Yellow Tea

If you pluck the leaf off the tree, whither it, steam or fry it, dry and pack it, it's green tea. If you garther it into a pile and throw something over it letting it heat for awhile -- or put it into a box for the same purpose -- it's a yellow tea. This "cooking" step takes the grassy green quality out and imparts something of a soft reedy meadow quality. I like it. This morning I'm drinking a Meng Ding Huang Ya (from Tea Spring) with all these "yellow" qualities, and, at least in the earliest steeps, it has a nice gentle sweet thing coming up at the back of the throat after you swallow. (Forgive me for forgetting the Chinese word for this.) I'm now on to another yellow: Huo Shan Haung Ya (also TeaSpring). Could I get some feedback on others' Yellow tea experiences? BTW, for those who've read my ramblings elsewhere this morning, I did miss-name the tea I'm drinking. Here, I got it right. (Let's just see who's paying attention!) Michael