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Huoshan in western Anhui province is part of the Dabie mountain range, historically known as a geographically strategic stronghold.

Yellow tea is nearly identical in its processing to green tea, except that it experiences an additional "blanket yellowing" 闷黄 mèn huáng either right off the wok while the leaves are hot and moist (湿闷 shī mèn), or when the leaves have finished drying (干闷 gàn mèn). This engenders a type of mostly anaerobic flash oxidation — fermentation — to produce the distinctive yellowing. Oftentimes yellow teas that experience wet yellowing off of the wok will be treated with a brief roasting step to wick away left over moisture and impart a nutty finish.

Over the past hundred years, due to its much higher production cost than green tea but yellow color, many people mistaken it for old tea, making it increasingly niche. Most of yellow tea producers switched to producing green tea, and the traditional yellow tea yellowing process was gradually lost. In recent years, more and more people have been rediscovering the benefits of traditional yellow tea for digestion and its mild and non-irritating properties to the stomach and intestines. Experts from the Anhui Tea Research Institute and tea farmers worked together to restore the traditional production process of Huoshan yellow tea after repeated experiments and hard work. The newly developed Huoshan yellow tea truly reaches the quality and taste of traditional yellow tea, without the irritation of green tea, and with a mild chestnut aroma, and is well received by tea lovers.