2026 Huo Shan Huang Ya (Yellow Tea)

Huoshan Huangya — jinji qunti cultivar. 5g. 100 ml gaiwan. 85–90°C water.

Dry leaves are straight, slightly opened, one bud with one leaf to one bud with two leaves just spreading. Tender green with fine down, even, sparrow-tongue shape but not overly tight. A faint aroma sits close to the leaf surface, a light orchid-like floral with a bamboo leaf tone, held low.

1, Rinse. Aroma releases quietly. Floral stays close, mixed with a light steamed green note. Liquor enters at the mid-tongue, soft from the start, already carrying a rice-broth-like body. It moves outward toward the sides of the tongue, gentle, without edge. No bitterness.

2, The orchid tone becomes clearer, still low, not lifting. A faint chestnut note begins to appear underneath. Texture remains smooth, coating lightly across the tongue surface. Sweetness starts to return from the back of the mouth, slow.

3, Chestnut becomes more defined, closer to fresh chestnut flesh, not roasted. Floral recedes but does not leave. The liquor holds at the center of the tongue, then spreads evenly. A faint, dry brown rice note begins to show, sitting beneath the chestnut. Sweetness gathers at the throat.

4, Bamboo leaf tone comes back, cleaner. The body stays steady. Movement becomes more even across the tongue, less centered. The finish draws in slightly at the throat, leaving a narrow, clean line.

5, Aroma lowers further. Chestnut fades into a light, dry brown rice note. The liquor thins but remains smooth, continuous across the tongue surface. Sweetness is lighter, shorter.

6, The liquor turns more transparent. Floral is nearly gone. A light vegetal note remains, clean and plain. It clears at the throat without residue. Infused leaves are bright yellow with a green tint, soft, evenly opened, showing intact structure and tenderness. It enters at the mid-tongue, moves outward, holds briefly, then clears at the throat. Nothing rises or separates.