Nanyang Yellow Tea: From Imperial Wisdom to Tropical Longevity

Yellow tea is one of China’s rarest and most refined teas. Since the Tang dynasty, it has been favored by royalty for its smooth taste and gentle nature.

Its signature *menhuang* (“sealed yellowing”) process involves a carefully controlled post-fixation phase, where tea leaves are lightly moistened and slowly oxidized under warm, humid conditions — softening bitterness and enhancing aroma.

In the 1800s, Chinese tea culture took root in Singapore. Here, the island’s naturally humid and warm climate mimicked the *menhuang* environment, leading to an organic evolution of local tea habits. Combined with Peranakan heritage and regional flavors, a new identity emerged: **Nanyang Tea**.

Today, global research on longevity in “Blue Zones” reveals a pattern: plant-based diets, community bonding, and regular tea drinking rich in natural flavonoids. Though Singapore is not officially a Blue Zone, studies highlight that its high tea consumption may contribute to flavonoid-rich diets.

Inspired by both science and tradition, the Nanyang Academy of Life Sciences partnered with Fudan University to create **Nanyang Yellow Tea** — blending high-flavonoid Cameron Highlands leaves with an adapted *menhuang* technique suited to tropical conditions.

The result is a tea naturally rich in compounds such as **quercetin**, **kaempferol**, and **vitexin**, offering anti-infla