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Huang Da Cha（黄大茶） boasts a long history. It is said that it came into being during the Ming Dynasty, more than 400 years ago in China. Characterised by its long and big leaves, this tea is quite peculiar because its leaves are often enriched by the stems of the plant.
Rare and precious, the cup is golden yellow with a heavy taste and aromatic notes of coffee and chocolate and its variety of flavours is enriched by the sweetness given by the stems. Huang Da Cha is known as the coffee among teas, as the heavily roasted tea has a taste tone and aroma that reminds of roasted coffee. There are several kinds of Huang Da Cha produced in different places of China. Among them, the most famous ones are Huoshan Huang Da Cha(produced in Huoshan, Jinzai and Lu'an, Anhui province) and Dayeqing(produced in Shaoguan, Zhaoqing and Zhanjiang, Guangdong province). Huang Da Cha perfectly matches food, especially cheese and red meat cooked with cream-based sauce.
