Yellow tea belongs to the category of lightly fermented teas. It was discovered by people during the process of producing roasted green tea. Due to inadequate or untimely drying after fixation and rolling, the leaves turned yellow, thus giving rise to a new tea category. The current processing technique for yellow tea is similar to that of green tea, with the addition of a "yellowing" process before or after the drying stage to partially oxidize substances such as polyphenols and chlorophyll. Yellow tea is further classified into yellow bud tea, yellow small tea, and yellow large tea based on the maturity of the fresh leaves and the size of the buds and leaves. The main producing areas of yellow tea include Hunan, Sichuan, Anhui, Zhejiang, Guangdong, and other regions in China. The tea leaves have a golden and shiny appearance, with the most prominent characteristic being the "yellow liquor and yellow leaves". The liquor color is apricot yellow and clear, with a sweet and refreshing taste that leaves a lingering sweetness in the mouth. Yellow tea has a slightly cool and chilled nature, making it suitable for those with stomach heat. During the hot summer weather, choosing yellow tea can also help alleviate heat and reduce body temperature.