Larger leaves, including a noticeable proportion of long stems as prescribed by the
huangdacha style, which give the tea greater stamina across infusions and a sweeter overall profile.
Mainly due to its unrefined appearance, this type of yellow tea is not particularly popular within China itself and circulates primarily among circles of tea connoisseurs.
How to prepare
| First rinse the leaves briefly with hot water, then proceed with brewing. | | | | |
| temperature | ratio | 1st | 2nd | 3rd | 4th | 5th | 6th | 7th | 8th | 9th | 10th |
| 95–100 °C | 1 g / 30 ml | 30 s | 20 s | 25 s | 35 s | 50 s | 70 s | 90 s | 120 s | 150 s | 200 s |