EN
Huang Hua Zhen (Chinese: 黄花针白茶) is a Chinese white tea from Fujian Province, known by the poetic name "Yellow Flower." It is a soft, delicate drink for those who like clean, unhurried flavors without harshness or bitterness. The name is linked to the golden shade of the dry leaves and the pale yellow color of the infusion.
Only the tip of the shoot is used: a bud and two young leaves, picked by hand in early spring while the leaves are tender. Processing is minimal: the tea is withered in the open air, fixed to preserve the freshness of its aroma and color, and gently dried at a low temperature.
Characteristics
- Type: white tea
- Region: Fujian Province, China
- Harvest: early spring, hand-picked
- Raw material: a bud and two young leaves
- Flavor: delicate, slightly sweet, with light floral notes
- Infusion: pale yellow
Aroma and Taste
Dry leaf: golden tea leaves with a fresh, clean scent reminiscent of a spring meadow.
Infusion: pale yellow and clear; the flavor is soft and slightly sweet, with floral and faintly fruity shades.
Aftertaste: light and fresh, leaving a pleasant sweetness in the mouth.
Why You'll Love It
- A good introduction to white tea: it does not require complicated brewing technique.
- Gently uplifting, and its light flavor suits a calm pause during the day.
- Stands up to several infusions, revealing something new each time.
How to Brew
Gongfu brewing (short infusions; gaiwan or small teapot):
- 3–5 g of tea for a vessel of about 150 ml
- water at 80–85 °C, not boiling
- first infusion 30–40 s, then increase the time gradually
Western-style brewing (cup or teapot):
- 3–5 g of tea per serving
- water at 80–85 °C
- steep for 30–40 s for the first brew; later brews to taste
Storage
Store in a tightly closed jar or bag in a cool, dry place, away from direct light and strong odors, as white tea easily absorbs aromas.