Huang Da Cha Yellow Tea

Huang Da Cha – Large Leaf Yellow Tea (黄大茶)

Roasted Yellow Tea from the Mountains of Anhui, China

Deep-roasted warmth with golden clarity.

Huang Da Cha (黄大茶), or “Large Yellow Tea,” is a bold, roasted yellow tea from Anhui Province in eastern China. Made from large, mature tea leaves, this tea undergoes a unique process of pan-firing and sealed yellowing (闷黄) followed by deep charcoal roasting—resulting in a robust brew with toasty, sweet, and malty character.

Unlike delicate yellow teas like Huoshan Huangya, Huang Da Cha is hearty and strong, often favored by tea drinkers who enjoy roasted oolongs or darker green teas. It’s earthy but smooth, with a comforting energy and a long, balanced finish.

Why You’ll Love Huang Da Cha

• Bold and toasty yellow tea with dark roast depth
• Naturally sweet with notes of cereal, malt, and roasted grains
• Great for tea lovers who enjoy wuyi oolongs or hojicha
• Strong yet smooth—no bitterness or harshness
• Made using traditional sealed yellowing (闷黄) technique

Tasting Notes

• Toasted rice, caramelized grain, and soft smoke
• Smooth body with sweet nutty base
• Notes of barley, dried jujube, and wood
• Long, grounding aftertaste with a hint of warmth

Tea Profile

• Type: Yellow Tea (黄茶)
• Cultivar: Large-leaf local Anhui variety
• Origin: Lu’an area, Anhui Province, China
• Elevation: 500–800 meters
• Harvest: Mid to late spring
• Craftsmanship: Large-leaf plucking, sealed yellowing (闷黄), deep roasting
• Appearance: Long, thick brown leaves with gold tips; amber-brown liquor
• Collected: 2025

Processing

Huang Da Cha is crafted with both yellow tea and dark roast techniques:

1. Plucking – Mature, large leaves from late spring harvest
2. Withering & Fixation – Pan-firing to stop oxidation
3. Sealed Yellowing (闷黄) – Slow, covered aging to develop sweetness and soften texture
4. Rolling & Drying – Shaping and sun-drying
5. Roasting – Multiple rounds of deep charcoal roasting for warmth and complexity

The result is a strong-bodied yellow tea with an oolong-like soul.

More about Yellow tea and its production and Why is Yellow Tea so rare?

Health Benefits

• Warms digestion and supports internal balance
• Smooth caffeine lift—energizing but not sharp
• Naturally rich in polyphenols, amino acids, and aromatic compounds
• Easy to brew and gentle on the stomach

Brewing Instructions

Gongfu Method (5 oz / 150 ml)

• Tea amount: 5–7 grams
• Water temperature: 95–100°C / 203–212°F
• Rinse: Quick 5 seconds
• Infusions:
• 1st: 30 sec
• 2nd: 40–45 sec
• 3rd–6th: Increase slightly with each infusion
• Tip: Ideal in Yixing clay or thick porcelain for deeper body

Cup Method (8.8 oz / 250 ml)

• Tea amount: Adjust based on personal preference for tea strength.
• Water temperature: 95°C / 203°F
• Steep time: 2–3 minutes
• Re-steep: 2–3 times
• Note: Excellent for cool mornings or after a rich meal

Cultural Significance

Huang Da Cha is a traditional tea often served in Anhui’s local tea houses, appreciated for its strength and sweetness. Though lesser-known internationally, it has a long-standing place in local medicine and daily life, especially among those who work in cold, mountainous regions.

Its name—“Big Yellow Tea”—refers to both the size of the leaves and the depth of the roast, making it a comforting and honest tea, deeply tied to the land and people of inland China.