ورقة ذهبية من شجرة شيانغ تشو تشينغ القديمة شينغ بور الطوبة (2017)

• Tea Type: Sheng / Raw Pu-erh (生普洱)
• Material Style: Huang Pian (黄片) — Golden/Yellow Mature Leaves
• Pressing Years: 2015–2016
• Raw Material Harvest: Corresponding years (2015–2018 spring/autumn)
• Origin Region: Yunnan Province, China
• Precise Terroir: Xiangzhuqing (香竹箐), Jinxiu Village, Xiaowan Township, Fengqing County, Lincang City
• GPS Coordinates: Approximately 24.5°N, 99.9°E
• Elevation: 1,980 meters above sea level
• Tea Tree Type: Gushu (古树) — Ancient Tree, Yunnan Large-Leaf Varietal (大叶种, Dà Yè Zhǒng)
• Tree Age: Estimated 100–300+ years
• Processing: Traditional sun-dried Maocha (毛茶, Máo Chá), stone-mold pressed into brick form
• Form: Compressed Tea Brick (茶砖, Chá Zhuān)
• Available Sizes: 250g full brick | 30g tasting sample
• Storage History: Clean dry storage (干仓, Gān Cāng) — Kunming, Yunnan & Xi'an, Shaanxi
• Storage Verification: No off-odors, no humidity damage, no foreign flavors — guaranteed clean
• Current Maturity Stage: Early-Aged (初期陈化) — Entering optimal drinking window
• Aging Potential: Excellent; suitable for further aging 10–20+ years with continued flavor development
• Oxidation Level: Minimal (natural post-fermentation only)
• Caffeine Level: Moderate

Appearance & Dry Leaf Aroma

• Compression: Medium-tight brick with visible large, intact leaves; some looseness at edges allows easy separation
• Leaf Color: Yellow-olive to golden-brown hues; characteristic Huang Pian coloration with some darker aged tones
• Dry Aroma: Subtle sweetness reminiscent of dried hay, sun-warmed straw, and light honey; faint woody undertones with clean, inviting presence

Wet Leaf (After Brewing)

• Leaf Integrity: Large, whole leaves that unfurl beautifully; thick, leathery texture confirms mature leaf material
• Color: Deep olive-green to bronze; even coloration indicates consistent processing
• Wet Aroma: Intensified sweetness with notes of cooked grain, brown sugar, and gentle forest floor; remarkably clean with no mustiness

Liquor Color

• Visual: Bright amber to deep gold; excellent clarity with slight oiliness visible at cup rim
• Transparency: Crystal clear — testament to quality material and clean storage

Mouthfeel

• Texture: Velvety, oily, and coating; medium-to-full body with satisfying weight
• Smoothness: Exceptionally silky; glides across the palate without roughness
• Astringency: Virtually absent — the defining characteristic of quality Huang Pian
• Bitterness: None to negligible; a true "zero bitterness" experience
• Huigan (Returning Sweetness): Pronounced and long-lasting; builds gradually after swallowing, lingering for several minutes
• Sheng Jin (Salivation): Moderate; gentle mouth-watering effect concentrated on sides of tongue

Core Flavor Notes

• Primary: Brown sugar, wildflower honey, toasted grain
• Secondary: Dried apricot, light caramel, subtle roasted almond
• Tertiary: Clean wood (aged oak), hint of dried herbs, whisper of leather
• Evolution: Later steeps reveal increasing woody depth and a pleasant mineral quality

Empty Cup & Finish

• Empty Cup Aroma (Gua Bei Xiang): Warm honey and vanilla-like sweetness; remarkably persistent, lasting 10+ minutes
• Finish Length: Long and evolving; initial sweetness transitions to gentle woody warmth
• Aftertaste Complexity: Medium-high; multiple flavor layers reveal themselves over time

Body Sensation (Chaqi / 茶气)

• Physical Warmth: Gentle, radiating warmth through chest and stomach; comforting without being overpowering
• Relaxation Effect: Calming and grounding; promotes a sense of peaceful alertness
• Overall Sensation: Soft energy that builds gradually; suitable for contemplative drinking
• Chaqi Intensity: 3/5 — Present and noticeable but gentle; appropriate for the mellow character of Huang Pian material; experienced drinkers will appreciate the subtle, sustained energy rather than dramatic intensity

Standout Characteristic: The defining feature of this tea is its exceptional balance between rich body and complete absence of bitterness — a rare combination that showcases how Huang Pian, when sourced from quality ancient trees and properly aged, delivers a uniquely accessible yet deeply satisfying sheng pu-erh experience.

