Huo Shan Huang Ya is a yellow tea has become very popular in recent years. It has won several awards and was widely reported during the Olympics in China. The tea is grown at Huoshan in Anhui at an altitude of 600 meters above sea level. Hills where the tea is grown is misty and has suitable conditions for tea. Most of the production is consumed in China but exported a part of Germany and the United States.
During the Ming and Qing dynasties (1368-1644, 1644-1911) this was a popular tribute tea, but was later forgotten (1). With the help of three 80-year-old tea plants it was re-created in 1971 and it immediately became very popular. The first year it produced 14 kg, 1973 and 1974 the production was about 200 kg but in 1985 production was 3700 kg (2). Nowadays the production is 4500 tons, worth 150 million yuan. Approximately 90% of all households in the region engaged in the production (2).
The tea consists almost entirely of leaf buds, which gives a very mild and slightly spicy taste.
Usually this tea is made of two leaves and a leaf bud but it sometimes it is made out only ofleaf buds. The leaves are picked early in the morning is withered down before the actual production begins. The first step is the fixing or frying. Approximately 100 g of tea leaves is fried gently in a 60-70 cm large coal fired pan. I am a bit unsure about the rst of the production, but the tea is heated to 100 degrees and allowed to cool one or more times. After this, the leaves are spread to yellow, a process that takes one to two days. During the yellowing the leaves dries and if I understand correctly, the leaves can be quite hot. Finally the leaves are dried at 100-120 degrees (2).