4.5g in 90mL porcelain, 100C.
Idk I’m just gonna cut straight to the chase—was real gross. Weird sour note kind of presided over everything and made for an all around unpleasant experience.
“4.5g in 90mL porcelain, 100C. Idk I’m just gonna cut straight to the chase—was real gross. Weird sour note kind of presided over everything and made for an all around unpleasant experience.” Read full tasting note
“A very interesting raw pu-erh with a surprising sour, mineral, sweetness that develops quickly. The sour flavor gives way to a pleasant tanginess and deep sweetness the more it is steeped. After...” Read full tasting note
“Texture of the tea was soft but not overly thick. The most pronounced flavor note was a fairly strong (but not altogether unpleasant) sourness with standard “green” flavors – almost reminded me of...” Read full tasting note
“From the Pu’erh Plus TTB (last sample). My second Huang Pian. Still in new territory. Brewed in a ceramic gaiwan. Gave the leaf a flash rinse and a 5-minute rest. Steeping times: 8, 10, 10, 10, 8,...” Read full tasting note
The Fade brick is a raw Puer tea, pressed in 2016 using 2015 Yiwu Huangpian [the largest leaf in Puer processing] material.
While huangpian are often considered to be inexpensive, the quality of the material in this blend is very high. The tea is sweet and thick. There is a slight sour note in the tea which will give way to honey and smoothness with further aging. We also feel this tea has a strong body feeling, though that varies from person to person.
Suitable to drink now or age for the long haul. There are 5 bricks per 1 kilogram tong.
Company description not available.
2016 Fade – Raw Puer Huangpian BrickWhite2Tea
Alter Ego 2016 Spring Mansa Ancient Tree Huang Pian Raw PuerBitterleaf Teas
Hou Ye 2016 Dr Pu'er Tea Bulang RawDr. Pu'er Tea [Berylleb King Tea(ebay)]
Raw Pu'erAnteeo Tea
2017 Lincang ‘Huangpian’ Raw PuerhGreen Tea Guru
2016 Manzhuan Gu Shu Huang PianChawang shop
A very interesting raw pu-erh with a surprising sour, mineral, sweetness that develops quickly. The sour flavor gives way to a pleasant tanginess and deep sweetness the more it is steeped. After 4-5 gongfu steepings, I lowered the temp of the water (185) and switched to grandpa style and found that the mineral tang remained but an apple/honey sweetness started to become more apparent. Absolutely recommended for anyone who is looking for something a bit different.
Flavors: Apple Skins, Cucumber, Honey Dew, Metallic, Mineral, Pleasantly Sour, Sweet, Tangy
Texture of the tea was soft but not overly thick. The most pronounced flavor note was a fairly strong (but not altogether unpleasant) sourness with standard “green” flavors – almost reminded me of a less-floral unroasted tie guan yin. Not much bitterness there at all, but a very noticeable mouth drying effect. Just the slightest hint of sweetness on the tip of the tongue after I drank it.
This one I found to be pretty harsh on the stomach. Actually, it’s the first sheng I thought that about.
Not terribly impressed, probably wouldn’t get more.
Flavors: Drying, Green, Mineral, Sour
From the Pu’erh Plus TTB (last sample). My second Huang Pian. Still in new territory.
Brewed in a ceramic gaiwan. Gave the leaf a flash rinse and a 5-minute rest. Steeping times: 8, 10, 10, 10, 8, 20, 20, 30, 30, 45; 1 minute, 1’ 30’’, 2, 4, 9.
I couldn’t smell anything from the dry leaf, grass at best. The leaf does have an aroma after sitting in the pre-heated gaiwan – apricot, white sugar – though it is weak. The wet leaf aroma, in contrast, is far stronger, smelling of apricot and white grapes.
The soup looks like Welsher’s white grape juice. (I forgot to take note of body – it’s been days since I had this session). The first infusion tastes like a second rinse – far too weak to determine anything about taste and texture. I still don’t taste much in the second infusion, but I do get notes of what I tasted in W2T’s 2014 Huang Pian: marshmallow root and vanilla. Also a similar huigan. The third infusion has a thick and smooth texture, and feels buzzy.
Still light in flavor……I up the temperature to boiling. The fourth infusion tastes the same (sweet, marshmallow root, vanilla) but has a silky texture. There is a change in 5 and 6, which are delicate, floral, and wispy. No change in flavor intensity. I decide to go back to my initial temperature (200), if this is what I’m getting out of Fade. Infusions 7 through 12 are exactly like 5 and 6 in taste and feel. I’m liking this wispy quality. It’s like airy but cloudier. My teeth feel smooth.
No change in 13 and 14 except for the menthol note that appears in the huigan. There has been huigan during the entirety of the session.
Having just my second Huang Pian, I can’t make conclusions, as the sessions with this and W2T’s other Huang Pian were educational. I found out I like stronger flavors in young sheng. I’m curious about aged Huang Pian.
Had a second session with this one a bit ago since I received a sample from a tea friend who I failed to inform that I already have brick. >_<
But I find it interesting to taste teas that I have that come from others, since it gives me a chance to see how regional and storage differences can affect how the tea tastes.
I’ve been quite fond of huangpian lately but very selective when it comes to Yiwu tea, so this one is an interesting experience. Dry leaf smells sweet and fruity and steeps out to a light gold liquor. The flavor is sweet and fruity, with a slight hint of tobacco smoke developing in the nose.
I’ll enjoy continuing to come back to this one over time and comparing it to other hps from the same area!
Flavors: Fruity, Smoke, Sweet, Tobacco
Got this nice sample in a swap from Haveteawilltravel. Smelling the dry leaf it exudes the word “green.” The aroma carries over into the taste with notes of green wood, green apple, green grapes, and celery. Basically all things green. It’s also lightly floral and mushroomy. It’s got a light sweetness, slight mineral note, and a thick hui gan. It’s a very mellow and friendly drink with little bitterness or astringency. The sweetness is unique and lingering and reminds me of stevia leaf. I’ve heard that huang pian has lower caffeine, which would make this a great night time drink.
Flavors: Celery, Floral, Green, Green Apple, Green Wood, Mineral, Mushrooms
Got this one out of the pu’ box.
At first I thought it was the yellow tea pu’erh stuff that I drank almost a year ago: https://www.instagram.com/p/3AIuZMRYBb/
Has a very distinctive mushroom like taste with some more funk going on. Brews pretty light and isn’t so harsh. Has a tian jian vibe to it, like that sour’ish sheng taste.
Not really my thing because I believe…. I believe, my taste in sheng always has to have some sweetness I can identify. While this is a great leaf, easy to brew and consistent, it just isn’t for me.
I got this as a 10g sample.
For the tea soup, at first, I didn’t like the beginning flavor of smoky tobacco. And there was a slight sourness that was not disturbing and made mouth-watering. However, the smoky tobacco and sourness faded very quickly (maybe like its name). Then, sweetness strongly appeared and lingered for a long time.
Flavors: Mushrooms, Pleasantly Sour, Sugar, Tobacco