Yellow Tea was first developed during the Tang Dynasty in China, more than 1300 years ago.  It is still relatively uncommon in China but is getting some acclaim in the U.S.  The manufacture process is complex.  The end goal is to change the appearance and taste, to remove the grassy properties of a classic green tea and to impart a yellow hue.  Some attribute the color of the Imperial Court – Yellow – to the origins of the name of this tea.  Yellow tea is unfermented, non-oxidized tea, similar to green, but it is finished by wrapping the tea in old parchment paper or fabric and letting it dry naturally.  The process is repeated and may take several days to complete.