Yellow tea is produced from the Camellia sinensis plant, like all true teas. What sets it apart is a distinctive step in its processing called “menhuang” (闷黄), or “sealed yellowing.” After the initial pan-firing (similar to green tea), the leaves are lightly wrapped and allowed to oxidize slowly in a warm, humid environment. This process softens the grassy notes typical of green tea and develops a smoother, sweeter, and less astringent flavor profile