{"title":"Yellow Tea","description":"","products":[{"product_id":"meng-ding-huang-ya","title":"Meng Ding Huang Ya Spring Tea","description":"\u003cul\u003e\n\u003cli\u003eChinese: míng qián méng dǐn huáng yá huáng chá\u003c\/li\u003e\n\u003cli\u003eTranslation: Mingqian Meng Ding Huang Ya Yellow Tea\u003c\/li\u003e\n\u003cli\u003eType: Yellow Tea\u003c\/li\u003e\n\u003cli\u003eCultivar: Lao Chuan Cha\u003c\/li\u003e\n\u003cli\u003eOrigin: Medingshan, Yaan, Sichuan\u003c\/li\u003e\n\u003cli\u003eHarvest Date: 2026\/03\/11\u003c\/li\u003e\n\u003cli\u003eStorage Methods: Refrigeration, Sealing, Moistureproof, Avoid light\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe history of Mengding Huang Ya is steeped in legend. \u003c\/strong\u003e\u003cbr\u003eAccording to one tale, during the Han dynasty, a legendary Taoist named Wu Lizhen went on a quest to find a tea that could help him reach immortality. He discovered the tea in the Mengding Mountain area of Sichuan, which is where the tea gets its name. Today, Mengding Huangya is still considered a treasure and is highly valued by tea enthusiasts worldwide.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe Emperor's Tea, Reborn: 2026 Mengding Huangya (Yellow Bud)\u003c\/strong\u003e\u003cbr\u003eStep into the rarefied world of Chinese Yellow Tea with our 2026 harvest of Mengding Huangya —a tea so珍贵 (precious) that for over a thousand years, it was reserved exclusively for Chinese emperors. Grown on the misty slopes of sacred Mengding Mountain in Sichuan, this is not merely a tea; it is a living piece of history, a craft practiced by only a handful of masters left in the world.\u003c\/li\u003e\n\u003cli\u003eThis special yellow tea was long ago introduced as an imperial tribute from Mengding Mountain, located in Ya'an City, Sichuan province, the first tea garden ever created. The tea bushes growing in this area are shrouded throughout the year by cloud and mist, which enhances the freshness of their flavor. It is a famous yet uncommon kind of tea, as yellow tea is the rarest among the 6 tea categories.\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eMengding Huang Ya is a rare and exquisite Yellow Tea grown in Mengding Mountain in the Sichuan province of China. Entirely hand-picked and processed, coming from a region with thousands of years of tea history, this elegant tea with strong Qi is a true work of art.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eMengding Huang Ya is made using only the most tender raw material of the first spring tea. Tea farmers collect the leaves from an old local cultivar - Lao Chuancha. The tea bushes were grown on the mountain slopes more than 70 years ago. They now grow freely, scattered on the hills, in a semi-wild state. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eMeng Ding Huang Ya is fully covered by soft fluff which accounts for their great freshness. To obtain this rarity, these small gems undergo a process of yellowing (Mènhuáng 闷黄):  after being pan-fried, they are wrapped in sheets of paper, where a warm-humid condition gives the tea buds a slight oxidation, making them acquire the typical yellow-green color, and turns the liquor light-gold, giving it a buttery sweetness. After repeating the processes of pan-frying and yellowing for three times, the buds are finally dried by charcoal-fire. The result is a truly exclusive, high-grade tea that will elevate your tea experience to the next level. The traditional handmade technology and skills of the tea master who produced it turn every cup into a memorable tea tasting.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eWhen brewed, Meng Ding Huang Ya has a rich, delicate flavor that is both smooth and refreshing. The aroma is high and sweet, with hints of dried apricot, cocoa and honey. The tea has a mellow and velvety taste, with a subtle nutty undertone and a long, sweet finish. The liquor is a pale yellow, and its clarity is a testament to the tea's quality.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eFor connoisseurs who appreciate the delicate artistry of teas like Que She (Sparrow's Tongue), this Chinese Green Tea offers a different kind of beauty. While Que She charms with its fresh, vegetal vibrancy, Meng Ding Huang Ya seduces with its depth, warmth, and profound mellowness. It represents the ultimate expression of Sichuan's tea-making heritage.