Description:
 Yellow tea is traditionally only half or partially fermented, comparable to the oolongs. During production, the tea master has to work with great sensitivity in order to stop the oxidation process at the right moment. Due to its invigorating effect and many beneficial properties, it remained a privilege of Buddhist monks for a long time. Our Kekecha has an open, multi-colored leaf with bronze, golden brown and green nuances, similar to Pai Mu Tan. The cup color offers a unique play of colors in apricot. The taste is mild, with a hint of papaya and a subtle spice.
 1-3 minutes steeping time
 75 ° - 80 ° C water temperature
 4-5 heaped teaspoons / 1 liter