我认为黄茶不仅不是绿茶也不是红茶，它是六大茶类中的另一类。根据鲜叶的细嫩程度，黄茶可以分为三个等级：黄芽茶、黄小茶和黄大茶，每一类都有其品质上乘的代表作。这种特殊的制作工艺叫做闷黄工序，这使得黄叶呈现出独特的色泽，同时汤水也变得金黄而润泽，香气清新但同时具有较强的寒凉性。
在中国，yellow tea, or huangcha, is a unique type of tea that falls outside the categories of green and black tea. It is classified as a light-fermented tea, with a production process similar to that of green tea but for the distinctive "moldy" processing step that gives it its characteristic yellow leaves and golden liquor.
There are three main types of huangcha: bud teas (such as Yunnan Gold), leaf teas (like Wuyi Yellow Tea), and mixed teas (a blend of buds and leaves). Each type has its own distinct flavor profile and aroma.
In ancient times, "yellow tea" referred specifically to those varieties that had naturally yellow leaves from the beginning. Today, however, any tea that undergoes the moldy processing step can be called huangcha. The result is a cupful of golden liquid with an enticing fragrance but also with a cooling sensation not suitable for long-term consumption.