Mangfei Old-Tree Huangpian Raw Pu-erh Tea Cake – Orchid, Wild Honey & Sweet Wood

Made from hand-sorted mature leaves of old tea trees from Mangfei, this Huangpian tea cake follows traditional sun-drying methods and is gently stone-pressed. Broad golden-brown leaves remain clearly visible across the loosely structured cake, preserving the open character of the material.

Huangpian refers to mature leaves selected during tea production. Naturally low in bitterness and astringency, they produce a soft, sweet, and approachable cup while retaining Mangfei’s distinctive wild mountain character.

Tasting Profile

• Aroma: Elegant orchid and wild honey notes with a light sweet-wood undertone, calm and clean.
• Liquor: Clear golden-yellow with a rich, glossy sheen.
• Palate: Soft yet full, smooth and gently sweet, with almost no bitterness or astringency. The returning sweetness is relaxed and persistent, leaving sweetness in the throat with a broad, gentle presence.
• Infusion: Thick mature leaves offer excellent endurance across repeated infusions and also respond beautifully to simmering, which brings the honeyed sweetness further forward.
• Leaf Base: Broad, supple, resilient, and lively.

Easy to enjoy yet layered enough for experienced tea drinkers, this mountain-grown old-tree Huangpian works equally well as an everyday tea, a gift, or a cake for continued storage.

Gaiwan Brewing Guide

For a 110 ml gaiwan, use 6–8 g of tea with boiling water. Rinse once. Steep the first infusions for 10–15 seconds, then gradually extend the infusion time.

Simmering Guide

Use 4–5 g of tea. Add the leaves to cold water and heat slowly to a gentle simmer for a fuller, sweeter cup.

Storage

Store in a dry, dark, well-ventilated place away from strong odors. With continued storage, the tea can gradually develop deeper aged and honeyed notes.