Yellow tea is a particular lightly oxidized tea, either Chinese huángchá () and Korean hwangcha ().
Chinese huángchá
Huángchá is increasingly rare and expensive. The process for making it is similar to that of green tea but with an added step of encasing, or sweltering, giving the leaves a slightly yellow coloring during the drying process. "yellow tea" (hwangcha) denotes lightly oxidized balhyocha without implications of processing methods or a result that would qualify the tea as "yellow" in the Chinese definition.