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Like most techniques for making tea, there are arguments over the exact beginnings of the yellow tea style. Few in number, the elusive yellow teas have always developed in isolated instances in areas that were already famous for producing green tea, like Huo Shan in Anhui or Meng Ding Shan in Sichuan. Although there is a long history in these regions of producing green tea, it’s speculated that yellow tea only began to be produced in the early Qing Dynasty (1644-1912). Yellow teas are made for the appreciation of locals and have never had a broad market presence. Growing out of an elaboration of green tea techniques, the process for making yellow tea is time consuming and difficult, giving it a mellower, sweeter and riper flavor than green tea, as well as a refreshing cool feeling that lingers in the throat. For the thousand kinds of green tea, there are only three kinds of yellow tea that survive today.
One of the objects in making yellow tea is to remove the grassy smell of green tea while still maintaining the health qualities of green tea, and yellow tea is felt by some to be even healthier because it is easier on the stomach than green tea. Recently consumer preference has favored teas with vibrant green leaves and cup color. This market trend has contributed to its decline because yellow tea loses its verdant appearance in processing,
