2025 Huo Shan Huang Da Cha “Big Yellow Tea”

Huoshan County lies in the heart of the Dabie Mountains in the western part of Anhui Province. It is considered the cradle of Chinese yellow tea, producing fresh and invigorating Huang Ya, mild and mellow Huang Xiao Cha, and deeply fragrant, rich Huang Da Cha.

Huoshan’s tea history dates back to the Qin and Han dynasties and flourished during the Tang Dynasty. Huoshan Huang Cha stands as a hallmark of traditional Chinese yellow tea and once dominated national production. In 2019, it was recognized as the Hometown of Chinese Yellow Tea by the China Tea Circulation Association.

Huoshan yellow tea is traditionally divided into three varieties: Huang Ya Cha, Huang Xiao Cha, and Huang Da Cha. Huoshan Huang Da Cha, a multi-leaf style of yellow tea, can be traced back more than four centuries.

This particular tea is made from the native Jin Ji Zhong (Golden Rooster) variety grown in the town of Dahuaping. Harvested in late April, just after the Guyu (Grain Rain) solar term, the standard pluck is one bud with three leaves, including some stem. The traditional process for Huoshan Huang Da Cha involves withering, fixation, rolling, and three cycles of Men Huang (“sealing yellow”) alternated with three cycles of drying.

The finished tea features large, robust leaves attached to sturdy stems, often curved like fishhooks. The leaves show a lustrous yellow‑brown color. The liquor is a deep, brilliant yellow, with a pure, inviting aroma accented by hints of toasted grain. The taste is rich, smooth, and velvety, leaving a satisfying finish, while the infused leaves reveal a yellowish‑brown hue.