Yellow tea is a special kind of tea in China, characterized by its “yellow soup and yellow leaves”. This paper mainly discusses the research status on the processing techniques of yellow tea, such as the selection of fresh leaves, fixation, yellowing and drying. It also summarizes the main chemical components of yellow tea, including tea polyphenols, free amino acids, caffeine, chlorophyll, soluble sugar and aroma components, and systematically reviews the current research on the health benefits of yellow tea, including its antioxidant, anticancer, anti -inflammatory, blood sugar-lowering, and intestinal flora-regulating effects. The aim is to provide insights for further research on yellow tea's processing techniques, health benefits, and the development of related products.