What is Huang Pian (Yellow Leaf) Pu-erh, and why should I try it?

Huang Pian, literally meaning "yellow leaves" in Chinese, refers to the larger, more mature leaves that are traditionally sorted out during pu-erh tea processing. While younger buds and leaves are typically prized for standard sheng production, these older leaves possess unique qualities that make them highly valued by knowledgeable tea drinkers. The cellular structure of mature leaves contains significantly lower concentrations of tea polyphenols — the compounds responsible for bitterness and astringency in raw pu-erh. This means Huang Pian delivers the depth, complexity, and terroir expression of quality sheng without the challenging bite that many find overwhelming. At the same time, these leaves are rich in tea polysaccharides and other compounds that contribute to exceptional sweetness and a thick, satisfying mouthfeel. If you have avoided raw pu-erh because of its reputation for intense bitterness, or if you simply prefer gentler teas, Huang Pian offers the perfect introduction to the category. The result is a tea that is immediately enjoyable while still offering the complexity and aging potential that pu-erh enthusiasts seek.

What makes Xiangzhuqing ancient tree tea special compared to other Lincang pu-erh?

Xiangzhuqing is a small village located in the remote mountains of Fengqing County, Lincang — an area celebrated for some of Yunnan's oldest and most impressive tea trees. The ancient trees in this region, growing at approximately 1,980 meters elevation, benefit from significant day-night temperature variation, mineral-rich mountain soil, and clean high-altitude air. These environmental factors stress the trees in ways that concentrate flavor compounds and create distinctive terroir expression. Unlike plantation tea trees that are harvested intensively and replaced every few decades, these Gushu specimens have developed deep root systems over centuries, drawing nutrients and minerals from far below the surface. The large-leaf varietal (Camellia sinensis var. assamica) native to this region produces leaves with higher concentrations of aromatic compounds and a fuller body than many other origins. For this particular brick, the combination of ancient tree material and Huang Pian processing creates a tea that offers Xiangzhuqing's characteristic depth and complexity in an unusually smooth, approachable format.

How does this tea taste, and what flavors can I expect?

This Golden Leaf brick delivers a remarkably smooth and sweet drinking experience that stands apart from typical raw pu-erh. Upon brewing, expect a bright amber to deep gold liquor with excellent clarity and a subtle oily quality. The first thing you will notice is what is absent — there is virtually no bitterness or astringency, allowing the tea's natural sweetness to take center stage immediately. The primary flavor profile centers on brown sugar and wildflower honey, supported by notes of toasted grain and dried apricot. As you continue through multiple infusions, secondary notes of light caramel, subtle roasted almond, and clean aged wood emerge. The mouthfeel is velvety and coating, with a satisfying body that feels substantial without being heavy. Perhaps most impressive is the Huigan (returning sweetness) — after swallowing, a pronounced sweet sensation builds and lingers for several minutes. The finish is long and evolving, transitioning from honeyed sweetness to gentle woody warmth. This is an ideal tea for those who appreciate complexity but prefer a gentler, more immediately pleasurable drinking experience.

How should I store this tea, and will it continue to improve with age?

Proper storage is essential for pu-erh, and this tea has already benefited from seven to ten years of optimal dry warehouse conditions. To continue its positive development, store the brick in a clean, dry environment away from direct sunlight, strong odors, and excessive humidity. The ideal storage follows the "three avoidances" principle: avoid foreign smells (tea absorbs odors easily), avoid moisture (which can cause mold or undesirable fermentation), and avoid direct light (which degrades the leaves). Room temperature storage between 20-30 degrees Celsius with moderate humidity around 50-70 percent is ideal. Do not store pu-erh in a refrigerator, as the cold temperatures halt beneficial microbial activity and the enclosed space often contains food odors. This particular brick has excellent aging potential and will continue developing for another 10-20 years or more. Over time, expect the sweetness to deepen further, the body to become even smoother, and subtle aged notes of dried fruit and warm spice to emerge. Many collectors purchase multiple bricks — one to enjoy now and others to set aside for future comparison.

