Huang Da tea, also known as "Dahuang Tuan", is usually made of tea buds. The processing flow goes through the steps of deactivating enzymes, rolling, drying step by step, coating, cooking, redrying, selecting, sorting and bagging. The most distinctive feature is that after drying the coating, it turns yellow by heating in the middle cover and enzyme fixation at low temperature. Huang Da tea tastes sweet and refreshing, with lasting fragrance, and has diuretic, laxative, antibacterial and anti-inflammatory effects.
Huangxiaocha, also known as "Xiaohuangbao", is made of spring tea with high maturity such as "one bud and one leaf" or "one bud and two leaves". The main technological process includes enzyme fixation, rolling, fermentation, frying and screening. In the production process, fermented yellow tea has the characteristics of fragrance, sweetness, bitterness and fluid production, which is helpful for digestion, fire elimination, detoxification and metabolism.
To sum up, Huang Da tea and Huangxiaocha both belong to the category of yellow tea, but they are different in making methods, raw material selection and quality characteristics.