For many, perhaps the term “yellow leaf” may be unfamiliar.
Among numerous Pu'er Tea enthusiasts and even aficionados,
there are not many who truly understand what “yellow leaf” means.
The so-called “yellow leaf,” put simply, refers to old leaves from old tea trees. As most of these old leaves turn yellow over time, they are named “yellow leaves.” In fact, it refers to the part of the raw material screening and sorting process where the leaves are loose and large, and do not form into strips during rolling. According to production standards, this part of the tea leaves that are picked out is commonly referred to as “yellow leaf.”
Most people who do not understand the situation say that yellow leaves are “diseased, withered, or old leaves,” which is incorrect. Moreover, withered, old leaves and diseased leaves cannot be rolled and cannot be processed into finished products at all. Typically, before tea farmers sell their raw tea, they must manually pick out the yellow leaves from the pile of raw tea, which is a significant amount of work.
The formation of yellow leaves occurs in two ways: first, the third leaf when picking one bud with one leaf or one bud with two leaves, usually not reaching the fourth leaf; second, when rolling is not done properly, resulting in looser strips. Under these two circumstances, the fixation process causes the leaves to turn yellow or become a deeper green. Therefore, if this part of the tea leaves is not picked out, the appearance of the strips after pressing will be poor.
The quality of yellow leaves is consistent with the quality of the selected raw tea leaves. Yellow leaves are primarily the third leaves. They are only sorted out due to their unappealing appearance but do not imply inferior quality. On the contrary, old yellow leaves are known for their sweet and thick taste and their ability to withstand long infusions. When brewing yellow leaves, you can slightly increase the amount of tea used, but the key is to use boiling water and ensure enough steeping time, otherwise, the flavor cannot be fully displayed. As for how much tea to use and how long to steep it, you need to experiment based on your own taste preferences. Tea enthusiasts can also try cooking yellow leaf tea, which further enhances its sweet, smooth, and soft characteristics.
Yellow leaves have a taste that is neither bitter nor Astringent, with unique aromas, and unlike young leaf raw teas, they are not harsh on the stomach. Therefore, if they are ancient tree yellow leaves, they are very enjoyable to Drink in the same year. They also possess the characteristic of becoming more fragrant and mellow with age, especially aged yellow leaves, which are even more appealing.
Yellow leaves have a high degree of maturity. Their Polyphenol content, as well as Caffeine and theine, are lower compared to tender buds, while their polysaccharide content is higher. During processing, they receive less rolling, leading to a lower degree of cell damage on the leaf surface, and thus, the release of their internal substances is slower compared to other rolled tender buds. Therefore, the taste of yellow leaves is sweeter and milder, with lower bitterness and astringency, and the mouthfeel is relatively gentler. Additionally, yellow leaves undergo faster aging, making the tea soup smoother and sweeter, and the aroma more easily transforms into woody and aged fragrances.
When brewing old yellow leaves, you can slightly increase the amount of tea used, but the key is to use boiling water and ensure enough steeping time, otherwise, the flavor cannot be fully displayed. As for how much tea to use and how long to steep it, you need to experiment based on your own taste preferences. Tea enthusiasts who are interested and have the means can cook them. Drinking a cup of tea cooked from old yellow leaves, with its sweet and thick taste, is truly a delightful experience.