Huoshan Xiao Cha Premium Yellow Tea

Huoshan Xiao Cha – Traditional Yellow Tea from Anhui (霍山小茶)

Rare Handcrafted Yellow Tea from the Dabie Mountains of Huoshan

A humble tea with deep ancestral roots.

Huoshan Xiao Cha (霍山小茶), or “Small Tea of Huoshan,” is a traditional Chinese yellow tea crafted in the remote highlands of Huoshan County, Anhui Province. Made using small-leaf local tea bushes, this tea is gently oxidized and slowly yellowed through a process of sealed steaming and resting (闷黄)—resulting in a mellow, floral-sweet tea with no bitterness and a warm, comforting energy.

While lesser known than its cousin Huoshan Huangya, Xiao Cha is beloved locally as a daily yellow tea—less refined, more rustic, but full of character. It represents the ancestral, living tradition of yellow tea craftsmanship, preserved through generations in the misty Dabie Mountains.

Why You’ll Love Huoshan Xiao Cha

• Rare yellow tea made using traditional sealed yellowing (闷黄) method
• Naturally smooth and mellow with gentle floral aroma
• More rustic and hearty than Huoshan Huangya
• Excellent for those who want a softer, non-bitter tea
• A tea of history, warmth, and simple elegance

Tasting Notes

• Aroma of dried hay, soft orchid, and roasted bean
• Smooth and slightly creamy mouthfeel
• Notes of sweet grass, pine nut, and floral wood
• Warming, grounding finish with a hint of sweetness

Tea Profile

• Type: Yellow Tea (黄茶)
• Cultivar: Local Huoshan small-leaf variety
• Origin: Huoshan County, Dabie Mountains, Anhui Province, China
• Elevation: 600–1,000 meters
• Harvest: Mid-spring
• Craftsmanship: Pan-firing, sealed yellowing (闷黄), slow drying
• Appearance: Curled yellow-green leaves with light tips; soft gold liquor
• Collected: 2025

Processing

Huoshan Xiao Cha follows the traditional yellow tea method, which lies between green and oolong:

1. Plucking – Bud and 1–2 tender leaves
2. Fixation (Shaqing) – Light pan-firing to halt oxidation
3. Sealed Yellowing (闷黄) – Leaves are wrapped and allowed to mellow slowly
4. Rolling – Light hand shaping for character
5. Drying – Slow low-temperature drying to lock in aroma

This process yields a gently oxidized, smooth, warming tea that holds both clarity and depth.

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

Health Benefits

Huoshan Xiao Cha is a naturally calming tea with subtle strength:

• High in amino acids, polyphenols, and chlorophyll
• Supports digestion and internal warmth
• Gently uplifting without overstimulation
• Considered easy on the stomach—suitable for frequent sipping

Brewing Instructions

Gongfu Method (5 oz / 150 ml)

• Tea amount: 5-7 grams
• Water temperature: 80–85°C / 176–185°F
• Rinse: Optional 3–5 seconds
• Infusions:
• 1st: 30–40 sec
• 2nd: 45–60 sec
• 3rd+: Increase slightly with each steep
• Tip: Use porcelain or glass to appreciate the warm color and evolving aroma

Cup Method (8.8 oz / 250 ml)

• Tea amount: Adjust based on personal preference for tea strength.
• Water temperature: 80°C / 176°F
• Steep time: 2–3 minutes
• Re-steep: 2–3 times
• Note: Perfect for morning or afternoon calm

Cultural Significance

Huoshan Xiao Cha is one of the oldest surviving yellow teas, dating back to Tang and Song dynasty traditions in the Dabie Mountains. Though simpler and less famous than Huoshan Huangya, it remains a local daily tea, treasured for its earthy wisdom and mellow grace.

Known for its ability to soothe without dulling, it’s a tea that speaks softly but lasts long—a reflection of the quiet villages and mountain fields from which it comes.