Hwangcha falls into the category of non-fermented tea among the three major classifications of tea: non-fermented tea, fermented tea, and semi-fermented tea.

It is a tea with an intermediate fermentation level between non-fermented green tea and strongly fermented black tea, and is classified as a semi-fermented tea. After picking fully grown tea leaves and letting them wilt in the sun, they are brought indoors and the moisture is removed. During the process, the cell membranes at the edges of the tea leaves are destroyed, and they are slightly fermented. Then, they are roasted in a pot to stop the enzyme action of the leaves. If you keep these leaves in mind, you get green tea.

Yellow tea is rich in amino acids, which strengthen weakened muscles and relieve muscle fatigue, helping to recover from fatigue. In addition, amino acids promote brain nerve cells, improving concentration and memory and playing a role in preventing dementia.

Hwangcha, which is made by adding a process called minhwang, where tea leaves are wrapped in paper or cloth, placed in a wooden box, and slowly fermented using humidity and temperature to the general green tea processing method, is characterized by Hwangyeop Hwangtang, where chlorophyll is destroyed and both the tea leaves and tea water turn yellow, and the taste of the tea is mild and soft.

Seal after use and store in a cool, dry place.