From the fried green tea, it is found that the leaf color turns yellow due to insufficient or untimely drying after kneading, so a new category of yellow tea is produced. Yellow tea belongs to fermented tea, and the production of yellow tea is similar to that of green tea, but the difference is that there is an additional boring process. This kind of stuffy pile technology is the main feature of yellow tea making method, and it is also the basic difference between it and green tea. Yellow tea can be divided into three categories according to the tenderness of fresh leaves and the size of bud leaves: yellow bud tea, yellow small tea and yellow tea. The representative teas are Mengding Yellow Bud and Huoshan Yellow Bud: Junshan Silver Needle-one of the best yellow bud teas, named after the registered trademark "Junshan", which is a kind of yellow tea needle tea. In the Tang and Song Dynasties, people named them Yellow Feather and White Crane Feather because they looked like bird feathers. Tea in Qing Dynasty had fine white hairs, so it was renamed as Baimaojian. Named after 1957. Yinzhen tea is produced in Junshan Island, Dongting Lake, Yueyang City, Hunan Province. Since ancient times, color, fragrance, taste and strangeness have been called the four musts. In ancient times, the annual output of Junshan tea was only over a kilo, but now it is only over 300 kilos. Yinzhen tea is mined with fresh leaves in the first three or four days of Tomb-Sweeping Day every year, and is made from a single tea tip picked first in spring tea. It takes about 50,000 tea buds to make 1 kg of Yinzhen tea. Although its production process is exquisite, it does not modify the appearance, but requires that it must remain the same, and only work hard from three aspects: color, fragrance and taste. Junshan silver needle has a thick bud head, solid and straight, white hair like feathers, golden and bright bud body, and is known as "gold inlaid with jade". The essence is fragrant and tender, the soup is apricot and bright, the taste is sweet and refreshing, and the leaves are thick and even. Mengding Huangya-the second best product of Huangya tea, Mengding Huangya is famous for its registered trademark of Huangshan brand. Due to the different registered trademarks of manufacturers, tea names are divided into "mountain" and "top". Produced in Mengding Mountain Area, Mingshan County, Sichuan Province. Mengding Yellow Bud is made from round fertilizer single buds developed from scales collected before Tomb-Sweeping Day every year. The buds are even, flat, tall and straight, the color is yellow and moist, and the whole hair is exposed. The soup is Huang Chengcheng, sweet and smooth, sweet and refreshing, and the leaves are light yellow. Mengding tea planting began in the Western Han Dynasty and has a history of 2,000 years. In ancient times, it was a tribute for emperors to enjoy. After the founding of New China, it was once rated as one of the top ten famous teas in China. Frozen-topped oolong tea is produced in the branch area of Fenghuang Mountain in Nantou County, Taiwan Province Province. The finished product is hemispherical, dark green in color, with natural fragrance, orange in soup color, mellow and moist in taste, and the quality is the highest in spring tea. Huoshan Huangya, the third best product of Huangya tea, is produced in Jingangtai, Niaolaijian, Manshuihe and Jinzhuping in Jinjishan, Dahuaping, Huoshan County, Anhui Province, among which Jingangtai has the best product quality. The finished tea bud is straight and even in Ye Ting, with yellow-green color, delicate and delicate, like a sparrow tongue, bright yellow-green soup color, yellow circles, light yellow leaves, fresh taste, sweet and refreshing taste, ripe chestnut fragrance and delicate fragrance after drinking.