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eGlass Cup Brewing Method: \u003c\/strong\u003e\u003cbr\u003eThe ratio of Yellow tea Meng Ding Huang Ya to water is 1:30, and a glass cup of about 150ml can be poured into 5g of tea.\u003c\/p\u003e\n\u003cp\u003ePour water into the cup (the water temperature is 80~85°C), pour it slowly along the wall of the cup, and let the tea leaves fully infiltrate. The speed of water injection should not be too fast.\u003c\/p\u003e\n\u003cp\u003eWait for 3 to 5 minutes, and you can drink the delicious, green tea soup, and then when you drink 1\/3 of the teacup, you can refill the water again, usually brew three times.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"MoriMa Tea","offers":[{"title":"Sample 10g","offer_id":535189651480,"sku":"YT-MDHY-2","price":17.65,"currency_code":"USD","in_stock":true},{"title":"50g","offer_id":535189717016,"sku":"YT-MDHY-2","price":77.25,"currency_code":"USD","in_stock":true},{"title":"100g","offer_id":535189782552,"sku":"YT-MDHY-2","price":138.67,"currency_code":"USD","in_stock":true},{"title":"200g","offer_id":535189880856,"sku":"YT-MDHY-2","price":257.36,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2323\/3605\/files\/2026_Pre-Qingming_Spring_Tea_Mengding_Huangya_Yellow_Tea.jpg?v=1773221313"},{"product_id":"junshan-silver-needle","title":"Junshan Silver Needle Spring Tea","description":"\u003cul\u003e\n\u003cli\u003eChinese: míng qián jūn shān yín zhēn chūn \u003cspan style=\"font-size: 0.875rem;\"\u003echá\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eTranslation: Pre-Qingming Junshan Silver Needle Spring Tea\u003c\/li\u003e\n\u003cli\u003eType: Yellow Tea\u003c\/li\u003e\n\u003cli\u003eCultivar: Silver Needle No. 1\u003c\/li\u003e\n\u003cli\u003eOrigin: Yueyang, Hunan\u003c\/li\u003e\n\u003cli\u003eHarvest Date: 2026\/03\/27\u003c\/li\u003e\n\u003cli\u003eStorage Methods: Refrigeration, Sealing, Moistureproof, Avoid light.\u003c\/li\u003e\n\u003cli\u003e\n\u003ch3\u003e\u003cspan\u003eA Tea That Moves\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eThere are teas you drink, and then there are teas that perform.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eJunshan Yinzhen belongs to the latter.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eWhen hot water meets these slender, silvery buds, something remarkable happens: they rise, one by one, to the surface, stand upright for a suspended moment, then slowly drift down like leaves in a slow‑motion autumn. It is a quiet ballet—one that has captivated tea drinkers for centuries, from the Tang dynasty poets to Chairman Mao, who reputedly reserved this tea for honored guests.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eBut the spectacle is only half the story.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eWhat makes \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eJunshan Yinzhen (Junshan Island Needle) Yellow Tea\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e truly rare is its processing. Unlike green tea, which is quickly fired to halt oxidation, this tea undergoes \u003c\/span\u003e\u003cem\u003e\u003cspan\u003emenghuang\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e—a patient, almost secretive “sealing yellow” step. The leaves are gently wrapped, allowed to transform, developing a sweetness that green tea rarely touches. Bitterness simply does not exist here.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003ch3\u003e\u003cspan\u003eThe 2026 Harvest: A Season Worth Waiting For\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eSpring 2026 was extraordinary on Junshan Island. A mild winter, then weeks of soft lake mist rolling off Dongting Lake, coaxed the tea bushes to produce buds of unusual plumpness and uniformity. The heirloom \u003c\/span\u003e\u003cem\u003e\u003cspan\u003eQun Ti Zhong\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e cultivar—the same used for generations—yielded needles thick with silvery down, each one hand‑picked at dawn before the sun could diminish their delicate fragrance.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003eThough it shares the 'silver needle' portion of its name with a famous white tea, the darkness of the leaf buds and the particular tinge their downy white hairs have taken on indicates something even rarer: the most refined of one of the few yellow teas. Only the highest grades, and “true” iteration of Junshan Silver Needle tea, hails from Junshan Island, a small island that’s not even a mile across, and is situated on Dongting Lake in the Hunan province. The summer floodwaters provide the island with rich and fertile soil, and a yearlong hovering mist adds to the pristine tea-growing conditions. Another important factor in its quality is the use of a very rare local cultivar which is recognized by its slender buds.