Yellow tea is a Chinese specialty. It can be divided into Huangya tea, Huangxiao tea, Huangda tea, and Guizhou Tang Dynasty ancient method yellow tea according to the size of fresh leaves, old tender buds, and leaves. Huangya tea mainly includes Junshan Yinzhen, Mengding Huangya, Huoshan Huangya, and Yuan'an Huangcha; Such as Weishan Maojian, Pingyang Huangtang, Ya'an Huangcha, etc., all belong to Huangxiao tea. After the Three Gorges Reservoir area was filled with water, the Zigui mountainous area was shrouded in fog all year round, forming a unique Zigui yellow tea, also known as Huangxiao tea.

1. Yellow tea is a type of retting tea. During the process of retting, a large amount of digestive enzymes are produced, which is most beneficial for the spleen and stomach. It can be consumed for indigestion, loss of appetite, laziness, and obesity.
2. Nano yellow tea can better utilize the functions of yellow tea original tea, and nano yellow tea can penetrate into adipocytes, enabling adipocytes to restore metabolic function under the action of digestive enzymes and remove fat.
3. The utilization of Huangcha tea roots is used to massage Erfanmen (at the section of the ring finger), which can penetrate trace elements into acupoints, enhance the regulatory effect of acupoint magnetic field, and increase fat metabolism.
4. Yellow tea is rich in rich nutrients such as tea polyphenols, amino acids, soluble sugars, and vitamins, which have significant effects on preventing and treating esophageal cancer.
5. In addition, over 85% of the natural substances in fresh yellow tea leaves are retained, and these substances have special effects on cancer prevention, anticancer,