Huang Pian literally means yellow leaves. The modern harvest standard of Puerh is a bud with one or two leaves, the third leaf (sometimes even the fourth) will be picked out. Since these mature leaves contain less juice, they turn yellow easily in the Shaqing (de-enzyming) process, and it’s difficult to put them into a pretty shape in the rolling process. These removed leaves are Huang Pian, and were considered as rejected material out of grades in the past. However, Huang Pian is picked out only because of its appearance and actually it has a similar quality to the other part of the harvest. Huang Pian is usually sweeter than the tender part of the harvest, due to the higher content of the polysaccharides in the mature leaves; and it’s milder, less bitter and astringent due to the lower theine and polyphenols that contain in the material. Unlike fresh Sheng Puerh that are usually “raw” and harsh in the first years, a good Huang Pian is already rich and tasty since the first year due to the particularity of its material.
 
We have brought you three excellent Huang Pian of different years, all from Lao Ban Zhang (老班章), one of the most prestigious and influential Puerh tea villages, and all made from pure Gushu material only from that village. Puerh from Lao Ban Zhang is famous for the powerful and energetic taste; as for its Huang Pian, it likewise has the similar features, providing a smooth and mellow liquor but still with complex flavors and round body, and it stays delicious even after more than ten infusions.