vessel volume
100 ml
Recommended dose
Use ~3.5g of tea
The session
4 infusions, about 2m 45s of total contact time.
- Steep 125sWarmth without edges, waiting.
- Steep 235sRoast chestnut steps forward.
- Steep 345sCorn sweetness under the gold.
- Steep 41mSmooth to the last, softly nutty.
Also sold as
Huo Shan Huang Ya, Mount Huo Yellow Bud, Huoshan Yellow Bud
Steaper times this session for you
A countdown per infusion, a gong when each one is up, and the whole library in your pocket. Coming to iPhone.
Get notified at launchThese numbers are a median of independent gong fu sources, not a law. Leaf age, vessel and water all move them. Spotted something wrong? Tell us.