Among the many Pu'er tea enthusiasts and even connoisseurs, few truly understand "Old Huang Pian." Simply put, "Huang Pian" refers to the old leaves from tea trees. As most old leaves turn yellow over time, they are named "Yellow Leaves."

Are Old Huang Pian Picked Out?

Actually, it refers to the part of the tea leaves that, during the raw material sorting process, are loose and large, and do not curl properly during rolling. These tea leaves, sorted out according to production standards, are commonly called "Huang Pian." The quality of Huang Pian is consistent with that of the selected raw tea leaves. Based on my limited knowledge, most Huang Pian are essentially the third leaf. They are sorted out due to their unattractive appearance, but this does not mean they are of poor quality. On the contrary, because of their thick leaf structure, Old Huang Pian are known for their sweet, mellow taste and long-lasting infusion.

Taste Characteristics of Old Huang Pian

Huang Pian has a non-bitter and non-astringent taste with a unique aroma, and it is not as harsh on the stomach as raw tea made from tender leaves. Therefore, Huang Pian does not need to be aged and can be enjoyed in the same year it is produced. From the several different vintages of Huang Pian I have tasted, it also possesses the quality of becoming more fragrant and mellow with age. Of course, there is a precondition: it must be Huang Pian from tea trees of sufficient age.

Although Huang Pian is slightly older than the one-bud-two-leaves and its tea taste is somewhat lighter, its sweetness is much higher than the former. Well-stored Old Huang Pian has excellent and distinctive tea energy, aroma, richness, and smoothness. Additionally, the Huang Pian that can be drunk actually comes from very good tea tree varieties, which many tea friends refer to as old tea trees or wild tea trees. Because tea trees in tea bases are regularly managed and harvested, most do not have old yellow leaves. The leaves from old tea trees are tall and sparse, making them difficult to pick, hence they are more precious. Moreover, aged Huang Pian absolutely has an outstanding taste. Huang Pian transforms quickly, offering a silky, smooth, and绵滑 texture with a rapid sweet aftertaste. The aroma resembles a subtle, rich orchid fragrance. With such a rate of transformation, I am secretly pleased that the few cakes of big tree tea Huang Pian I have will surely perform exceptionally in the near future.

How to Brew Old Huang Pian for Best Taste?

When brewing Huang Pian, you can slightly increase the amount of tea leaves. The most crucial points are that the water must be fully boiling, and the steeping time must be sufficient; otherwise, the flavors cannot be fully expressed. As for the exact amount of tea and steeping time, you need to experiment based on your personal taste. Tea friends can also try boiling Huang Pian tea to better bring out its fragrant, smooth, and sweet characteristics.