Hallo allerseits,
es ging ja neulich in einem anderen Faden recht kontrovers her, als darüber gesprochen wurde wieviele Blätter neben der Knospe gepflückt werden sollten. Da der Thread eigentlich von Stängel und von Blattgraden handeln sollte, hier mein Vorschlag, das hier zu besprechen. Ich finde das Thema nämlich wirklich interessant.
Sehr interessant ist auch der Post hier: What is Huang Pian? crimsonlotustea.com . Ein Ausschnitt:
Zitat
She is looking for broken leaves, yellow leaves, leaves that didn’t roll tightly, and leaves that are too big. These she sets aside in a special pile. These aren’t pretty leaves; they’re runts. The market doesn’t want these leaves. They have ‘standards’. These leaves are called ‘lao huang pian’, or just ‘huang pian’.
Lao Huang Pian ( 老黄片 ) literally means ‘Old Yellow Leaf’; Huang Pian ( 黄片 ) would just mean ‘Yellow Leaf’. Perhaps it was during the days of imperial tribute teas that image became so important. 1729 AD was the first year that the Chinese emperor set up a tribute tea collection station in Yunnan to collect puerh. Local producers would have wanted to present the best possible tea. Leaves that were the wrong color or the wrong shape would have distracted from the visual beauty of leaf symmetry. The plucking standard for puerh differs from that of green tea. With green tea the standard is one bud, and one or two leaves. With puerh the standard has been one bud, and 3-4 leaves. It is these larger third and fourth leaves that often don’t look right after processing.
What happens with these leaves? Well, the farmers keep them for themselves. With a majority of tea going to the emperor they would have had to drink what was leftover. To this day many puerh producing villages prefer huang pian. The tea market is the emperor now. The quality leaves get sold to the market for profit and they keep the huang pian for themselves. It makes an excellent tea.
Sehr lesenswert und nicht zu lange. Mich hat das ganze ein bisschen an die Diskussion über verbogenes Gemüse erinnert - die Dinge die wir im Supermarkt finden sind ja auch nach Hübschheit sortiert, und langsam kommen Händler auf die das Gemüse verkaufen, das aus optischen Gründen aussortiert wurde.
Weiter auch Cwyn zum selben Thema: Bingdao and Bosch - Exploring Huang Pian
Zitat One wonders if the higher prices of decent maocha are a reason for some vendors to turn to huang pian. When first flush spring tea is hard to afford, buying older tree leaves is a more wallet-friendly alternative. On the flip side, successful aging of various puerh beeng recipes is sometimes attributed to the addition of huang pian in the blend. That is, a few of those older leaves tossed into a blend adds some darker depth and complexity to the brightness of younger tea.
Sie zieht auch ein vorläufiges Fazit, aber konkret bezogen auf den Bosch vs. Fade von white2tea:
Zitat The differences between the teas are almost not worth noting because the price point is the biggest discrepancy. Fade leaves are more leathery, require boiling water pushing, but not much more so than the Bingdao. Both teas have about 8 steeps, huang pian doesn’t go much further.
Da wird jeder fündig 
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