While Dasha's more dignified and involved yellow teas necessitates higher pricing, her late season, larger leaf harvests that she renders into bold yellow tea expression called 黄大茶 huáng dà chá (literally "Yellow Big Tea") provides us a more approachable taste of traditional fully-handmade yellow tea of Huoshan.

Rather ugly, somewhat stemmy, yet irrepressibly soulful and chock full of unique character lent to it by the yellowing fermentation and brief high-heat charcoal roast, this working man's yellow easily wins over those that don't need a braggadocious pinky way up there to enjoy a tea.

Late spring season May harvests from ecologically managed gardens up at 金鸡山 jīn jī shān "golden rooster mountain" (750 meters) as well as nearby 石梁子山 shí liángzi shān (800 meters) are the core production areas in Huoshan and provide an ideal base material for this tea.  Dasha recommends brewing this one as one prepares phoenix or rock oolong: water around boiling temp, quick steeps, going for many, many rounds.

Gus is interviewed and tells the story about finding Dasha and Huoshan while drinking this tea in the youtube video above.