Yellow tea is traditionally only half or partially fermented, similar to oolong. During production, the tea master must work with great precision to stop the oxidation process at the right moment. Due to its invigorating effect and many beneficial properties, it has long remained a favorite of Buddhist monks. This Kekecha tea has open, multi-colored leaves with bronze, golden brown and green shades, similar to Pai Mu Tan. The color of the cup offers a unique play of apricot colors. The taste is soft , with a hint of papaya and spices.
The name comes from the strong presence of theobromine (a component of cocoa) that the plant produces. However, this tea has relatively little caffeine.
- character Fruity, sweet, soft
- Cooking time: 2 min
- Serving size: 12g
- Height: 800 - 1000
- region: Guangdong, Inde
- picking: 05 - 07
- Degree: 100
- Sheet: A vibrant mix of brown-green, large, long and tightly twisted, silvery leaf buds