Huangjinya Tea was accidentally discovered in Yuyao, Zhejiang province in the 1990s and then developed over a period of more than ten years. Huangjinya is a light-sensitive yellow variant cultivar, a marvel in the family of tea plant varieties, with its golden hue when exposed to sunlight and green leaves under shade.
Huangjinya has a very high amino acid content, giving it a rich aroma and a fresh, mellow taste.
Huangjinya has thin leaves and short buds. The dry tea is bright yellow with a slender, tight shape, and natural bud set. It has a clear, pale yellow Infusion with a fragrant, lingering aroma and a fresh, full-bodied flavor. After drinking, it leaves a sweet aftertaste. So what is the tea-to-water ratio for brewing Huangjinya?
The general tea-to-water ratio for Huangjinya is 1:50, but it varies depending on the brewing vessel.
Glass Cup: For a 300ml glass cup, use 5-6 grams of tea.
Covered bowl: For a 120ml covered bowl, use 3-4 grams of tea.
Teapot: For a 500ml teapot, use 5-7 grams of tea.
Huangjinya is the only yellow variant tea in China, originally produced in Anji, Zhejiang. It has since been introduced to the precious and rare tea germplasm garden of the Chinese Academy of Agricultural Sciences. Its bright yellow color, clear yellow infusion, and exquisite flavor have earned it the name “Huangjinya,” meaning “Golden Bud.”