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This marvellous tea is harvested by hand, and has pretty tips whose shapes evoke "sparrows' tongues". A fine workmanship and a rigorous technic of light oxidation offer a liquour with a lingering fresh flavour of hazelnuts. To prepare in a gaiwan for two to four minutes, in a water at 80-85°C.
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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