\u003c\/li\u003e\n\u003cli\u003eAnother factor that contributes to the tea’s prestige is that as a yellow tea, Junshan Silver Needle undergoes quite a labor-intensive production process. First off, the harvesting season is really short, from the end of March to early April. Furthermore, only the most perfect, undamaged buds are hand-picked. After picking, the leaves undergo a withering process on bamboo sheets in the shade for about 5-6 hours, after which they are fried for about 5 minutes. After the frying process, small quantities of leaves are bundled and left to lightly oxidize, after which they are packaged and stored in a cabinet to let them slowly oxidize. The packages are opened at very specific times to roast them for short periods. After about 40 to 50 hours the leaves will have taken on their golden color and specific aroma. The final step is making sure to remove any broken leaves by hand. \u003c\/li\u003e\n\u003cli\u003e\n\u003ch3\u003e\u003cspan\u003eWhat You’ll Taste (If You Brew It Right)\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003ePour 170°F water over the buds, and the first infusion whispers of fresh sugarcane and morning dew. A second steep reveals a more unexpected layer: sweet corn, like the milky essence of corn just shucked from the stalk. By the third infusion, the tea settles into a long, mineral finish with a faint trace of osmanthus flowers—never sharp, always soothing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eThere is no astringency. No need to add sugar or honey. The sweetness is innate, a result of the unhurried yellowing process that transforms the leaf’s polyphenols into something gentler on the palate.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"MoriMa Tea","offers":[{"title":"10.0 g","offer_id":39282761957449,"sku":"YT-JSYZ-02","price":9.77,"currency_code":"USD","in_stock":true},{"title":"50.0 g","offer_id":39282761990217,"sku":"YT-JSYZ-02","price":45.85,"currency_code":"USD","in_stock":true},{"title":"100.0 g","offer_id":39282762022985,"sku":"YT-JSYZ-02","price":88.68,"currency_code":"USD","in_stock":true},{"title":"250.0 g","offer_id":39282762055753,"sku":"YT-JSYZ-02","price":199.7,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2323\/3605\/files\/Junshan_Silver_Needle_Spring_Tea.jpg?v=1774749491"},{"product_id":"huo-shan-huang-da-cha-yellow-tea","title":"Huo Shan Huang Da Cha Yellow Tea","description":"\u003cul\u003e\n\u003cli\u003eChinese: huò shān huáng dà chá huáng chá\u003c\/li\u003e\n\u003cli\u003eTranslation: Huo Shan Huang Da Cha Yellow Tea\u003c\/li\u003e\n\u003cli\u003eType: Yellow Tea\u003c\/li\u003e\n\u003cli\u003eCultivar: Huoshan Golden Rooster Species\u003c\/li\u003e\n\u003cli\u003eOrigin: Huoshan, Anhui\u003c\/li\u003e\n\u003cli\u003eHarvest Date: 2025\/03\/19\u003c\/li\u003e\n\u003cli\u003eStorage Methods: Refrigeration, Sealing, Moistureproof, Avoid light\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHuang Da Cha Yellow Tea is one of the famous teas in Anhui Province. The plucking standard of this yellow tea is one bud with two or three leaves, characterized by brownish yellow leaves that mixed with leaf stalks. The production process of Huang Da Cha is strictly in accordance with the production process of yellow tea. But different from ordinary yellow tea, like Huo Shan Huang Ya, this Huang Da Cha has been heavily roasted, which give this tea a rich fried fragrance, in China, we call it “rice crust aroma”. This fragrance often reminds people of coffee, so the tea also been called “coffee of tea”.\u003c\/li\u003e\n\u003cli\u003eThis rare and unusual yellow tea undergoes complex processing resulting in a liquor that is very smooth with a roasted taste. The flavour profile is most similar to brandy or roasted coffee.\u003c\/li\u003e\n\u003cli\u003eThe Huo Shan Huang Da Cha tea leaves a pleasantly sweet aftertaste with a soft and mellow character. It is further enriched by the deep, gratifying aroma of baked grains and bread crust. The leaves, after the brew, present themselves in a glossy, dark ochre to brownish hue, with dark brown stalks, uniform and without impurities.