Yellow tea was more common in China many years ago, but now due to its laborious processing, it has lost popularity to more accessible green teas. These special leaves, grown in Anhui Province in early May, are fired in a series of two woks at different temperatures, then gently hand-rolled. The final step is a slow drying- up to a few days- over charcoal heat. The leaves are closely monitored to avoid burning. Unlike a green tea, it oxidizes slightly during this process, producing a distinctive, roasted yellow tea flavor. The pale liquor belies a complex, rich vegetal taste that lingers through many infusions.