2014 Huang Pian (Basics)

Time for a short break from all the black teas. Im getting a craving now for some young sheng. Starting off I broke about 5 grams off the cake, it was pretty tight but not so tight I couldnt work the knife in pretty well.

Getting out my duanni yixing, and brewing about 5-6 grams in a 130 ml duanni, I started with a wash that gave a nice medicinal scent and I checked the date, yeah about 3 years old, this is smelling really nice for a just a 3 year old tea.

Checking the rinse, I noticed it was clear, very light pale and just a hint of thickness. Pouring the wash back over the yixing, because I really want that lovely sheen young raws put on Duanni after a few years.

The first infusion gave me a slightly thicker and slightly more orange liquor, giving it a sniff and a taste, and I got many of the same flavors just more intense as well as a very lightly tingle on the sides of the tongue. Honey, vegetal and a very slight medicinal and astringent quality as well.

Second infusion was more of the same, Im steeping these pretty quickly as I dont want that astringency to build up, its nicely sweet as it is, there might be just a hint of smokiness to it now, but its really hard to tell.

Third infusion I got a slighter darker yet liquor, now almost getting golden from pale yellow as well as tasting a bit more of the age of the tea, which im actually quite surprised at with a tea this young. Bit more astringency as well, but still very nice, but I also brewed it a few seconds longer this time.

Fourth infusion gave me a liquor and aroma’s very similiar to the third. IM very impressed with the flavor of this tea as well as the intensity of it, without getting too crazy bitter, for an inexpensive tea, this is really good.

highly recommended for people new to puerh, or just want an inexpensive daily drinker. The set also comes with a small pick if you dont already have one.

From the Pu’erh Plus TTB. My first Huang Pian sheng. I’m entering new territory.

Brewed in a ceramic gaiwan. Gave the leaf a flash rinse and a 5-minute rest. Steeping times: 5, 5, 3, 3, 3, 3, 5, 5, 10, 20, 30; 1 minute, 2, 4, 9.

Note: I unfortunately don’t have an un-biased 100ml brewing vessel. I realized that 5g of sheng in a 60ml vessel would produce a very bitter soup, so I tried to minimize the potential bitterness brewing a number of flash steepings in the beginning.

The dry leaf smells mostly of grass and smoke, and there is some sweetness. After I let the leaf rest in the pre-heated gaiwan, the leaf purely smells sweet – the familiar apricot. Same with the wet leaf.

The soup is light in color and has a medium body. The first infusion tastes very light and sweet, with notes of marshmallow root and vanilla, and just a bit of apricot. Immediately there is huigan. The marshmallow root and vanilla don’t quit. The second infusion is bittersweet, and this is where I step in with the 3-second times. Infusions 3-8 are stronger with flavor, still tasting sweet with the marshmallow root, vanilla, and apricot notes. Same huigan continues. The marshmallow root and vanilla disappear, so 9-15 taste solely of apricot. The huigan still continues, with an added menthol note. Overall, the soup felt airy in my mouth. No qi felt.

Had this tea for the first time a couple of days ago and i really enjoyed it for what it is. While its not my stand out favorite of the 2basics sheng set it is a nice introduction to Huang Pian. Unfortunately it pales in comparison to White 2 Tea’s other Huang Pian: Fade 2016. It just doesn’t have that signature sweetness that I’ve come to love from Fade.