Yellow Tea, origin of the name: it was discovered from pan-fired green tea that when the leaves are insufficiently or untimely dried after fixing and rolling, they turn yellow, thus giving rise to a new category—yellow tea.

1, Processing: fresh leaves—fixing—rolling—yellowing—drying

2, Yellow tea is divided into three categories: yellow bud tea, yellow small-leaf tea, and yellow large-leaf tea. According to the tenderness of the fresh leaves, it is further divided into yellow small-leaf tea and yellow large-leaf tea.

a, Yellow small-leaf tea: Mengding Yellow Bud, Junshan Silver Needle, Weishan Maojian, Pingyang Yellow Soup;

b, Yellow large-leaf tea: some yellow teas produced in Jinzhai, Huoshan of Anhui, and Yingshan of Hubei.

3, Efficacy:

1, For indigestion, loss of appetite, laziness and obesity, it can be consumed to improve these conditions.

2, It helps fat cells restore metabolic function under the action of digestive enzymes, thereby eliminating fat.

3, Yellow tea is rich in tea polyphenols, amino acids, soluble sugars, vitamins, and other nutrients, showing significant effects in preventing esophageal cancer.

4, The natural substances in yellow tea fresh leaves are retained at over 85%, and these substances have special effects for cancer prevention, anti-cancer, antibacterial, and anti-inflammatory purposes, which are unmatched by other teas.