This yellow tea is from Meng Ding mountain in Sichuan province, yellow tea is slightly fermented (oxidized) more than green teas, hence a smoother calmer taste, not bitter, not astringent, the flavor is in-between a green and a white tea. According to the first tea book published in Tang dynasty 1500 years ago, tea from Meng Ding mountain was the best at the time, and had been a tribute tea to the royals.
Use 3 g for a normal coffee mug size cup, off boil water approximately 209 F. Best result with Kungfu style brewing with either a teapot or gaiwan.
Recommended water for all teas: very good quality filtered water, ie reverse osmosis filtered water. Spring water suppresses the fragrance quite a bit. Tap water is prohibited!