Yellow chai tea

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yellow chai tea
A 'proper tea' is much nicer than a 'very nearly tea,' which is one you forget about afterwards.
-A.A. Milne, Writer

 Yellow chai tea is grown and produced only in China, and not much of it is exported, making it the rarest of the major tea types covered in this book. It is processed in a way that is similar to green teas, but before the leaves are dried, they are allowed to turn yellow. Yellow chai tea is milder and sweeter than green tea chai .
Yellow chai tea should be brewed in much the same fashion as white teas. Boiling water will ruin the delicate taste of the yellow leaves, so be certain that you are using water that has boiled and cooled to about 170 degrees F. Steeping time should be between 1 and 3 minutes, with longer steeping allowed each time you reuse the Yellow chai tea leaves. As far as how much tea you should use per cup, it is really a matter of personal taste, use the information on the package as your starting point and experiment to find out what you like the best.
Typical Preparation
Temperature: 170-180°F (77°C-82°C)
Time: 1-3 Minutes
Milk/Cream: Never
Honey/Sugar: Never
Lemon: Never
Mount Meng Yellow Sprout (Meng Ding Huang Ya)
Mount Meng Yellow Sprout is a delicate, grassy-flavored tea with a nutty aftertaste. It is named after Mount Meng, where it's harvested, and it's considered an Imperial tea, which means that it has a large, loosely rolled leaf.
Mount Jun Silver Needle (Junshan Yinzhen)
Also named after the mountain from which it was harvested, Mount Jun Silver Needle has a very delicate taste and because of its silver appearance, it is sometimes sold as white tea.
Tea History: Yellow chai tea is also the name for the teas that were served during the rule of China's Imperial Court. The Imperial Court can refer to any period of dominant rule between the Qin Dynasty (221 - 206 BCE) and Yuan Shikai's rule in 1916.Given the high-standard of royal ritual in place during that time, delicate and bright Yellow chai tea were a perfect fit.

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