\u003c\/li\u003e\n\u003cli\u003eHuang Da Cha opens up with a sweet, roasted \"coffee\" scent, well-known to those familiar with Japanese Hojicha. Over the brews, the golden yellow tea liquor transforms further, adding a sweet, fruity accent that develops into a rich and comforting milky cacao taste. As the tea maintains a smooth profile without any trace of bitterness or astringency, each sip offers the soothing warmth of roasted flavors. As the steeps progress, the air becomes infused with the homely scent of freshly baked bread crust. If every tea tells a story, this one would be of the rugged, coarse hands of the farmer that give birth to the softness and sweetness of the freshly baked golden-crusted bread.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"MoriMa Tea","offers":[{"title":"10.0 g","offer_id":39771202682953,"sku":"YT-HSHDC-02","price":9.77,"currency_code":"USD","in_stock":true},{"title":"50.0 g","offer_id":39771202715721,"sku":"YT-HSHDC-02","price":45.85,"currency_code":"USD","in_stock":true},{"title":"100.0 g","offer_id":39771202748489,"sku":"YT-HSHDC-02","price":88.68,"currency_code":"USD","in_stock":true},{"title":"250.0 g","offer_id":39771202781257,"sku":"YT-HSHDC-02","price":199.7,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2323\/3605\/files\/2025_Spring_Tea_Huoshan_Yellow_Tea.jpg?v=1742740555"},{"product_id":"huoshan-yellow-bud-yellow-tea","title":"Huoshan Yellow Bud Spring Tea","description":"\u003cul\u003e\n\u003cli\u003eChinese: míng qián huò shān huáng yá huáng chá chūn chá\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eTranslation: Mingqian Huoshan Huangya Yellow Tea Spring Tea\u003c\/li\u003e\n\u003cli\u003eType: Yellow Tea\u003c\/li\u003e\n\u003cli\u003eCultivar: Huoshan Golden Rooster Species\u003c\/li\u003e\n\u003cli\u003eOrigin: Huoshan, Anhui\u003c\/li\u003e\n\u003cli\u003eHarvest Date: 2026\/03\/22\u003c\/li\u003e\n\u003cli\u003eStorage Methods: Refrigeration, Sealing, Moistureproof, Avoid light\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAn Ode to Spring’s First Awakening\u003c\/strong\u003e\u003cbr\u003eIn the remote mountains of Anhui, where the Qinling-Huaihe line draws a subtle boundary between north and south, spring arrives quietly. The tea gardens of Huoshan lie wrapped in morning mist, their ancient Camellia sinensis bushes awakening after a long, cold winter. Here, skilled hands move swiftly in the pre-dawn light, plucking only the finest buds—still sheathed in downy silver fuzz, their tips kissed with a faint golden hue. This is the 2026 First Flush Harvest, a fleeting window of perfection that yields the world’s rarest category of tea: genuine yellow tea.\u003c\/li\u003e\n\u003cli\u003eHuoshan Yellow Bud is a high-grade yellow tea from Huoshan County, Anhui Province. The best grades are from Jin Ji Mountain, Jin Shan Tou, Jin Zhu Ping, and Wu Mi Jian villages which are around 800 meters above sea level. Huoshan Huangya was created in the Tang dynasty (618-907 A.D) and Lu Yu, the Sage of Tea, described this special yellow tea in his famous Classic of Tea (Cha Jing). The processing method of this tea was lost in 1940s and was only reproduced in 1972 by three distinguished tea masters. To keep it fresh, the leaves are picked in the morning in spring and processed using five involved steps. All the work has to be finished by the evening of the same day. Another famous yellow tea, Junshan Yinzhen is wrapped in paper to make it yellow, while Huoshan Huangya is spread out indoor for hours three times to produce its yellow color.\u003c\/li\u003e\n\u003cli\u003eHuoshan Huangya (literally “Yellow Sprout of Huoshan”) is not merely a tea; it is a craft passed down through generations, a gentle rebellion against the briskness of green tea, a celebration of sweetness and calm. For those who have journeyed through the world of Chinese Loose Leaf Teas and seek something truly distinctive, this is your destination.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe Craft: Where Green Tea Takes a Pause\u003c\/strong\u003e\u003cbr\u003eWhat transforms a tender bud into a yellow tea is a process as delicate as the leaf itself. After a brief fixation to halt oxidation—similar to green tea—the leaves are not immediately dried. Instead, they undergo the signature menhuang (sealed yellowing), a carefully controlled, humid heat treatment that can last up to 72 hours. During this time, the chlorophyll gently degrades, polyphenols oxidize without the astringent bite of fully oxidized teas, and the leaves take on a soft, olive-golden color.