2016 Fade Huangpian Raw Pu'er

Tea type
Pu'erh Tea
Ingredients
Pu Erh Tea
Flavors
Apple Skins, Astringent, Brown Sugar, Fruity, Honey, Honeydew, Lemon, Lychee, Pepper, Pleasantly Sour, Smoke, Spices, Sweet, Tangy, Thyme, Woody, Camphor, Medicinal, Tobacco, Vanilla, Sour, Cucumber, Honey Dew, Metallic, Mineral, Drying, Green, Floral, Thick, Celery, Green Apple, Green Wood, Mushrooms, Sugar, Menthol, Oak, Creamy, Vegetal, Malt, Bitter, Hay
Sold in
Bulk
Caffeine
Medium
Certification
Not available
Edit tea info Last updated by Cameron B.
Average preparation
205 °F / 96 °C 0 min, 15 sec 6 g 4 oz / 106 ml

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From Our Community

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22 Tasting Notes View all

  • “My first experience with sheng and I have to say – I am quite impressed! The change in flavors as the infusions progress is unprecedented. Even more than the oolongs I’ve tried. Mouthfeel is full...” Read full tasting note
    89
  • “First impressions: sweet tobacco, vanilla. Something oceanic in the background. 1 Wet leaves: medicinal herbs, a tiny bit of camphor, some smoke. Liquor: smooth, brown sugar, vanilla, herbaceous,...” Read full tasting note
    75
  • “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
    44
  • “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
    85

From white2tea

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.

About white2tea View company

Company description not available.

22 Tasting Notes

89
140 tasting notes

My first experience with sheng and I have to say – I am quite impressed! The change in flavors as the infusions progress is unprecedented. Even more than the oolongs I’ve tried.

Mouthfeel is full throughout, but its character changes. Early on, the liquor leaves your tongue feeling as if it is still coated in liquid even long after swallowing a sip. By the middle of the infusions, the character becomes more of a lingering tingly feeling, especially prominent at the front of the tongue. This feeling is similar to the one I got with the OWT Qi Dan, but a bit less intense. It is reminiscent of pop rocks sitting on your tongue.

The tea has quite a bit of longevity. I went for 20 infusions (95 C, wash then 10s, + 3 s per subsequent infusion) – over 2 L of tea! I would say that how long the tea goes depends on your ability to tolerate mild flavor. It certainly gets 14-15 good infusions. At that point, the tingly sensation begins to wear off, and a mild sweet flavor remains. The mildness from about infusions 14-17 was akin to that of the initial 1-2 infusions of Yin Zhen. After infusion 17, the tea lost even a bit more flavor, but still clung to a ledge just above colored water. I think this was a good stopping point for my taste, but I wanted to try to make it to 20 infusions, and I am impressed with the (albeit quite mild) flavor left at that time.

This is certainly a high quality and complex tea for the price ($0.19-$0.20/g for the 200 g brick). Most complex tea I’ve had before – even more complex than the Qi Dan I’ve sampled! Flavor profile begins with lychee and white-flesh-fruit-forward taste with an aroma/feel of wood. Spicy notes evolve soon thereafter, with pepper and thyme predominant among these. Smoke enters about this same point (infusion ~3-4). The tea peaked for me from infusions 4-12. During the latter part of this time, tangy, sour, lemon, honeydew, and brown sugar flavors develop. After the spices finally wear off, the palate finishes with sweet honey flavor.

Pretty much all of the flavors were on the palate for me – not much of an aroma to the dry or wet leaves.

Flavors: Apple Skins, Astringent, Brown Sugar, Fruity, Honey, Honeydew, Lemon, Lychee, Pepper, Pleasantly Sour, Smoke, Spices, Sweet, Tangy, Thyme, Woody

Preparation
205 °F / 96 °C 0 min, 15 sec 6 g 3 OZ / 100 ML

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75
43 tasting notes

First impressions: sweet tobacco, vanilla. Something oceanic in the background.

1
Wet leaves: medicinal herbs, a tiny bit of camphor, some smoke.
Liquor: smooth, brown sugar, vanilla, herbaceous, slightly cooling. “Elegant” astringency.

2
more sweetness, clarity. Aroma feels sort of muted.

3
back to strong aromas: aged tobacco, damp vegetation, oyster sauce.
Liquor: smooth, earthy, brown sugar, vanilla.
The body is kind of thin for me, it has a pleasant astringency that leaves some roughness in the mouth. My heartbeat gets slow and loud. Some energy in my arms. My head feels heavy.

4
Aroma “faded” again… am I being influenced by the fact this tea is named “Fade”?
Liquor is kind of thin but the good astringency gives a feeling of fullness. There’s no much aftertaste

5
Reminiscence of ripe fruits hiding under a pile of old damp leaves.
More vanilla, black pepper, slight bitterness in the tip of the tongue.
I feel slightly sedated but there’s some energy in my chest.

6
More camphor and medicinal herbs, I found it very pleasant and not overly sweet. Maybe some smoke. Brown sugar, or maybe stevia. Brown stevia.
Now it’s more pungent and drying and makes me hungry.

7
Fragrance keeps changing, this time is mainly vanilla.
I just had some crackers with black pepper and I can’t taste the tea properly at this point.

8
Fading. Pleasant liquor with not much bitterness and some faint taste.
I could keep pushing but I had enough.

Flavors: Brown Sugar, Camphor, Medicinal, Tobacco, Vanilla

Preparation
5 g 3 OZ / 75 ML

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44
61 tasting notes

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.

Flavors: Sour

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85
10 tasting notes

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

Preparation
205 °F / 96 °C 0 min, 15 sec 4 g 8 OZ / 236 ML

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14 tasting notes

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

Preparation
205 °F / 96 °C 10 g 5 OZ / 150 ML

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371 tasting notes

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.

Preparation
200 °F / 93 °C 4 g 2 OZ / 60 ML

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358 tasting notes

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

Preparation
4 g

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33 tasting notes

Fantastic. Dry and tasty. Didn’t take notes but shit it was good. Got like 12-13 steeps and it was still aight at the end.

Great value, will buy a brick.

Preparation
Boiling 7 g 4 OZ / 120 ML

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87
266 tasting notes

Brewed with short influsions in my shiboridashi. I do not drink many shengs as I am sensitive to their harshness, but this one is very safe on the stomach. The tea comes out in the middle between bitter and sweet. Overall the tea comes out light and mild. It also has a nice relaxing qi to it.

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88
318 tasting notes

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

Preparation
5 g 5 OZ / 150 ML

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