Pouchong tea is withered/steamed, shaken or rolled, spread out for an extremely short time (to 10-20% oxidation), and then fried or dried.

Yellow tea is steamed, smothered (covered with cloth), then rolled, then dried/baked.

Mr Kula Kamal Senapati, you may follow the following

Plucking of tea leaves and then outdoor withering at 30-40OC for 1 hour. This should be followed by indoor withering for 6 hours. After manually agitation, enzymes are inactivated by pan firing. Finally, leaves are rolled for 15 minutes before grading.

Dear Mr. Bhaskar Mani Adhikari and Mr. Shanker Lal Sharivasta, 

I really would like to thanks for your explanation. can you please, explain briefly, which process would influence in quality the Pochong tea and yellow tea? and what is the characteristic taste both them.

Thanks