The remaining yellow teas are Jun Shan Yin Zhen from Hunan on Jun Shan island in Dong Ting lake, Meng Ding Huang Ya from Meng Ding Shan in Sichuan, and Mo Gan Huang Ya from Mo Gan Shan in Zhejiang, being the least known and rarest of the yellow teas.
Post by twetch#7453
The leaves are fried, as is the case in most green teas, but then the leaves are wrapped in some kind of material, thick paper in the case of Yin Zhen, and cloth in the case of the other two.
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Yin Shen is stored in a wooden box. At intervals the tea is fried again and re-wrapped to cool and oxidize slightly. This process continues for up to three days and then slow roasted at the finish.
When you consider the processing time coupled with the limited harvesting time for the tea to be plucked, you can understand why this tea has had a hard time surviving, ...
... and probably would have become completely extinct if it were not so valued by the locals for its health benefits.