One of the rarest types of teas, Yellow teas are produced from carefully picked spring buds and leaves. After a short, low-temperature pan-frying, the leaves are piled or wrapped in small parcels where the internal heat generated from their decomposition slows the oxidation process. Real Yellow teas are difficult to make, requiring careful oversight and masterful craftsmanship. Once the anaerobic yellowing (men huang in Chinese) has reached the correct amount, the leaves are pan-fried to seal in the flavors and remove remaining moisture. Yellow teas often have a little more caffeine than green teas. They can yield light colored infusions and delicate tastes and aromas. Some Yellow teas are thought to be especially beneficial to the health and most were offered as Imperial Tribute in ancient times. Use below boiling water when brewing Yellow teas.