Yellow tea got its name from the color it acquires during fermentation, where it slowly oxidizes and gives a milder taste than other semi-fermented teas, such as oolong.

Due to the method of production and its rarity, as well as its stimulating effect and many pleasant qualities, the consumption of this tea was a privilege of Buddhist priests for a long time.

Our Kekecha has an open colorful leaf in bronze, gold and green tones similar to Pai Mu Tan.

The infusion is apricot in color, and the taste is mild with tones of papaya and hidden spiciness.