It is very hard to classify these Korean teas in the typical 6 traditional categories (green, yellow, red, white, oolong, and black). But Koreans generally consider balhyocha to be in the yellow tea category (hwang cha) beacuse they call the production step of vigerous shaping/rolling, and then slow drying "min hwang" or "yellowing phase". Also, the final product pours yellow. So as a very matter a fact sensory judgement- the tea is a yellow tea.
The reason bal hyo cha is hard to define using the 6 tea classification system is because its production shares some similarities to all 6 classic tea types. The following will compare and contrast bal hyo cha production to each of these classic categories.
Bal hyo cha is different than an oolong tea because oolong tea goes through a few stages of withering and brusing but then goes through a high heat roll (kill green), shaping, then heat drying. Oolong has no slow drying (withering) stage after being shaped.
Bal hyo cha is different than white tea because white tea is not violently shaped. Also white tea is not fermented, some bal hyo cha is.
To complicate things, bal hyo cha is also different than Chinese yellow teas. Chinese yellow teas all go through a kill green stage first but bal hyo cha does not.