Puer Sheng (raw) tea Huangpian 2016 200gr

Huángpiàn (黄片), literally “yellow leaf,” takes its name from the beautiful golden hues that characterize this tea cake. Made from the third and fourth leaves of centuries-old tea trees, this Sheng Puer is distinguished by a surprisingly sharp yet delicate sugary sweetness that is interwoven with an intense apricot scent. Its complexity is further enhanced by a touch of saltiness, which lends a unique charm to the aromatic bouquet.

The art of mature leaves

The carefully selected mature leaves of this cake evolve over time from delicate shades of green and yellow to more intense shades of brown and red. The presence of rare silver shoots adds further refinement to this creation. The elasticity of the leaves, visible once wet, testifies to the deep nutrition received by the ancient tea trees, which are over 300 years old.

A smooth and fruity experience

Unlike early harvests, this Huángpiàn tea gives an extremely soft and gentle astringent sensation that gradually opens up, leaving room for its fruity aroma. The intense apricot scent mingles with delicate vanilla notes for an enveloping, lingering aftertaste that invites you to take every sip.

A tea that tells the story of time and tradition

This Puer Sheng was born through the dedication and respect of the Hani people, who have inhabited the tea mountains for centuries. The care handed down through generations is reflected in the quality of a sweet, smooth and elegantly fragrant tea, a true expression of the harmony between man and nature.

Place of origin

Yunnan, China

How to prepare

We highly recommend infusing this tea in the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, 5 grams of leaves can be used in a gaiwan of about 150 ml to make several infusions with different tastes. After a quick rinse of the leaves in water at 100°C, an initial infusion of 20 seconds can be made, and after that, keeping the water at the same temperature, the time can be increased each time by 5 seconds from the previous infusion (25-30 …).

These leaves could be steep about 9 times.

For a classic preparation according to the Western style, we recommend 3 grams of leaves in a 200-mL cup with water at 100°C for an infusion time of 2-3 minutes.

The tea can be filtered for greater ease at the moment of tasting, and also the infusion times indicated above are intended to be purely indicative, so you can also adjust according to your personal taste.

Store in a cool, dry place away from direct sunlight.