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Meng Ding Huang Cha Handmade Yellow Tea Brick


A disciple asked the old, wise Lao Cha:

– What is this rare tea, Shifu? It reminds me of green tea, but its shape is that of pu-erh, and the taste is like nothing I have ever tried before?

 – This, my boy, is the rare Yellow tea. Coming from the misty slopes of Meng Mountain, it takes the green tea processing ways a step further to create its wonderful satisfying taste and a refreshing chestnut aroma. Have a sip - your body will be thankful for it!

From the misty shrouded peaks of Meng Shan in Sichuan comes a rare tea in an even rarer form. We present our Meng Ding Huang Cha Yellow Tea Brick.

It is an exquisite yellow tea – the rarest among all six tea types. Yellow tea has an elaborate production process that requires both skill and practice. In recent decades, the traditional production method has been largely replaced with quicker, more standardized machine production. Therefore, the masters trained in the traditional production method of this craft tea, get fewer by the year. Master Yao is among the few tea farmers who remain loyal to the old practices. He’s only using traditional bamboo baskets in the preliminary phases and a real wood fire for the final drying and baking of the tea leaves.


rare tea


For the production of Meng Ding Huang Cha Yellow Tea Brick, master Yao uses the more mature, grown-up leaves picked in springtime. They produce a sweeter tea soup with a more pronounced, thicker mouthfeel. In springtime, after picking the leaves, the farmers roast them quickly over a high fire. Next, they “stuff” them for no less than 72 hours. It is the critical step in the production of yellow tea, called Men Huang (闷黄). It shapes the character of the tea and defines the quality of the end product. The master can only rely on his skills and gut feeling to achieve a good result, as well as to know when to stop the process. The initial drying lasts for 24 hours. It’s followed by further baking the tea leaves over a charcoal fire, repeated up to three times. The tea is then pressed into bricks and left to dry further for at least one year, before coming out of the warehouse. That kind of yellow tea ages just like pu-erh and hei cha. In line with the traditional ways, every step in the processing of this tea is done by hand. 


Tea master Yun Yao making Yellow Tea


Our Mengding Huang Cha Yellow Tea Brick has an even, dark khaki surface with inner luster and occasional yellow-green hues. Its raw material comes from wildly growing tea bushes from an old local cultivar, planted on the slopes of Meng Mountain more than seven decades ago. The smell is delicate, with notes of raw cocoa nibs, grains, and chestnut hue. After waking up the tea leaves, they quickly ooze out a clear, oily yellow tea liquor. This yellow tea has a thick, oily mouthfeel. Cocoa and grainy notes dominate the taste. The throat is smooth and comfortable, refreshing yet without astringency. You will feel a gush of inner warmth spreading all over your body. The comforting sensation will stay with you long after this tea ritual.

Watch a short video about Yellow Tea

  • Place of Origin: Mengding, Meng Mountain, Ya'an, Sichuan Province, China
  • Altitude: 1000m
  • Harvest Date: April-May 2022
  • Picking Standard: Bud with two or three leaves
  • Aroma: Cocoa nibs, chestnut
  • Taste: Refreshing yet comforting taste with notes of cocoa and grains
  • Cultivar: Lao Chuan Cha (老川茶)

Brewing guidelines:

         205℉ / 95℃

 1g per 60ml   3-5min

     1g per 25ml    5sec + 5sec for each subsequent infusion

Customer Reviews

Based on 8 reviews
Seth Flores
How the explain...

Honestly just pick up a sample of this tea if you've read this far, it's not a typical experience and it's definitely worth the brew. Keep in mind it's a slightly milder tea, but with a very nice mouthfeel that doesn't dissipate quickly. Like a white Heicha, in a way?

Barry Malkin
Yellow Tea Brick

It's a slightly milder kind of white tea for those who like white teas. The tea leaves are also softer than the pure white teas which must mean they're processed a little more. This would go great with Mao's Sichuan Pork.

David Michael White
This is good tea

This is good tea. It helped me with some of my headaches.

Rob A.
Fantastic tea.

This is only my third yellow I have tasted. That being said, this by far is my favorite in the category. There is a wonderful complexity and depth to it that one could spend lots of time dissecting. The immediate three notes that stand out and were easy for me to identify were chestnuts, toasted nori and the tangy notes of what remind me of hay baled too moist. When you crack open a bale of hay like that it has a sweet fermented tangy almost wet grain quality that is very pleasant. That last bit is what I associate most with the yellow tea category as its distinguishing characteristic. The aromas on the wet leaves are quite strong but the flavor is very gentle and soft. The toasted nori has a briny quality to it that reminds me of good steamed Japanese teas. The mouth feel has a strong pleasant oiliness to it that lingers with the gentle tangy quality. Even when including all green teas I've had, this one has the most pronounced chestnut flavor and aroma I have experienced. The reason it tops my yellow tea experience is because it doesn't overpower in the mouth. The strong aroma profile turns soft and gentle in the mouth, I believe aided by the strong oily nature of it. From my previous yellow experiences I had to be careful about over brewing while this one is very forgiving.

Kelly M
Emei Shan Huang Cha Yellow Tea Brick

I've never tried yellow tea before but based on the description of Emei Shan Huang Cha I decided to give it a try. First, I was impressed with how thoughtfully it was packaged. When I opened the box the fragrance was absolutely amazing. Once I determined (with the help of Misha) the best temperature to brew the tea (95-100 degree Celsius) the great experience began. I brewed the tea in a Yixing pot from 50 seconds up to 5 minutes. I picked up notes of chocolate, butterscotch, caramel and sweetness both while the tea was dry and wet. The liquor was a light gold color. The taste of the tea is hard to described but it was pleasant, mild, relaxing with a nice aftertaste. The other cool experience was that I could feel the energy of the tea fill the upper half of my body. The challenge I had with the brick was breaking it without crushing the leaves. I'll keep practicing :). Overall this is an enjoyable tea and one I will continue to drink and discover the multiple layers of its personality!