Pu'er tea in the raw material screening process, in order to avoid affecting the appearance, some coarse and loose tea leaves are picked out, which are Huangpian. Although left behind, it does not mean that Huangpian is of poor quality.

Just like the grading of Pu'er tea raw materials, there is only a difference in tenderness, and this old Huangpian is the least tender grade of raw material. However, the quality of Huangpian is consistent with the other tea leaves selected from the same raw material.

In other words, the quality of old Huangpian is determined by its raw material, just like other tea leaves, and is also influenced by factors such as origin and tree age. Some Huangpian may even be of higher quality than other tea leaves, though their appearance is less appealing. Additionally, most Huangpian consists of the third leaf, which has thicker tissue compared to the first two leaves, resulting in a richer flavor and higher sweetness. Old Huangpian leaves are slightly milder in taste but are gentler on the stomach than young raw tea leaves. This makes Huangpian, despite its unattractive appearance, popular among many enthusiasts.

Moreover, brewing old Huangpian is relatively simpler. As long as the water temperature is kept sufficiently high, it generally tastes pleasant. To brew a sweet and delicious cup of old Huangpian, practice and experimentation are needed to master its characteristics. Tea lovers can also try boiling Huangpian, allowing its rich substances to slowly infuse into the water, creating a delightful drinking experience.

It can be said that Huangpian can be found in every tea mountain, but since it is not actively picked, its production is limited. Combined with its low price, most Huangpian is retained by tea farmers. Therefore, old Huangpian is rare in the market. If you come across it, be sure to savor it, as such a product with limited production, low price, and excellent taste is truly hard to find.