Fresh Leaf Harvesting (鲜叶): The journey of Yunnan Daye yellow tea begins with the careful hand-picking of fresh tea leaves from the high-altitude tea farms in Pu'er. The leaves are sourced from the robust Daye (large leaf) cultivar, known for its rich flavor profile and resilience in mountainous terrains.
Withering (萎凋): Once harvested, the fresh leaves undergo a gentle withering process. This step reduces the moisture content in the leaves, making them pliable and preparing them for the subsequent steps. Withering also initiates the development of the tea's unique aroma and flavor.
Rolling (揉捻): After withering, the leaves are carefully rolled. This rolling process helps to shape the leaves and breaks down the cell walls, allowing the essential oils and natural juices to be released. This step is crucial for enhancing the tea's flavor and aroma, as it facilitates the interaction of the leaves' natural compounds.
Yellowing (闷黄): The most distinctive step in the production of yellow tea is the "yellowing" or "sealing yellow" process. After rolling, the leaves are gently piled and covered, allowing them to undergo a mild fermentation in a warm, humid environment. This step lasts for several hours and imparts the characteristic yellow hue to the leaves. It also mellows out the grassy notes typical of green tea, resulting in a smoother, richer flavor with a slight oxidation.
Drying (干燥): The final step in the production process is drying. The yellowed leaves are carefully dried to halt the fermentation process and lock in the flavors. Drying also ensures the tea's long-term preservation, maintaining its quality and freshness. This step can be done using various methods, including sun-drying, air-drying, or using specialized drying equipment.
