Kekecha, yellow tea, China

Yellow tea is traditionally partially oxidized, comparable to Oolong tea. During the production, the tea master must apply some instinctive feel to stop the oxidation process exactly in the right moment. The open, multicoloured leafs are of bronze, golden-brown and green shades, like Bai Mu Tan. The cup colour offers a unique kaleidoscope of colours in apricot. The taste is mild with a hint of Papaya and an underlying spiciness.