Yellow tea

Yellow tea is the rarest of the traditional six types of tea. Its production begins much like green tea, with freshly picked leaves heated to prevent oxidation. But yellow tea includes an additional step called men huang, or “smothering yellow,” in which the leaves, still warm from heating, are wrapped and allowed to rest. This labor-intensive process transforms the character of the tea, softening some of the fresh vegetal qualities associated with green tea and developing greater sweetness and depth.

Traditionally a Chinese tea-making tradition, yellow tea remains uncommon even in China. Explore both a Chinese yellow tea made using techniques passed down through generations and a remarkable Kenyan interpretation of this rare style.