Imperial Yellow

Imperial Yellow

Regular price $24.50
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Meet Sifu's Fourth Treasure, our curated line of Camellia sinensis, specialty blends and single origin tea line. 

Yellow tea is prepared similarly to green tea, except that the tea leaves are left damp in order to slightly oxidize the tea, therefore turning the leaves and brew a beautiful golden yellow. This process is actually much more intricate than it sounds. The Chinese refer to it as "men huang" or "sealing yellow," where early spring tea buds are pan-fired and then wrapped in cloth and steamed repeatedly over the course of a few days. This gently oxidizes the leaves before undergoing a slow charcoal drying process to maintain the robust flavor.  Sourced from the Yunnan Province in China, the tea farms are located on the Wu Liang Mountain, an area that is part of a National Nature Reserve.

Normal Brews:

  1. Using water at 185-194ºF, steep tea at 1/2-1 tsp per cup for a moderate brew.  
  2. Tea can be rebrewed upwards of 10 times.

Morning 10 Cup Brews:

  1. Add 1-2Tbsp of tea to a coffee pot or kettle (10cup) and add water at 185-194ºF.  I often do this in a countertop electric kettle and have the heat setting adjusted to low or turn it off just before boiling.
  2. Strain and pour as desired.
  3. You can still rebrew in the same kettle upwards of 10 times.

The Traditional (and ceremonial) Brewing Method:

  1. If using an yixing, pour hot water over it to pre-heat it. If using a gaiwan, fill it about halfway with hot water and tilt it a bit so that the water creeps up the side and then rotate it so the inside gets wet all the way around. Then pour the water out. Do the same for any tea cups.  Any tea pot can work in substitution for the yixing and gaiwan.
  2. The amount of tea to use depends very much on personal tastes. As a good starting point, put around 2 teaspoons of tea leaves in your gaiwan or yixing (assuming it holds 4 oz or 114 ml of water). 
  3. Pour enough hot water into the vessel to just cover the leaves.
  4. Discard the water after 2 seconds. This will rinse the leaves. If you are using a more robust tea, repeat this process one more time.
  5. Fill the gaiwan or yixing with hot water. The temperature should be around 95ºC (203ºF) for regular varieties and 85-90ºC (185-194ºF) for high-quality aged varieties.
  6. Place the lid on the vessel and let the tea steep for 20-30 seconds. Then pour the tea into the cup(s) for drinking.
  7. For each subsequent infusion, add 5-10 seconds to the steeping time. You can generally get more than 10 infusions out of  leaves. The higher quality the tea, the more infusions it will give you.

One jar offers 30-60 tea experiences with upwards of 10 rebrews with each experience.

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