this type comes from Huoshan district where it was produced
as early as during the Tang dynasty. In the Qing epoch,
yellow tea was fashionable and highly praised; it was also
tribute tea to imperial court. However, its popularity
diminished later and the production was practically stopped.
In the 70s (20th century), the variety enjoyed its revival.
Tea is made of young shoots with one bud for
very young 1-2 leaves plucked in late April or early May.
Oblong, yellow-green leaves with many white hairs give a
yellow-green infusion. The flavour is sweet and delicate
while aroma resembles mellow chestnuts.