Yellow tea is an increasingly rare and expensive variety of tea.
The process for making yellow tea is similar to that of green but with an added step of encasing and steaming the tea. This allows the tea to oxidize at a slow rate for a short period before it is heated fully to denature the oxidizing enzymes, producing a far more mellow taste than is found in most green teas; this also gives the leaves a slightly yellow coloring during the drying process.
One of the primary aims of making yellow tea is to remove the characteristic grassy smell of green tea.
Popular types of yellow tea: Junshan Yinzhen (君山銀針), Huoshan Huangya (霍山黃芽), Meng Ding Huangya (蒙頂黃芽).