Harvest time: April, 2026

Origin: Huoshan, Anhui, China

Garden height: 800m

Cultivar: Da Hua Ping Jin Ji Zhong

Huo Shan Huang Ya is one of the three famous Chinese yellow teas along with Meng Ding Huang Ya and Jun Shan Yin Zhen. Huo Shan Huang Ya is traditionally produced in Dabieshan area of Huoshan County, Anhui Province from a special local variety Huoshan Jinjizhong.

Most of the Huoshan area is located in Dabieshan where a subtropical humid monsoon climate prevails. There are no extreme weather conditions, there are a lot of clouds and fog, and tea and other plants grow very well. Tea produced in Huoshan has been especially prized throughout history.

In the Tang Dynasty, Emperor Tang Xian Zong stationed three thousand soldiers in Huoshan to protect the tea gardens there. In the Ming Dynasty, tea made in Huoshan was the favorite tea of the central government.

The Huo Shan Huang Ya harvest begins after Qing Ming. The standard of picking is one bud and one leaf and one bud with two young leaves. Picking and frying is followed by processing: first baking-stacking-second baking-sorting.

The harvested leaves are left to wilt for a while, and then sent for frying. Roasting for Huo Shan Huang Ya roasting takes longer than most other green teas.

After the tea is roasted, it is put to cool, and then it will be sent for the first roasting. The baking temperature is from 110-120 degrees, and it takes only a few minutes. When the water content is reduced to about 30%, baking stops.

Then comes the treatment characteristic of Huo Shan Huang Ya. The accumulation of tea leaves will take about another day, until the color of the tea turns yellowish. It is necessary to point out here that although the hoarding of Huo Shan Huang Ya lasts for another day, the hoarding is still considered light since it is carried out after the primary roasting, and the water content is reduced. Other yellow teas, e.g. Jun Shan Yin Zhen and Bei Gang Mao Jian are piled up immediately after roasting when the water content of the tea leaves is still very high. At this time, Huang Shan Huang Ya is light yellow tea. During accumulation, the polyphenols in tea are mainly transformed. The astringency of the tea decreases, and the tea acquires a ripe and mild taste.

After stacking, the tea is sent for final roasting. In the final baking, the temperature is lower, about 90 degrees. When the tea becomes very crispy and can be crushed into powder with your fingers, it is sufficiently roasted.

Before it is released for sale, it is necessary to separate the yellow pieces and broken leaves.

The color of Huo Shan Huo Ya tea leaves is yellowish green and covered with white hairs. The color of the liquid is bright yellow, and the smell of tea is strong, floral and persistent. The taste is pleasant and strong, long-lasting, sweet and deep.

Preparation – kettle

• 3 g of tea
• 200 ml of water
• temp. 85°C
• Ipillover 3: 2 min, 3 min, 4 min

Preparation – gaiwan

• 4 g tea
• 110 ml of water
• temp. 85°C
• Overflow 4: 60s, 70s, 80s, 90s

Cold brew

• Quantity: 7 g of tea per 1000 ml of water
• Preparation: Place the tea leaves in water at room temperature, let them sit for 15 minutes, and then refrigerate for 8 hours. Strain the drink and drink within 24-48 hours.

Serving tip: If desired, you can additionally decorate the finished tea with fresh mint leaves, slices of lemon, orange or other fruit of your choice.