Kekecha: the special, imperial yellow tea

Kekecha is a traditional yellow tea from Guangdong province in southeastern China.

For a thousand years, the best tea from China's tea gardens was offered to the emperor and the imperial court. Indeed, yellow tea was so special and scarce that it used to be reserved exclusively for Buddhist monks and the imperial court.

Soft yellow kekecha tea made by the tea masters

Unlike green tea, yellow tea is not processed immediately after roasting, but wrapped in paper or cloth. It is left to cool in a process called "Men Huang": a non-enzymatic oxidation, which reduces the tea's grassy character. Instead, it develops a softer and sweeter aroma and taste.

The quality of this yellow tea is still taken care of by experienced tea masters, based on their knowledge, experience and instinct. Because there is still no industrial way to determine the optimal point of oxidation.

An exceptional tea, with a relatively low caffeine content.

The texture of this kekcha is silky with notes of papaya, melon, peppercorn and hazelnut. Kekecha is a tea with a fascinating complexity, somewhat similar in that respect to the best Pu'Er teas. Kekecha has a relatively low caffeine content .

Using Kekecha yellow tea

Temperature: 75 - 80°.

Drawing: 1-3 minutes

Use 4-5 teaspoons per liter

Ingredients

Yellow tea kekecha

Allergens

This product contains no allergens.

This product is packaged and/or stored in a facility that also processes products containing nuts, peanuts, mustard, celery, gluten, sesame, soy and sulphite. Despite all precautions, this product may contain traces of these allergens.