\u003c\/li\u003e\n\u003cli\u003eThe leaves are a study in subtlety: slender buds, each one covered in fine, silvery-white trichomes that catch the light. Interspersed among them are the “golden fish leaves”—small, yellow-tinged bracts that protect the bud during growth—a hallmark of authentic Huo Shan Huang Ya Loose Leaf Tea. The aroma from the dry leaf is delicate: hints of dried hay, sweet osmanthus, and the faintest whisper of toasted rice.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel \u0026amp; Finish\u003c\/strong\u003e\u003cbr\u003eWhat distinguishes Huang Ya Tea from all others is its texture. Tea connoisseurs often describe it as “thick” or “slick”—a satisfying fullness that coats the tongue and throat. The finish is clean, with a gentle, lingering sweetness that invites the next sip.\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eThe Soul of Huoshan Yellow Bud\u003c\/strong\u003e\u003cbr\u003eHuoshan County, nestled within Anhui’s western highlands, is a region of steep, mist-covered mountains, ancient bamboo forests, and clean, fast-flowing streams. The tea bushes grow at elevations of 500–800 meters, where the temperature differential between day and night encourages the accumulation of amino acids and aromatic compounds. The soil, rich in minerals and well-drained, imparts a distinct “mountain energy” (yun) to the leaf.\u003c\/p\u003e\n\u003cp\u003eThis is the birthplace of Huoshan Yellow Bud Chinese Tea Yellow Tea, a tea so esteemed that it was once a tribute to the imperial court. The traditional production area is small, and the skill required to produce authentic yellow tea is increasingly rare. Our 2026 harvest comes directly from family-run gardens that have maintained these methods for over a century.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eGlass Cup Brewing Method: \u003c\/strong\u003e\u003cbr\u003eThe ratio of green tea to water is 1:50, and a glass cup of about 300ml can pour 5g of tea.\u003c\/p\u003e\n\u003cp\u003ePour water into the cup (the water temperature is 80~85°C), pour it slowly along the wall of the cup, and let the tea leaves fully infiltrate. The speed of water injection should not be too fast.\u003c\/p\u003e\n\u003cp\u003eWait for 3 to 5 minutes, and you can drink the delicious, green tea soup. When you drink 1\/3 of the teacup, you can refill the water again, usually brewing three times.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"MoriMa Tea","offers":[{"title":"10.0 g","offer_id":39771240824905,"sku":"YT-HSHY-0201","price":9.77,"currency_code":"USD","in_stock":true},{"title":"50.0 g","offer_id":39771240857673,"sku":"YT-HSHY-0205","price":45.85,"currency_code":"USD","in_stock":true},{"title":"100.0 g","offer_id":39771240890441,"sku":"YT-HSHY-02010","price":88.68,"currency_code":"USD","in_stock":true},{"title":"250.0 g","offer_id":39771240923209,"sku":"YT-HSHY-02025","price":199.7,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2323\/3605\/files\/2026_Pre-Qingming_Spring_Tea_Huoshan_Huangya.jpg?v=1774152161"},{"product_id":"meng-ding-yellow-tea-huang-xiao-cha-spring-tea","title":"Meng Ding Yellow Tea Huang Xiao Cha Spring Tea","description":"\u003cul\u003e\n\u003cli class=\"MsoNormal\"\u003e\n\u003cspan\u003eChinese: míng qián méng dǐng huáng chá huáng xiǎo chá chūn chá\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"MsoNormal\"\u003e\n\u003cspan\u003eTranslation: Pre-Qingming Meng Ding Yellow Tea Huang Xiao Cha Spring Tea\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"MsoNormal\"\u003e\n\u003cspan\u003eType: Yellow Tea\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"MsoNormal\"\u003e\n\u003cspan\u003eCultivar: Lao Chuan Cha\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"MsoNormal\"\u003e\n\u003cspan\u003eOrigin: Ya'an, Sichuan.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"MsoNormal\"\u003e\n\u003cspan\u003eHarvest Date: 2026\/03\/25\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"MsoNormal\"\u003e\n\u003cspan\u003eStorage Methods: Refrigeration, Sealing, Moistureproof, Avoid light.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"MsoNormal\"\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003e\u003cstrong\u003eImagine this: You're standing at 1,400 meters on Wangjiashan, a folded ridge of Mengding Mountain in western Sichuan.