"Yellow tea, also known as huángchá (黄茶; 黃茶) in Chinese and hwangcha (황차; 黃茶) in Korean, is an increasingly rare and expensive variety of tea. The process for making yellow tea is similar to that of green but with an added step of encasing and steaming the tea. This allows the tea to oxidize at a slower rate, producing a far more mellow taste than is found in most green teas; this also gives the leaves a slightly yellow colouring during the drying process. The tea is a cross between unoxidized green tea and post-fermented dark tea. Yellow tea is often placed in the same category with white tea due to its light oxidation. One of the primary aims of making yellow tea is to remove the characteristic grassy smell of green tea while preserving the associated health qualities of green tea. Some have even speculated that yellow tea may be healthier because it is easier on the stomach than green tea."