Brewing Guide

Recommended Method: Gongfu Style (功夫茶)

Equipment Needed:

• Gaiwan (盖碗) or Yixing clay teapot: 100-150ml capacity recommended
• Fairness pitcher (公道杯, Gōng Dào Bēi)
• Tasting cups
• Tea pick or knife for breaking the brick
• Kettle with temperature control

Brewing Parameters:

• Tea Amount: 5-7 grams per 100ml water (adjust to taste preference)
• Water Temperature: 95°C-100°C (203°F-212°F) — freshly boiled water is ideal for aged sheng
• Water Quality: Filtered or spring water with neutral pH; avoid distilled or heavily chlorinated water

Step-by-Step Instructions:

1. Breaking the Brick

• Use a tea pick or knife to gently pry leaves from the edge of the brick
• Work with the natural compression lines to preserve leaf integrity
• Avoid crushing or breaking leaves unnecessarily
• Prepare slightly more than needed, as some material is lost in rinsing

2. Waking the Tea (醒茶, Xǐng Chá) — Essential Step

This step is critical for compressed and aged teas. It serves two purposes: removing any storage dust and "awakening" the leaves to release their full flavor potential.

• Dry Awakening (Optional but Recommended): Break off your desired amount 1-2 hours before brewing and leave loosely spread on a clean tea tray. This allows the compressed leaves to begin releasing from their tight formation and exposure to fresh air starts the awakening process.
• Wet Awakening / Rinse: Place leaves in your preheated brewing vessel. Pour freshly boiled water over the leaves, ensuring complete coverage. Discard this water immediately (within 3-5 seconds). This quick rinse removes surface dust from storage and begins hydrating the compressed leaves. For this aged Huang Pian, a second quick rinse of 5 seconds is acceptable if the first rinse water appears particularly dark.
• Rest Period: After discarding the rinse water, replace the lid on your gaiwan or pot and let the dampened leaves rest for 30-60 seconds. Steam and residual heat will further open the leaves and prepare them for optimal extraction.

3. First Infusions (Steeps 1-3)

• Pour water in a steady stream, filling the vessel
• Steep time: 10-15 seconds for first steep
• Increase by 5 seconds for steeps 2 and 3
• Pour completely; do not leave water sitting on leaves between steeps

4. Middle Infusions (Steeps 4-8)

• Steep time: 15-25 seconds
• This is typically the peak flavor window for Huang Pian material
• Expect the fullest body and most pronounced sweetness

5. Later Infusions (Steeps 9+)

• Extend steep times progressively: 30 seconds to 1+ minute
• Quality Gushu Huang Pian can yield 12-15+ flavorful infusions
• Later steeps often reveal pleasant woody and mineral notes

Alternative Method: Grandpa Style (Simple Mug Brewing)

For casual daily drinking:

• Use 2-3 grams of tea in a 300-400ml mug
• Add hot water (90-95°C)
• Drink and refill throughout the day
• The gentle nature of Huang Pian makes it forgiving for this method

Brewing Tips Specific to This Tea:

• The low astringency of Huang Pian means you can use slightly longer steep times without bitterness
• Higher water temperature extracts more sweetness from the mature leaves
• This tea is exceptionally forgiving — difficult to over-brew
• Allow the leaves to fully unfurl for best results; do not rush early steeps

Storage Recommendations

The Three Avoidances (三无原则)

1. Avoid Foreign Odors (无异味)

• Store away from kitchens, spices, perfumes, and cleaning products
• Pu-erh readily absorbs surrounding aromas
• Use dedicated storage containers or areas for tea only
• Even pleasant scents (incense, flowers) can contaminate the tea

2. Avoid Excess Moisture (无潮湿)

• Target humidity: 50-70% relative humidity
• Too dry (below 40%) halts beneficial aging; too wet (above 80%) risks mold
• Never store in bathrooms or damp basements
• In very dry climates, consider a small humidity pack in storage area

3. Avoid Direct Sunlight (无阳光直射)

• UV light degrades tea leaves and accelerates unwanted oxidation
• Store in opaque containers or dark locations
• Cabinet or closet storage is ideal
• Avoid windowsills or rooms with strong natural light

Critical Warning: Do Not Refrigerate

Unlike green tea or oolong, pu-erh should never be stored in a refrigerator or freezer. Cold temperatures halt the beneficial microbial activity essential for pu-erh aging. Additionally, refrigerators contain moisture and food odors that will ruin your tea. Always store pu-erh at room temperature.

Ideal Storage Conditions:

• Temperature: 20-30°C (68-86°F); natural room temperature fluctuation is acceptable
• Humidity: 50-70% relative humidity
• Air Circulation: Some air exchange is beneficial; avoid completely airtight sealing
• Container Options: Dedicated clay jar, cardboard box, or breathable paper wrapping; avoid plastic storage

Long-Term Aging Notes:

This tea brick is well-suited for continued aging. With proper storage, expect gradual improvements over the next 10-20 years: deepening sweetness, smoother texture, and development of complex aged notes including dried fruit and warm spice characteristics. Many enthusiasts purchase multiple bricks to track development over time.