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  1. Blog Länggass-Tee

  2. Meng Ding Huang Xiao Cha

    Meng Ding Huang Xiao Cha
    A good yellow tea, processed as Mao Feng or Maojian. Huang Xiao Cha means Small Yellow Tea and refers to the better quality of the later harvest, while Huang Da Cha (Big Yellow Tea) would be the cheapest quality. The plucking material for this Mengding Huangxiaocha comes from the same tea garden as the Meng Ding Huang Ya and is processed like the latter in the classic way as yellow tea, i.e. through traditional Menhuang - humid/sticky yellowing, lasting at least 96 hours. The leaves are packed for about 24 hours at a time and fermented at high humidity and about 40°C, with more heat added in between depending on the condition and changes that have taken place. This whole process is difficult to control (the tea can suffocate and thus break) and very labour-intensive. Finally, the tea was roasted or dried three times over charcoal.

    Mengding is probably the oldest tea-growing area that is not wild, i.e. planted by humans.
  3. Huo Shan Huang Xiao Cha

    Huo Shan Huang Xiao Cha
    A good yellow tea, processed as Mao Feng or Maojian. Huang Xiao Cha means Small Yellow Tea and refers to the better quality of the later harvest, while Huang Da Cha (Big Yellow Tea) would be the cheapest quality, and Huangya the most refined one from buds only. Huoshan Huangya is one of the classic yellow teas, like other yellow teas, is usually produced in a very green way, as it is the contemporary trend. It can thus hardly be differentiated from green teas. This Huoshan Huangxiaocha, however, has been produced in a classic way, really yellow, through the traditional Menhuang process: packed and piled up in portions over several days, it turned or sweat itself yellow. From time to time those packages of tea leaves are unpacked and then wrapped up again. Finally dried above charcoal.
  4. Huo Shan Huang Da Cha

    Huo Shan Huang Da Cha
    Very good classic everyday yellow tea. Da Cha means big tea and means cheaper quality from big leaves, shaped similar to the Meicha. This Anhui Huangdacha comes from the Huoshan from the local tea plant, typical of the yellow tea from Anhui province and is the simpler alternative of the Huoshan Huangxiaocha. The process of yellowing (Menhuang in Chinese) takes about half a month, with three roasts over charcoal in between.
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