Bhutanese Organic Yellow Tea (50g)

A rare mellowed green tea from Samcholing, gently yellowed through a slow warm-room process that softens its character.

Yellow Tea from Samcholing

Yellow tea is one of the rarest categories of Chinese and Himalayan tea, sitting quietly between green and white in both processing and flavour. Made from the young leaves of Camellia sinensis, yellow tea is withered, gently heated, and then held in a warm humid environment for a slow, partial oxidation called menhuang (“sealed yellowing”). The result is a tea of extraordinary softness and depth, with the freshness of green tea married to the mellow sweetness of a white.

Our yellow tea is grown by Samcholing Tea, the small grower cooperative in the misted hills of central Bhutan that has been crafting rare Himalayan teas since 2011. The leaves are processed within hours of plucking, then patiently yellowed over many hours before a final gentle firing. The dry leaf is pale green with a soft, downy sheen; the brewed liquor is the colour of warm honey with an aroma of fresh-cut hay, ripe stone fruit, and toasted rice.

How to enjoy this mellow tea in Bangkok:

The Traditional Way: Brew in a glass pot at 75–80°C for 3–4 minutes and drink plain. The tea is best appreciated slowly, in a quiet moment.
The Quiet Cup: Use two teaspoons per 250ml and watch the leaves unfurl. Re-steep two to three times, increasing the time by 30 seconds each infusion.
Pairing: Serve with fresh fruit, light pastries, or mild cheeses. Yellow tea is exceptionally food-friendly.

Every batch is hand-plucked and hand-processed by the families of Samcholing. Buying this tea is a way to support a young cooperative that is keeping one of the world’s rarest tea traditions alive.

Net Weight: 50g

History of Bhutanese Organic Yellow Tea (50g)

Yellow tea has a long and quiet history. Once reserved for the imperial courts of China and the great monasteries of the Eastern Himalayas, it was prized precisely because it was rare: the slow yellowing process is labour-intensive and unforgiving, and only a handful of growers have ever mastered it. Samcholing Tea, founded in 2011, took up the craft in their misted gardens of central Bhutan as part of a quiet ambition to revive rare Himalayan teas.

The cooperative’s name comes from the sacred pilgrimage site of Samcholing, perched on a ridge above the valley, and the contemplative nature of its teas reflects the place. Like their golden and white teas, the yellow tea is grown at altitude, where cool nights slow the growth of the leaf and concentrate its amino acids.

Today Samcholing Tea produces three rare teas — Golden, White, and Yellow — from the same high-altitude gardens. Buying this yellow tea helps sustain the families of the cooperative and preserves a tea tradition that might otherwise vanish from the Himalayan world.

Nutritional Value of Bhutanese Organic Yellow Tea (50g)

Nutrient

Range

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Protein

Fat

Carbohydrates

Fiber

Sodium

Dietary Pros:

Single-Origin & Hand-Plucked
Minimally Processed — slow yellowing, no oxidation or rolling
Low in Caffeine — lighter than green or black tea
No Additives — pure Camellia sinensis leaves
Vegan & Gluten-Free

Nutritional Highlights (per 100g of dry leaf): Catechins 12.71g, polyphenols 4.76%, ascorbic acid 65.05mg. Yellow tea retains most of the antioxidants of green tea while developing new aroma compounds during the slow yellowing process.

Health & Lifestyle Benefits:

Rich in Antioxidants: High catechin and polyphenol content supports cellular health.
Calming & Restorative: The mellow character and high theanine levels promote a sense of calm.
Easy on the Stomach: Smoother than green tea for sensitive stomachs.
Hydrating & Gentle: Low tannin content and high amino acid profile make it an ideal daily drinker.
Supports Artisan Growers: Every purchase sustains the families of Samcholing and helps preserve rare Himalayan tea craftsmanship.

How to make Bhutanese Organic Yellow Tea (50g)?

Yellow tea is delicate and gentle, like white tea with a touch more body. Use soft, filtered water.

Heat the Water: Bring to 75–80°C. Let boiled water cool for two to three minutes before pouring.
Measure: Use 2 to 3 grams (about one rounded teaspoon) per 200ml cup.
Steep: Infuse for 3 to 4 minutes for a balanced cup. The leaves should be fully submerged and given room to unfurl.
Re-steep: Yellow tea yields three to four infusions, with each one subtly different in character.

Tip: Glass or porcelain teaware shows off the colour of the liquor beautifully. Drink without milk or sugar to appreciate the natural sweetness that the yellowing process brings out.