\u003c\/strong\u003e Dawn fog pours through ancient \u003c\/span\u003e\u003cem\u003e\u003cspan\u003eLao Chuan Cha\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e tea trees — twisted, gnarled trunks that have watched seasons pass for half a century or more. The air smells of wet stone, wild ginger, and something sweet you can't name.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cstrong\u003eThis is where your tea began.\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"MsoNormal\"\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eNot in a factory. Not on a mechanized plantation. But in the calloused hands of a third-generation tea master who still believes that yellow tea — \u003c\/span\u003e\u003cem\u003e\u003cspan\u003eHuang Cha\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e — deserves to exist, even though most of China forgot it decades ago.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eWhat you're holding is the 2026 pre-Qingming harvest of\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e Huang Xiao Cha\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e (蒙顶黄小茶) — “Yellow Small Tea” from the birthplace of Chinese tea cultivation. It is one bud with one to two tender leaves, picked for exactly three days in early April before the Qingming rains. It is then guided through a seven-stage, two-day transformation that no machine can replicate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cstrong\u003eAnd it tastes like nothing you've experienced before.\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"MsoNormal\"\u003e\n\u003ch2\u003e\u003cspan\u003eWhat Exactly Is Huang Xiao Cha?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eMost tea drinkers know green, black, oolong, white, and pu'er. Yellow tea is the sixth category — the ghost in the room. At its peak (Ming Dynasty), it was tribute tea reserved for emperors. Then the laborious \u003c\/span\u003e\u003cem\u003e\u003cspan\u003emen huang\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e (yellowing) process was nearly abandoned. Too risky. Too slow. Too easy to ruin an entire batch.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eHuang Xiao Cha occupies a unique position within this rare category:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cstrong\u003e\u003cspan\u003eHuang Ya (Yellow Bud)\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e – only buds, extremely delicate, expensive.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cstrong\u003e\u003cspan\u003eHuang Xiao Cha (Yellow Small Tea)\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e – one bud + 1–2 leaves → \u003c\/span\u003e\u003cem\u003e\u003cspan\u003ethe sweet spot\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cstrong\u003e\u003cspan\u003eHuang Da Cha (Yellow Big Tea)\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e – coarse leaves, rustic, often roasted.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eSo Meng Ding Huang Xiao Cha gives you the refinement of bud tea with the structure and depth of leaf tea. It's the Goldilocks of yellows.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"MsoNormal\"\u003e\n\u003ch2\u003e\u003cspan\u003eWhy This Year Matters\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003e2026 brought an ideal spring to Mengding Mountain: a wet winter, a sudden warm spell in late March, then cooling again just as the buds began to swell. This temperature seesaw — local farmers call it \u003c\/span\u003e\u003cem\u003e\u003cspan\u003ethe dragon's breath\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e — stresses the \u003c\/span\u003e\u003cem\u003e\u003cspan\u003eLao Chuan Cha\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e trees just enough to concentrate sugars and aromatic compounds.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"MsoNormal\"\u003e\n\u003ch2\u003e\u003cspan\u003eWangjiashan, 1300–1400m\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eMengding Mountain isn't just any tea region. Historical records from the Western Han Dynasty (206 BCE) name it as the very first place where wild tea was domesticated and cultivated. That's over 2,200 years of continuous tea growing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eOur Huang Xiao Cha comes from Wangjiashan, a sub‑peak on the eastern flank:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cstrong\u003e\u003cspan\u003eAltitude\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e: 1300–1400m – cool nights slow leaf growth, forcing deeper flavor development.