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 ancient tea trees, this Sheng Puer is distinguished by a surprisingly clear but delicate sugary sweetness, intertwined with an intense apricot aroma. Its complexity is further enriched by a hint of saltiness, which lends a unique charm to the aromatic bouquet. The mature leaves of this cake, carefully selected, evolve over time, shifting from delicate shades of green and yellow to more intense hues of brown and red. The presence of rare silver buds adds further refinement to this creation. The elasticity of the leaves, visible once wet, testifies to the deep nourishment received from the ancient tea trees, which exceed 300 years of age. Unlike early harvests, this Huángpiàn tea offers an extremely soft and gentle astringent sensation, which gradually opens up to reveal its fruity aroma. The intense scent of apricot blends with delicate notes of vanilla, resulting in a rich and persistent aftertaste that invites each sip. This Puer Sheng is born thanks to the dedication and respect of the Hani people, who have inhabited the tea mountains for centuries. The care passed down through generations is reflected in the quality of a sweet, soft, and elegantly fragrant tea, a true expression of the harmony between man and nature. Place of origin: Yunnan, China. We strongly recommend infusing this tea using the traditional Chinese method (gong fu cha) to enjoy these leaves to the fullest. Following this preparation, 5 grams of leaves can be used in a gaiwan of about 150 ml to obtain multiple infusions with different flavors. After a quick rinse of the leaves in water at 100°C, a first infusion of 20 seconds can be made; subsequently, keeping the water at the same temperature, the time can be increased by 5 seconds each time compared to the previous infusion (25-30 ...). This tea has a longevity of about 9 infusions. For a classic preparation according to 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 strained for greater ease during tasting. The indicated infusion times are intended to be purely indicative; one can also adjust according to personal taste. It is recommended to store in a cool and dry place away from direct sunlight.
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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 ancient tea trees, this Sheng Puer is distinguished by a surprisingly clear but delicate sugary sweetness, intertwined with an intense apricot aroma. Its complexity is further enriched by a hint of saltiness, which lends a unique charm to the aromatic bouquet. The mature leaves of this cake, carefully selected, evolve over time, shifting from delicate shades of green and yellow to more intense hues of brown and red. The presence of rare silver buds adds further refinement to this creation. The elasticity of the leaves, visible once wet, testifies to the deep nourishment received from the ancient tea trees, which exceed 300 years of age. Unlike early harvests, this Huángpiàn tea offers an extremely soft and gentle astringent sensation, which gradually opens up to reveal its fruity aroma. The intense scent of apricot blends with delicate notes of vanilla, resulting in a rich and persistent aftertaste that invites each sip. This Puer Sheng is born thanks to the dedication and respect of the Hani people, who have inhabited the tea mountains for centuries. The care passed down through generations is reflected in the quality of a sweet, soft, and elegantly fragrant tea, a true expression of the harmony between man and nature. Place of origin: Yunnan, China. We strongly recommend infusing this tea using the traditional Chinese method (gong fu cha) to enjoy these leaves to the fullest. Following this preparation, 5 grams of leaves can be used in a gaiwan of about 150 ml to obtain multiple infusions with different flavors. After a quick rinse of the leaves in water at 100°C, a first infusion of 20 seconds can be made; subsequently, keeping the water at the same temperature, the time can be increased by 5 seconds each time compared to the previous infusion (25-30 ...). This tea has a longevity of about 9 infusions. For a classic preparation according to 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 strained for greater ease during tasting. The indicated infusion times are intended to be purely indicative; one can also adjust according to personal taste. It is recommended to store in a cool and dry place away from direct sunlight.
