1. Chinese Yellow Tea
    Chinese Yellow Tea
    Tea processing :Fixed -Rolled -Yellowed-Dried(piled and smothered to auto-oxidize) Yellow tea generally has a very yellow-green appearance and a smell different from both white tea and green tea. The smell is sometimes mistaken for black if the tea is cured with other herbs, but similarities in taste can still be drawn between yellow, green and white teas
Jun Shan Yin Zhen
Junshan Yinzhen hails from Junshan Island in Dongting Lake in Hunan Province. It is a type of yellow tea.
Junshan Yinzhen has evenly shaped tea leaves. One side of the leaves is golden colored whereas the other side is covered by a layer of white fur. The leaves are fine and thin, resembling a silver needle, giving the tea its name “Yinzhen”, which literally means “silver needle” in Chinese.

Junshan Island is located in the middle of Dong Ting Lake, which is 15km North East of Yueyang (岳阳) in Hunan Province. The island has 72 mountains with various sizes, these are where the tea gardens located. The reason why the tea produced in Junshan Island is good are:Very thick fog generated from Dong Ting Lake ;Low temperature and high humidity environment ;The tea garden is surrounded by various flower trees.

1) Tea buds is bright yellowish green color, straight and covered with white down.
2) Water color is light almond-yellow color.
3) Fragrance is called 清香 (Qing-xiang) that is greenish refreshing flavor.
4) Taste is brisk (鲜爽 Xian-shuang), sweet (甘甜 Gan-tian) and mellow (醇 Chun).
5) Tea buds after brewing is very bright yellow color, fleshy and thick, and soft.
6) The size of bud:Length 25-30mm, Width 3-4mm, Stem 2mm
Junshan Yinzhen has mellow taste with a smooth finish. But like most teas in the Yinzhen family, what distinguishes it is its aesthetic beauty rather than the flavor. In order to fully bring out its beauty in form, the brewing process is especially important. It is best to use clear glass cups. Before brewing, one should warm the glass by rinsing it with hot water. But the glass needs to be dried properly lest the tea leaves absorb too much water, which prevents them from “standing up”. Junshan Yinzhen should be brewed with boiling water. After it is brewed, the leaves will float vertically in the glass. Some will rise to the top while some float at the bottom of the glass. The tea liquor is a mild Ginkgo-hued yellow.

In the history, it was believed that during Tang Dynasty, when Wencheng princess (文成公主) married to Tibet, she picked the Junshan tea as one of her trousseau. Junshan Yinzhen became the tribute to emperor since Wu-dai (五代,the Dynasty after Tang), and continued during Song, Ming and Qing Dynasty. During Tang Dynasty, Junshan Yinzhen was called “Yellow tail leathers” (黄翎毛 Huang Ling Mao), because when brewed, the yellow bud covered with down was standing up in the glass just like yellow pinion.
when brew in a glass, the leaf which looks just like the sword moving up and down is described as ‘Silent bamboo forest’.
Huoshan Huangya is a yellow tea from Anhui Province in China, it is the Imperial Tribute Tea and dates back to the Ming Dynasty.  When steeped the leaves reveal a very peppery and fresh taste accompanied by an unusual green-yellow color of the brew. As with all mostly bud teas the color and fragrance are slight.

HSHY is more mellow, soft, less astringent/agressive. It can be drunk at any time of one day, won`t cause any comfort. But because it is not yellowed on purpose , it is close to green tea, so still keep the refreshing spirit. So  HSHY has both the same feature of refreshing with green teas; and also the same feature of softness with white teas. Its chestnut & orchid fragrance likes Xi Hu Long Jing more or less..
The process for making yellow tea is time consuming. Here is the process in general, but each of the tea has its own variations. The leaves are first fried, as is the case in most green teas, but then the leaves are wrapped in some kind of material. At intervals the tea is fried again and re-wrapped to cool and oxidize slightly. This process continues for up to three days and then slow roasted at the finish.

Yellow tea is classed in the same category with white tea because it is very lightly oxidized. One of the objects in making yellow tea is to remove the grassy smell of green tea while still maintaining the health qualities of green tea, and yellow tea is felt by some to be even healthier because it is easier on the stomach than green tea. 
HuoShan HuangYa
MoGan HuangYa
The dry tea leaves have a shiny appearance and are very similar to Huang Shan Mao Feng
a famous Yellow Tea. It grows in the mist at a high altitude upon Mt. Mo Gan
MengDing HuangYa
Mengding Huangya is shaped yellow buds of tea produced in Sichuan Province, Yaan City Mengding.

Mengdingshan in Ya'an City in southwestern Sichuan, lie in the north west Mingshan, the mountain from north to south, southwest of the northeast a zonal distribution, extending to Ya'an territory Mengding world Tea birthplace of civilization, the birthplace of the world tea culture. As Mengdingshan altitude, soil, climate, etc. The most suitable growth of tea, so as early as the Western Han Dynasty two thousand years ago, the founder of Wu Lizhen Mengding tea Mengding domestication began planting wild tea, tea began artificial history. Tang and Song Dynasties is the heyday whith tea. From Emperor Tianbao first year (724 years) was classified as a tribute, as emperor worship heaven and earth fathers special products, has been followed to the Qing Dynasty, after twelve hundred years without interruption. In private, whith tea has traditionally been regarded as cured disease Qubing God thing. Therefore, the historic Mongolian top tea is called "fairy tea", Mengding known as "fairy tea hometown." 

As Mengdingshan yellow bud production of special and complex process, resulting Mengding yellow bud on the market of varying quality, the enterprise can not be mass-produced, culminating in the situation, that is, the market yellow bud "non-green non- yellow "difficult for consumers to identify true and false.

The method comprises the following steps of: selecting stout, strong, plump and solid simple buds; spreading, removing water, microwaving and heating slightly; bagging; performing primary stifling, secondary stifling and third stifling; intensively placing yellow tea after repeated stifling into a dustpan in which multiple layers of yellow paper are padded and covering the yellow tea with the multiple layers of the yellow paper; placing the dustpan in an air-conditioned room at the room temperature of between 25 and 28 DEG C for two days; keeping the temperature, performing oxidization and xanthochromia and adding fragrant; inspecting xanthochromia situation in stifling processes at any time; uniformly turning and stirring the bottom and the surface of the stifling yellow tea in the processes of the stifling so as to avoid non-uniform oxidization and xanthochromia; taking a tea sample out and molding manually after the tea sample has a basic style of the Huangya tea; slowly drying the molded Huangya tea at the low temperature of between 70 and 80 DEG C until the water content is between 5 and 6 percent; obtaining primarily processed Mengding Huangya tea; selecting to obtain genuine commodity Huangya tea; and cooling and storing at low temperature.
shaped yellow buds of tea,especially tender and delicate in its texture.
Producing Areas of Chinese Yellow Tea
The remaining yellow teas are Jun Shan Yin Zhen from Hunan on Jun Shan island in Dong Ting lake, Meng Ding Huang Ya from Meng Ding Shan in Sichuan, Huoshan Huangya from Anhui,and Mo Gan Huang Ya from Mo Gan Shan in Zhejiang, being the least known and rarest of the yellow teas.  .