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cstrong\u003e\u003cspan\u003eSoil\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e: Red sandstone, rich in iron and magnesium, fast-draining, low in clay.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cstrong\u003e\u003cspan\u003eMicroclimate\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e: Foggy 280+ days per year – natural shade that softens tannins.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cstrong\u003e\u003cspan\u003eTrees\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e: \u003c\/span\u003e\u003cem\u003e\u003cspan\u003eLao Chuan Cha\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e (Old Sichuan varietal) – not the high-yield clonal bushes found elsewhere. These are heirloom plants, seed‑propagated, deep‑rooted, and slow‑growing. Their leaves are smaller, thicker, and far more aromatic.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eWalk through this garden in early spring, and you'll understand why the tea tastes the way it does. The ground is carpeted with wild violets and ferns. The wind carries pollen from plum and pear orchards below. The tea drinks that landscape.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"MsoNormal\"\u003e\n\u003ch2\u003e\u003cspan\u003eA Two‑Day, Seven‑Stage Transformation\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eThis is where most yellow teas fail — and where ours succeeds.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eThe \u003c\/span\u003e\u003cem\u003e\u003cspan\u003emen huang\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e (闷黄) process is notoriously unforgiving. Too much heat, the leaves “stew” into a lifeless, vegetal mess. Too little, they remain green, and you've essentially made a poorly oxidized green tea. The window for success is narrow: temperature within 2°C, humidity within 5%, timing measured in minutes, not hours.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"MsoNormal\"\u003e\n\u003ch2\u003e\u003cspan\u003eWhy This Huang Xiao Cha Matters (Beyond Taste)\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eYellow tea is endangered. In 1990, China produced over 10,000 metric tons of yellow tea. By 2015, that number had collapsed to under 500 tons — and most of that was coarse, poorly made material for domestic hotpot restaurants. Authentic, artisanal Huang Xiao Cha from heirloom trees? Probably under 10 tons globally.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eEvery time you drink this tea, you are:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cstrong\u003e\u003cspan\u003eSupporting a vanishing craft\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e – The master who made this tea learned from his grandfather, who learned from his. There is no written manual. It's all touch, smell, and instinct.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cstrong\u003e\u003cspan\u003ePreserving ancient tea gardens\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e – \u003c\/span\u003e\u003cem\u003e\u003cspan\u003eLao Chuan Cha\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e trees are being ripped out across Sichuan to plant higher‑yielding clonal varieties. Our farmer keeps his because he believes the old trees make better tea. Your purchase proves him right.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cstrong\u003e\u003cspan\u003eTasting history\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e – Mengding Mountain tea was sent as tribute to the Tang, Song, Yuan, Ming, and Qing courts. You are drinking the same lineage.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"MoriMa Tea","offers":[{"title":"10.0 g","offer_id":53278754341178,"sku":"YT-MDHXC-1GMQG2","price":15.87,"currency_code":"USD","in_stock":true},{"title":"50.0 g","offer_id":53278754373946,"sku":"YT-MDHXC-5GMQG2","price":77.35,"currency_code":"USD","in_stock":true},{"title":"150.0 g","offer_id":53278754406714,"sku":"YT-MDHXC-15GMQG2","price":212.68,"currency_code":"USD","in_stock":true},{"title":"250.0 g","offer_id":53278754439482,"sku":"YT-MDHXC-25GMQG2","price":316.67,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2323\/3605\/files\/MengDingYellowTeaHuangXiaoChaSpringTea_1.jpg?v=1775531859"}],"url":"https:\/\/www.morimatea.com\/it\/collections\/yellow-tea.oembed","provider":"Authentic Chinese tea | Born for You, Burn for MMT","version":"1.0","type":"link"}