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Since the Ming dynasty, the district of Huo Shan, in the province of Anhui, has been the most important producer of this tea, which goes through an extended steam-drying process and gives a yellow liquor, with a powerful flavour of roasted rice.
Yellow teas are rarely seen outside of China. These teas are close to green teas, but their leaves are piled up and exposed to a more or less humid heat allowing a slight oxidization, stopped by a drying process. Low in caffeine, yellow teas are rich in polyphenols, which have antioxidant properties and are also rich in vitamins and minerals, particularly in zinc. They are considered as a great ally for blood pressure control and to fight bad cholesterol.
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